Chili Chicken Recipe

Inspired by JOEY Kelowna

Time30m

Serves4

tempura-style, cool cucumbers, chili sauce

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Ingredients

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Chili Chicken

1 1/8 lb (500 grams) Chicken breast

1 cup 00 bread flour

1/2 cup Cornstarch

2 large Eggs

1/2 cup Ice water

1 tsp Celtic sea salt

1/2 tsp black pepper

1 large Cucumber

1/2 cup Chili sauce

2 cups Cooking oil

Method

Preparation

Prepare the Chicken

Cut the chicken breast into bite-sized pieces. Season with salt and black pepper.

Make the Tempura Batter

In a bowl, mix together all-purpose flour, cornstarch, and a pinch of salt. In another bowl, beat the eggs and add ice water. Combine the wet and dry ingredients until just mixed (lumps are okay).

Heat the Oil

In a deep skillet or pot, heat cooking oil over medium-high heat until hot (about 350°F or 175°C).

Fry the Chicken

Dip each piece of chicken into the tempura batter, letting excess batter drip off. Carefully place the chicken in the hot oil, frying in batches until golden brown and cooked through (about 4-5 minutes). Remove and drain on paper towels.

Prepare the Cucumber

While the chicken is frying, slice the cucumber into thin rounds or sticks and set aside.

Serve

Arrange the fried chicken on a plate, serve with sliced cucumbers, and drizzle with chili sauce.