Asian Chilli Chicken
Calling a dish “Asian”-something always feels a little generic, a lazy label that people seem to use loosely if a recipe happens to contain a dash of soy sauce. I can assure you that there’s more than just soy sauce in this! Ginger, garlic, chilli, sesame, sriracha and lime juice all make the roll call of ingredients. While it may not be strictly traditional to any particular cuisine, the flavours still plant this quick chicken recipe firmly in the “Asian” genre in my book. It’s got a nice kick of spiciness to it but not “blow your head off” spicy, has a balanced sweet-savoury-tang and a hint of sesame to round things off.
What you need for Asian Chilli Chicken
Here’s what you need:
Chicken – Two breasts cut in half horizontally to form 4 steaks in total. Alternatively, 4 to 5 boneless skinless chicken thighs or about 500g/1lb chicken tenderloins;Garlic and ginger – Aromatics for the flavour base;Chilli flakes aka red pepper flakes, and Sriracha – For the spice factor! I like to use both:Chilli flakes for the earthy warmth, which is sautéed with the garlic and ginger;Sriracha – For the spiciness along with vinegar, garlic and other flavours that are in the sauce. Also, Sriracha thickens the sauce.Can’t handle the heat? Skip or reduce the chilli flakes and substitute some of the Sriracha with ketchup. This provides the same sauce thickening qualities. Yes, the spicy sauce at the end will be more sweet but will still have the savoury / tangy qualities of the base recipe – and still be delish!Honey – For the sweetness. You can substitute with sugar or maple syrup;Sesame – For that nutty flavour;Soy sauce – For salt and a bit of flavour. Use all-purpose or light soy sauce here. Don’t use anything labelled “dark soy sauce” (it’s too dark and intense for this recipe) nor “sweet soy sauce” (too sweet). More on different soy sauces here;Lime (or rice vinegar) – For the tang; andRice flour or just ordinary wheat flour (plain/all-purpose) – To dust the chicken. This creates a light crust that the sauce can clings to. Without it, the sauce just kind of slips off the skin.
How to make Asian Chilli Chicken
This chicken takes 8 minutes to cook: 4 minutes for the chicken itself, then 4 minutes for the sauce. If it takes any longer than that, you’ve overcooked the chicken – nooooo!!!
Chilli flakes for the earthy warmth, which is sautéed with the garlic and ginger;Sriracha – For the spiciness along with vinegar, garlic and other flavours that are in the sauce. Also, Sriracha thickens the sauce.
What to serve with Asian Chilli Chicken
There isn’t loads of sauce because the flavour is quite concentrated, almost like a glaze. But there’s certainly enough to serve this with just plain rice – white, brown or cauliflower rice for a low carb option. For a flavoured rice side, try one of these: The greens you spy on the side of the plate are steamed baby bok choy with oyster sauce dressing which, contrary to popular belief, is more than just oyster sauce. Recipe here. And a few more side salad soptions for you! If you’re after a works-with-anything option, try my all-rounder Asian Sesame Dressing drizzled over literally any fresh, steamed or otherwise cooked greens. You just can’t go wrong with that dressing! – Nagi x PS. Once you’ve tried and loved this, make the shrimp/prawn version → Asian Chilli Garlic Prawns
Watch how to make it
A few more quick chicken dinners
Life of Dozer
Just another morning in Life of Dozer – sunrise walk along Pittwater.
