How to Make Healthy Honey Chilli Chicken Recipe

How to Make Healthy Honey Chilli Chicken Recipe

The first feeling to come is the crispness to the brain, but the little Deeper ... If the main ingredient is not as sweet as a sweet potato or chicken and juicy, the crunch will have no value. The recipe I did not raise the main ingredient and the chicken used some science to help the juicy long time. Some things you should keep in mind when making this recipe .... From here we play with the dough and flour monster moisturizer Eater can create many problems, chicken water content is proud, but not enough and a good method, so we're covering chicken with dough wheat. Crust and chicken and finally here is a large secret baking powder layer between the first reaction formed between yeast and water and a light acidic vinegar helps the chicken to prevent excess moisture and the steps you follow are sure I want people so your secret .

How to Make Healthy Honey Chilli Chicken Recipe

Ingredients for Honey Chilli Chicken

4 chicken breast fillets

vegetable oil, for deep-frying

plain (allpurpose) flour, for coating

3 tablespoons honey

2 tablespoons chilli sauce

4 tablespoons lemon juice

2 teaspoons light soy sauce

5 cm (2 inch) piece fresh ginger, thinly shredded

4 spring onions (scallions), thinly shredded

2 small zucchini (courgettes), thinly shredded

1 carrot, thinly shredded

3 spring onions (scallions), extra, sliced on the diagonal

Preparation Method to Make Healthy Honey Chilli Chicken Recipe

1. Cut each chicken breast into four pieces. Fill a large wok one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Coat the chicken pieces lightly with seasoned flour, shaking off any excess. Add a few pieces of chicken at a time to the wok and cook for 3–4 minutes, or until cooked and golden brown. Drain on crumpled paper towels.

2. Mix together the honey, chilli sauce, lemon juice and soy sauce.

3. Remove all but 1 tablespoon of oil from the wok and heat. Stir-Fry the ginger, spring onion, zucchini and carrot for 1 minute. Add the honey and chilli mixture, bring to the boil and cook until a little syrupy.

4. Return the chicken pieces to the wok and toss in the sauce and vegetables for 1–2 minutes, or until heated through. Serve on a bed of noodles or rice, garnished with the extra spring onion.