Chili Chicken Recipe
tempura-style, cool cucumbers, chili sauce
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Ingredients
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Chicken Preparation
Cucumber Salad
Chili Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
- 2
Coat the Chicken
In a bowl, whisk the egg. In another bowl, add the cornstarch. Dip each chicken piece into the egg, then coat with cornstarch evenly.
- 3
Fry the Chicken
Heat oil in a deep pan over medium heat. Once hot, carefully add the coated chicken pieces in batches. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
Cucumber Salad
- 4
- 5
Mix the Dressing
In a separate bowl, whisk together rice vinegar, sesame oil, sugar, and sesame seeds.
- 6
Combine
After 10 minutes, drain excess water from the cucumbers. Pour the dressing over the cucumbers and toss to combine.
Chili Sauce
- 7
Prepare the Chili Sauce
In a small bowl, mix together the chili paste, soy sauce, honey, minced garlic, and lime juice until well combined.
Assembly
- 8
Serve the Dish
On a serving plate, place the fried chicken pieces, drizzle with chili sauce, and serve alongside the cucumber salad.
