Crispy shredded chilli chicken is a takeaway favourite, but it's super easy to create at home, and a little healthier, too! I wanted to create a recipe that had all that crispy, chewy chicken and sweet and sour goodness without having to fry chicken.
Enter our traybake version. Prepped and cooked in just 35 minutes, the chicken is extra crispy, the peppers crunchy and the sauce very tasty.
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Yields:
3 - 4 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Ingredients
500 g skinless chicken thigh fillets, thinly sliced
1 egg, beaten
100 g cornflour
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
For the sauce
260 g ketchup
60 g honey
30 ml light soy sauce
30 ml rice vinegar
60 g sweet chilli sauce
4 garlic cloves, crushed
20 g ginger, peeled and grated
1/2 red chilli, finely chopped
30 ml water
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 onion, chopped
To serve
Spring onion, finely sliced
Rice
Sesame seeds
Directions
Step 1Preheat the oven to 200°C (180°C Fan.) Add 1tbsp oil each to two baking trays.
Step 2In a large bowl, add the beaten egg and chicken thigh slices. Stir until the strips are coated.
Step 3In another large bowl, add the corn flour, salt, black pepper and garlic powder. Stir to combine then add the chicken strips. Toss through the cornflour, ensuring each strip is thoroughly coated.
Step 4Add the chicken to the baking trays, ensuring they are evenly spaced out and not touching so they get nice and crispy. Bake for 15 minutes, or until the chicken is starting to crisp and cooked through.
Step 5Meanwhile, add all of the sauce ingredients to a jug and stir to combine.
Step 6Transfer all the chicken to one tray. Add the peppers, onion and sauce. Stir until the chicken and veggies are coated and return to the oven for 10 minutes, or until the sauce is bubbling and the chicken cooked all the way through.
Step 7Before serving, sprinkle over spring onions and sesame seeds. Serve with rice, and enjoy!
Chloe is our Food Content Producer at Good Housekeeping, where she develops, tests and creates recipes that are as reliable as they are delicious. After studying Culinary Arts, she began her career as a cookery teacher before moving into recipe development. Over the past decade, she’s worked with some of the UK’s leading food brands and previously created food content for Red, Women’s Health, Men’s Health and Country Living, where you may have spotted her on their social channels. Raised in a family of chefs, Chloe’s love of food was inevitable. She’s the person friends and family turn to for recipe ideas, cooking advice and help rescuing kitchen mishaps. She believes food is so much more than fuel – it’s an experience, a way to bring people together and the maker of life’s best memories.
