Ingredients & Method

Sweet chilli sauce:
- 1 red chilli (mild) 2 red chilli’s (med)
- 2 small garlic cloves, finely grated
- 1 tsp grated ginger
- 10 tbsp white sugar
- 350ml cold water
- 50ml cider vinegar
- 1 1/2 tbsp cornflour & 1 tbsp cold water (mixed)

In a pan, add the sugar, water, garlic, ginger, chilli, vinegar and simmer for 8-10 minutes. Once it’s simmered, add the cornflour slurry to thicken the sauce and mix well until thick and sticky! Remove from the heat and add to a jar- leave to cool and pop in the fridge.

Chicken coating:
- 2 chicken breasts, diced into strips
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
- 1 garlic clove, grated
- 1/2 inch ginger, grated
- 6 tbsp corn flour

Add the diced chicken to a bowl and coat in the sesame oil and dark soy sauce, mix well then add the corn flour and mix, add the chicken pieces straight to a baking tray and spray with a little oil, roast at 220°c for 10-12 minutes.

Sweet chilli sauce:
- 4 tbsp sweet chilli sauce
- 1 tbsp dark soy
- 1 tbsp cider vinegar
- 1 tbsp tomato purée
- 2 tbsp honey
- 1/2 tsp salt

Combine all ingredients in the list above to create your sauce and leave aside.

- 2 peppers, roughly chopped
- 1 white or red onion, roughly chopped

Add the peppers and onions to a pan with a small amount of oil and fry until slightly softened. Adding the crispy oven baked chicken and finish with the sauce, serve immediately.

Finish with sesame seeds or coriander optional.