Description
I made a Korean-style sweet chili chicken and savory rice. It’s a new recipe, second time trying, absolutely love it.
Ingredients
Units
Scale
- 4 fillets, sliced into thin pieces
- Salt and pepper
- Thyme and rosemary
- 1/2 tsp. ginger and garlic paste
- 1/2 tsp. turmeric
- 1 tsp. masala
- 2 tbsp. soy sauce
- 1 egg
- 1/2 cup cornflour
- 2 tbsp. oil
- 2 tbsp. honey
- 3 tbsp. chili sauce
- 1/2 cup water
- 2 tsp. cornflour
Instructions
- Mix oil, honey, chili sauce, water, and cornflour with a little water.
- Marinate chicken with the above sauce and refrigerate for 1 hour.
- Fry in oil.
- Then mix oil, honey, chili sauce, and water into a pan.
- Bring to boil.
- Add the cornflour, mix until it’s thickened.
- Add chicken to the mixture.
Notes
Prepared, tried, and tested by Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 135
- Sugar: 10
- Sodium: 715
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 3
- Cholesterol: 47
