Restaurants›JOEY Lansdowne›Chili Chicken Recipe

Chili Chicken Recipe

Inspired by JOEY Lansdowne
Time1h
Serves4

tempura-style, cool cucumbers, chili sauce

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Ingredients

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Chicken

Sauce

Cucumber Salad

Method

Prepare the Chicken

1

Cut Chicken

Cut the chicken breast into bite-sized pieces, about 2 inches each.

2

Prepare Breading

In a bowl, mix cornstarch, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, place the breadcrumbs.

3

Bread the Chicken

Dredge each chicken piece in the cornstarch mixture, then dip in the beaten eggs, and finally coat with breadcrumbs.

Fry the Chicken

4

Heat Oil

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

5

Fry Chicken

Carefully add breaded chicken pieces to the hot oil. Fry in batches to avoid overcrowding, cooking until golden brown and cooked through, about 5-7 minutes.

6

Drain Chicken

Remove fried chicken from oil and place on paper towels to drain excess oil.

Prepare the Sauce

7

Mix Sauce Ingredients

In a bowl, combine chili sauce, minced garlic, soy sauce, honey, and lime juice. Mix well to combine.

Prepare Cucumber Salad

8

Toss Cucumber

In a bowl, combine sliced cucumbers, salt, rice vinegar, sesame oil, and sugar. Toss well and let sit for at least 10 minutes to marinate.

Serve

9

Plating

Serve the fried chicken drizzled with chili sauce, alongside the marinated cucumber salad.