Bite-sized crispy chicken pieces tossed in a sweet-spicy Olé glaze. Party snack or dinner with rice.
Serves: 4 | Prep: 15 min | Cook: 15 min
Ingredients
- 600 g boneless chicken thighs, cut into 2 cm pieces
- 1 egg, beaten
- ½ cup cornflour
- ½ tsp salt
- Oil, for shallow frying
- 3 tbsp The Flavorsmith Olé Sriracha
- 2 tbsp honey
- 1 tbsp soy sauce
- Sesame seeds and spring onion
Method
- Toss the chicken in the egg, then in the cornflour and salt until well coated.
- Heat 1 cm of oil in a frying pan to 170°C. Fry the chicken in batches 4–5 minutes, until crisp and cooked through. Drain.
- Warm the Olé, honey and soy sauce in a large pan until bubbling.
- Toss the chicken through the sauce. Finish with sesame seeds and spring onion.
Chef's tip: Toss in the sauce at the last moment so the coating stays crisp.