In the scorching summers, you often feel like binging on light and easy to cook meals. This week You! collaborates with Chef Ming Hui of Lotus Court Restaurant, Movenpick, who shares his delicious recipe of Crispy Honey Chilli Chicken...
Chicken breast (cut into finger like strips) 500 grams
Corn flour 2 -3 tbsp
Ginger garlic paste 2 tsp
Red chilli flakes 1 tsp
Lemon juice 1 tbsp
Salt to taste
Oil for deep fry
Garlic (crushed) 8-10 pods
Tomato sauce 2 tbsp
Red chilli sauce 1 tbsp
Honey 1 1/2 tbsp
Spring Onion (chopped) 1 bunch
Sesame Seeds (toasted) 2 tbsp
- In a large bowl, combine chicken strips, corn flour, ginger garlic paste, chilli flakes, lemon juice and salt and marinate it for 15-20 minutes.
- Heat oil in a frying pan; add chicken, one piece at a time. Fry a few pieces at a time until golden for about 5 minutes over medium heat. Drain on paper towels. And repeat the same with the rest of chicken strips.
- Meanwhile, heat oil in another pan and add crushed garlic. Saute it for 2 minutes; add tomato and chilli sauce and honey, simmer gently on low heat for 3-4 minutes.
- Then add fried chicken strips and chopped spring onions and toss continuously on high flame for 5 minutes. Sprinkle the toasted sesame seeds and serve hot.