Sticky chilli chicken
Serves 4
Ingredients
800g chicken thighs
1/2 cup corn flour
1 tbsp white pepper
1 tbsp ground cumin
Chilli sauce:
2 tbsp sweet chilli sauce
3 tbsp soy sauce
1 tbsp chilli oil
1 tsp sesame oil
Juice of half a large juicy lemon
Instructions
Chop the chicken thighs into 3cm thick pieces. In a bowl coat then in white pepper, cumin and cornflour. Set aside.
Mix the sauce ingredients together and whisk with a fork.
In a hot work add a good glug of oil, coating the bottom of the wok. Once the oil is hot fry the chicken until crispy and cook through.
When the chicken is nearly cooked pour the sauce over the chicken and simmer for a further minute.
Serve with some blanched green vegetables, steamed rice and top with coriander for garnish.
