Ingredients
- CHICKEN:
- 600g Chicken Breast Fillets
- 1 Tbsp Canola Oil
- 2 Tbsp Flour
- Pepper
- 1/2 tsp hot ground Chilli powder
- CHILLI SAUCE:
- 2 tsp LEE KUM KEE CHIU CHOW CHILLI OIL
- 2 tsp crushed Chili
- 1/2 cup Sweet Chilli
- 1 tsp Sesame Oil
- 2 tsp Ground Ginger
- 1/4 tsp ground Coriander
- 2 tsp crushed Garlic
- 1 tbsp Soy Sauce
- 3 tbsp Lime juice
- 1 Onion
- GARNISHES:
- Fresh Coriander
- Spring Onion
- Sesame Seeds
- Lime Wedges
- DAIKON SALAD:
- 1 cup Carrot
- 1/2 cup Daikon Radish
- 4 Red Radishes
- 1 Red Onion
- 2 Tbsp Rice Vinegar
- 2 Tbsp Sesame Seed Oil
- 3 Birdseye Chillies
- 1/2 Lime
Method
- CHICKEN:
- Cut each Chicken Breast Fillet into thick strips. Coat with hot ground Chilli powder, flour and pepper. Shake off excess.
- Heat oil in frypan and cook Chicken. Set aside.
- DAIKON SALAD:
- Juice the Lime. Spiralize the Carrot and Daikon Radish. Finely dice the Radishes and Birdseye Chilli. Place all the above ingredients into a bowl. Toss and add in the rice vinegar, sugar, sesame oil, lime juice and sesame seeds. Let sit.
- CHILLI SAUCE:
- Fry Onion in Canola oil.
- Add in Sesame oil.
- Add in crushed Garlic, Coriander then LEE KUM KEE CHIU CHOW CHILLI OIL, crushed Chili, Sweet Chilli and Soy. Return Chicken to pan.
- Coat the Chicken, stirring so as not to stick. Add Lime juice and simmer till sauce is thick and sticky.
- Serve Chicken on a bed of Daikon salad and garnish with Coriander, diced Spring Onion, Sesame Seeds and Lime wedges.
- ENJOY.
Product used in recipe
- Lee Kum Kee - Chilli Oil Chiu Chow