Crispy Chilli and Garlic Chicken
Delicious finger food recipe. Crispy chicken breast coated with garlic and chilli. Ready in less than 30 minutes.
Servings Prep Time
4 10mins
Cook Time
Servings Prep Time
4 10mins
Cook Time
  • 2 chicken breast filletsabout 250g
  • 1/2tbsp fried garlicfrom my garlic oil recipe
  • 1/2tbsp chilli flakesless or more to your taste
  • 1 red chillideseeded and finely sliced
  • 2 spring onionsfinely sliced
  • 1/2tsp sea salt
  • 1lt vegetable oilfor deep frying
For the batter
  • 50g self- raising flour
  • 50g corn flour
  • 125ml very cold water
  1. Firstly with all Thai cooking make sure you have all your preparation ready. Chilli, spring onion and garlic oil are all ready to hand.  Thinly slice the chicken breast, You want them to be long thin strips.
  2. Heat up the oil in a large saucepan to a medium/high heat (180c) Meanwhile, make the batter by mixing self raising flour, corn flour, a pinch of salt and pepper with cold water.
  3. Toss the chicken strips in the batter. Making sure they are fully coated. Check the oil is ready. You can do this by dropping a small piece of bread in, and it should pop right up. Fry the chicken until it is golden brown this should take no more than 5 mins. You may have to do this in batches depending on the size of your pan. Remove once cooked and drain off the excess fat on kitchen roll.
  4. Once the chicken are all cooked, heat up a wok or large frying pan on a low to medium heat. Add in the garlic oil and chilli flakes. This can burn really fast, so as soon as it starts to sizzle turn down the heat. Add the cooked chicken and remaining ingredients. Toss quickly to coat the chicken then remove from the heat.
Recipe Notes
Serve in paper cones or cupcake cases as canapés, or on salad leaves as a tasty starter.
Have everything to hand when you start cooking, as the garlic can burn really fast.
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