Crispy shredded chicken salt and chilli recipe for hotdogs

Crispy shredded chicken salt and chilli recipe for hotdogs

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  • Family kids
  • Baking
    • Rapeseed / Sunflower oil
    • 2 large chicken breasts
    • Plain flour
    • Salt and pepper
    • 1 tablespoons of Sweet Chilli Dipping Sauce
    • 2 teaspoon Soy Sauce
    • 80ml water
    • Juice of just one large lemon
    • 2 teaspoons cornflour
    • two tablespoons honey
    • A thumb sized bit of ginger root
    • A number of spring onions
    • 1 large red chilli (or even more for added heat)


    1. Cut the chicken white meat into strips, quite thinly, then add rock salt, pepper and also the flour to some bowl - coat the chicken. Put aside.
    2. Finely slice the ginger root, cut the chilli into thin strips and take away the seeds.
    3. Obtain a wok as well as heat your Rapeseed/ Sunflower oil. You will want an adequate amount to deep fry the chicken.
    4. Meanwhile, juice the lemon right into a cup or bowl, add some chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to 1 side for the time being.
    5. Fry the chicken in batches for any couple of minutes within the herbal until golden brown and take away to empty in writing towels. Repeat until all of the chicken is searching ace!
    6. Discard basically in regards to a tablespoon from the oil in the wok and lightly fry the ginger root and sliced chilli for any minute approximately.
    7. Add some honey towards the wok and stir although it's bubbling away for an additional minute. Adding the fresh lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and produce towards the boil, the sauce will thicken.
    8. Add some chicken towards the wok to heat through for any couple of minutes, add in the sauce to coat.
    9. Slice the spring onions into fancy diagonals and toss in the wok during the last minute - serve with grain. Boooooom!!

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