Chilli Crunch Honey Chicken Bowls
crispy chicken in a sticky, spicy glaze that goes on last
Home Cook
Total50 min
Active48 min
Free Time2 min
Tools
- Large wide frying pan
- Pot with a lid
- Large mixing bowl
- Small bowl or jar
- Sieve
- Tongs
- Heatproof container (for the used oil)
- Knife and board
Ingredients
Serves
- boneless, skinless chicken thighs, cut into 2 to 3 cm cubes680 g
- garlic powder2 tsp
- onion powder2 tsp
- fine salt1½ tsp
- black pepper1 tsp
- chilli flakes (optional)1 tsp
- cornflour (cornstarch), 65 g for the coating and the rest for dusting80 g
- oil, for the coating (2 tbsp)30 ml
- neutral oil, for frying (about 1 cm deep in the pan)120 ml
- soy sauce (2 tbsp)30 ml
- rice vinegar (1 tbsp)15 ml
- honey (1 tbsp)15 ml
- sesame oil (2 tsp)10 ml
- chilli crunch or chilli crisp (1 tbsp), plus extra for serving; use 30 ml for more heat15 ml
- garlic, finely minced5 cloves
- butter (3 tbsp)45 g
- jasmine rice300 g
- water, for the rice450 ml
- spring onions, sliced (about 4)40 g
- sesame seeds2 tsp
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Why this works
- A cornflour coating fried in a shallow layer of hot oil gives chicken a crunchy shell, as long as the chicken is dry and the pan isn't crowded.
- The glaze goes in last, in a cooled pan. Honey and garlic burn quickly, so letting the pan cool and then finishing with butter gives a glossy glaze instead of a bitter one.