This sweet + spicy chilli chicken has everything that you love about takeout without all of the calories. Perfect served over rice or on its own!
I don’t know about you guys, but I love chicken when it's sweet, sticky, + spicy. Most of the time at restaurants it’s deep-fried which is super yummy, but let’s be honest, not something that we want to eat all of the time.
So this recipe is a great alternative when you want that traditional take-out taste but without the calories. I also think that the cucumber is a great addition to freshen it up and add a crunchy freshness that is perfect for this dish.
This Chilli Chicken is perfect as a main dish served over rice, or, if you're like me, on its own as your full meal! I hope you enjoy this as much as I do!
prep time 20 minutes + 1 hour brining
cook time 10 minutes
total time 1 hour 30 minutes
1.5 lbs chicken breast
2 cups pickle juice
2 tbsp oil
6 cloves garlic
1 tsp red chilli flakes
3 tbsp white sesame seeds + more to garnish
1 tsp vinegar
1 tsp soya sauce
2 tbsp ketchup
1 1/2 tbsp honey
1 tsp sambal
1 long English cucumber cut into 1 inch pieces
2 green onions
Cut chicken into 1-inch pieces and place in a ziplock bag. Pour pickle juice over chicken and allow to brine for 1 hour.
To make the glaze in a small bowl combine oil, garlic, chilli flakes, sesame seeds, vinegar, soya sauce, ketchup, honey and samba. Whisk until combined then set aside.
Drain chicken and pat dry using a paper towel. Using a wok or large frying pan cook chicken over medium heat for 5-8 minutes or until chicken is fully cooked and golden brown. Pour glaze over the cooked chicken and stir 1 - 2 minutes or until coated. Remove from heat, add in cucumbers and toss to coat. Garnish with green onions and sesame seeds - serve immediately.