A fiery chicken dish worth seeking spicy red Thai chillies to deliver a serious punch of heat.
Equipment: Wok, slotted spoon
- 4 skinless chicken breasts, diced
- 1 tbsp reduced salt soy sauce
- 2 tbsp cornflour
- 1 large free-range egg
- 2 tbsp sunflower oil
- 2 small red chillies, thinly sliced
- 2 peppers (1 red, 1 green), deseeded and sliced
- 2 medium courgettes, cut into batons
For the sauce
- 300ml (1¼ cups) chicken stock
- 2 tbsp reduced salt soy sauce
- 4 tbsp rice vinegar
- 2 tbsp tomato purée
- 1 tbsp caster sugar
- 2 tsp cornflour
- Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the corn our and egg together to form a batter.
- Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with kitchen paper.
- Add the chillies and peppers to the pan and fry for 3–4 minutes before adding all the sauce ingredients except, for the cornflour. Simmer over a high heat for 5 minutes, then blend 2–3 tablespoons of the sauce with the remaining corn our in a cup until smooth. Return to the pan and bubble until the sauce thickens.
- Return the chicken to the pan and simmer for 2–3 minutes until the chicken is sticky and coated. Serve in deep bowls.
- Meanwhile, steam the courgette batons for 2–3 minutes, then divide between four bowls. Serve with the hot and sour chicken.