Sticky sesame chicken with fresh carrot salad
Directions
- 1Combine the ingredients for the carrot salad and let the flavors infuse.
- 2Coat chicken in Chinese five spice, garlic powder, onion powder, and an egg yolk.
- 3Shake the coated chicken with a good amount of cornflour.
- 4Cook the chicken in the oven at 200 °C (fan) for 18–22 minutes, flipping halfway, or in an air fryer at 200 °C for 12–15 minutes, shaking halfway.
- 5While the chicken is cooking, fry red and green peppers.
- 6Pour in chicken stock, soy sauce, white wine vinegar, sesame oil, oyster sauce, and chili flakes.
- 7Reduce the heat.
- 8Add the crispy chicken, fresh spring onions, and sesame seeds.
Ingredients
- 800 g Chicken Thigh Fillet
- 1 Tsp Chinese Five Spice
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 75 g Corn Flour
- 1 Egg Yolk
- 1 Red Pepper
- 1 Green Pepper
- 150 ml Chicken Stock
- 1 Tbsp Light Soy Sauce
- 1 Tbsp White Wine Vinegar
- 1 Tbsp Sesame Oil
- 2 Tbsp Oyster Sauce
- 1 Tbsp Brown Sugar
- 1 Tsp Chilli Flakes
- 2 Spring Onions
- 1 Tbsp Sesame Seeds
- 1 Shredded Cucumber
- 1 Handful Chives
- 1 Handful Fresh Coriander
- 1 Tsp Chilli Flakes
- 2 Cloves of Garlic
- 1 Heaped Tbsp Brown sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp White Wine Vinegar
- 1.5 Cups Uncooked Rice
Equipment
ovenair fryer
Tips
- Lightly spray with oil before cooking for max crunch.
- Flip chicken halfway when cooking in oven.
- Shake chicken halfway when cooking in air fryer.
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