Asian Chilli Chicken

1. Chicken – Boneless and skinless thighs and tenderloins also work, use 500g/1lb. Do not cut in half, use whole pieces.

Thighs will take longer to cook through, about 4 minutes on the first side, 3 minutes on the second side; Tenderloins are (typically) smaller so they should take the around the same time as breast.

Internal temperature of cooked chicken:

Breast and tenderloin: 65°C / 150°F Thigh: 75°C / 167°F

2. Rice flour – Yields a nice, crispy crust onto which the sticky chilli sauce clings. Without it, the sauce just slips off the chicken. It’s not a big deal if you don’t have it – sub plain/all purpose flour. Rice flour is just slightly crisper. 🙂

3. Sriracha – This adds spiciness as well as other flavours such as vinegar and garlic into the sauce, plus it thickens the sauce.

If you want less spicy, sub some of it with ketchup. If you sub all of it, the dish becomes quite sweet so add a dash of extra lime to compensate (it’s also totally not what this recipe is intended to be, but it’s still tasty!) If you want spicy but don’t have sriracha, also sub with ketchup plus any other hot sauce to taste, or cayenne pepper or more chilli flakes.

4. Soy sauce – Use all purpose or light, do not use dark soy sauce (colour and flavour too intense). More on different soy sauces here.

5. Storage – Lean meats like breast and tenderloin are always best served freshly made. But it will keep for 3 – 4 days in the fridge. Best to reheat in the microwave, and gently, so you don’t overcook it!

6. Nutrition per serving, assuming all sauce is consumed.