A fiery chicken dish worth seeking spicy red Thai chillies to deliver a serious punch of heat.


Equipment: Wok, slotted spoon
Serves: 4

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Return the chicken to the pan and simmer for 2–3 minutes until the chicken is sticky and coated. Serve in deep bowls.
  5. Meanwhile, steam the courgette batons for 2–3 minutes, then divide between four bowls. Serve with the hot and sour chicken.