Saucy Hot and Sweet Chinese Chicken

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium

For the chicken:

6 chicken breasts cut into mouth sized chunks
1 tbsp grated ginger
2 cloves garlic, finely chopped
1 tbsp soy sauce
A good shake of ground white pepper
1 green chilli, finely chopped
5 tbsp cornflour
2 egg whites, beaten
Oil for deep frying

For the sauce:

1 tbsp oil
3 tbsp finely chopped fresh ginger
4 cloves garlic, chopped
2 whole star anise pods
½ cup brown sugar
2 tbsp soy sauce
¾ cup water
2 tbsp tomato purée
1 tbsp red wine vinegar
½ tsp English mustard powder
½ cup teriyaki sauce
2 tbsp hoisin sauce
¼ tsp sesame oil

To garnish:

1 tbsp oil
2 red chillies, chopped
2 cloves garlic, chopped
4 spring onions with tops, chopped
½ cup roughly chopped fresh coriander

For the chicken:

1. Place the chicken in a bowl with the ginger, garlic, soy sauce, white pepper, Sichuan pepper and chilli.

2. Use your clean hands to mix everything together well.

3. Stir in the cornflour and egg whites, coating the chicken with it.

4. Leave to marinate for 30 minutes.

For the sauce:

1. Heat the oil gently and cook the ginger, garlic and star anise for 1 minute. Stir in the sugar, soy sauce, water, tomato purée, vinegar, mustard and teriyaki sauce, and cook simmering till the sugar has melted.

2. Add the hoisin sauce and cook for 5 minutes.

3. Add the sesame oil and remove from the heat.

4. Heat the oil in a wok and fry the chicken in small batches till golden and crisp but not cooked through.

To serve:

1. Heat 1 tablespoon of oil in a large frying pan.

2. Add the chillies, garlic and 2 of the spring onions and fry for 3 minutes, stirring.

3. Add the chicken and spoon in the sauce.

4. Bring to the boil, toss the chicken into the sauce and stir to coat.

5. Stir in the remaining spring onions and coriander, and serve with sticky rice and extra soy sauce.

6. Serve on platters with sticky rice and additional soya sauce.

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