Salt and Chilli Chicken

Salt & Chilli Chicken

I cannot express emphatically enough how much I love this dish crispy chicken pieces with stir fried vegetables and a simply speedy chilli chicken glaze. It's not very complicated and doesn't require much skill to prepare and is so much better than a takeaway. I such serving with noodle, chips or even potato wedges since the ovens on anyways.

Salt and Chilli Chicken
Yields2 Servings
Marinade
 150 ml Buttermilk
 2 tbsp Hot sauce
 2 Cloves garlic, peeled and minced
 400 g Skinless, boneless chicken thighs or equivalent of chicken breast
Coating and stir fried Vegetables
 125 g Plain flour
 1 pinch Sea salt & black pepper
 1 Red pepper, cut into strips
 1 Yellow pepper, cut into strips
 2 Red onions, peeled and cut into strips
 Vegetable oil for frying
 1 tsp Maldon Sea salt flakes
 1 tsp Course black pepper / szechaun peppercorns
Quick Chilli Glaze
 1 - 2 chilli, depending on how hot you like it, remove seeds to make it milder
 2 tbsp Runny Honey
1

Place all the ingredients for the marinade into a food bag, seal and squelch. Sit the bag in the fridge for an hour, if pushed for time 30 minutes will do.

2

Prepare the chicken coating by mixing the flour, salt and pepper into a bowl. Take the chicken out of the fridge, waggle the chicken a little to remove excess marinade before dipping into the flour and coating well, set on a plate and repeat the process until all chicken is coated.

3

Heat the oil in a frying pan, I didn't give quantities as this isn't useful it will depend on your pan you want it to approx. 1 cm in depth. Allow the oil to get hot enough that when you add the first piece of chicken it immediately sizzles. Carefully, using tongs add the chicken pieces one at a time to the hot oil. You will need to cook the chicken in two or even 3 batches. Cook the chicken until browned then turn over and allow the chicken to brown on the other side. Then transfer to a tray lined with kitchen paper. The larger pieces may not be cooked fully through so when all the chicken is done remove the kitchen paper and place in a 200°C/ 180°C fan oven for 10 minutes whilst you stir fry the veg and make the chilli glaze.

4

Slice your chilli and remove the seeds if you like and add to a small pan along with the honey. Place the pan over a low heat and let it cook until it foams up as soon as it does switch off the heat and set aside to let the chilli infuse with the honey.

5

Using a wok or a non stick pan heat a little more oil and stir fry the peppers and onions for 3 - 4 minutes until just tender.

6

Retrieve the chicken from the oven add to the pan with the stir fried vegetables. Add the salt and pepper. Toss together. Drizzle with the chilli glaze and serve straight away.

Ingredients

Marinade
 150 ml Buttermilk
 2 tbsp Hot sauce
 2 Cloves garlic, peeled and minced
 400 g Skinless, boneless chicken thighs or equivalent of chicken breast
Coating and stir fried Vegetables
 125 g Plain flour
 1 pinch Sea salt & black pepper
 1 Red pepper, cut into strips
 1 Yellow pepper, cut into strips
 2 Red onions, peeled and cut into strips
 Vegetable oil for frying
 1 tsp Maldon Sea salt flakes
 1 tsp Course black pepper / szechaun peppercorns
Quick Chilli Glaze
 1 - 2 chilli, depending on how hot you like it, remove seeds to make it milder
 2 tbsp Runny Honey

Directions

1

Place all the ingredients for the marinade into a food bag, seal and squelch. Sit the bag in the fridge for an hour, if pushed for time 30 minutes will do.

2

Prepare the chicken coating by mixing the flour, salt and pepper into a bowl. Take the chicken out of the fridge, waggle the chicken a little to remove excess marinade before dipping into the flour and coating well, set on a plate and repeat the process until all chicken is coated.

3

Heat the oil in a frying pan, I didn't give quantities as this isn't useful it will depend on your pan you want it to approx. 1 cm in depth. Allow the oil to get hot enough that when you add the first piece of chicken it immediately sizzles. Carefully, using tongs add the chicken pieces one at a time to the hot oil. You will need to cook the chicken in two or even 3 batches. Cook the chicken until browned then turn over and allow the chicken to brown on the other side. Then transfer to a tray lined with kitchen paper. The larger pieces may not be cooked fully through so when all the chicken is done remove the kitchen paper and place in a 200°C/ 180°C fan oven for 10 minutes whilst you stir fry the veg and make the chilli glaze.

4

Slice your chilli and remove the seeds if you like and add to a small pan along with the honey. Place the pan over a low heat and let it cook until it foams up as soon as it does switch off the heat and set aside to let the chilli infuse with the honey.

5

Using a wok or a non stick pan heat a little more oil and stir fry the peppers and onions for 3 - 4 minutes until just tender.

6

Retrieve the chicken from the oven add to the pan with the stir fried vegetables. Add the salt and pepper. Toss together. Drizzle with the chilli glaze and serve straight away.

Salt & Chilli Chicken

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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