Chicken Nuggets In Sweet Chilli Sauce Recipe

Ingredients

500g skinless, boneless chicken breast cut into 40mm cubes

2 tablespoons soy sauce

1/4 cup plain flour

1/4 cup cornstarch (corn flour)

1 large egg, beaten

5 tablespoons cold water

your choice of oil for deep frying

Spicy Sweet Chilli Sauce w/ Lemongrass or

Fiery Coconut Chilli Sauce w/Curry & Ginger

Juice of a lemon

Sprigs of fresh coriander (cilantro)

Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour.

Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes.

Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat.

Working in batches, dip the chicken in the batter and gently shake off the excess.

Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes.

Reduce the heat if the chicken browns too quickly.

With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature.