Sticky Chilli Chicken With Salt & Pepper Chips
A beloved British-Chinese classic, salt and pepper chips bring takeaway nostalgia to life—paired here with sweet, spicy chicken for a comforting fusion feast.
Cals 554 · Prot 57 · Carbs 81 · Fat 3
Global Eats
Calorie Smart
40 min
A beloved British-Chinese classic, salt and pepper chips bring takeaway nostalgia to life—paired here with sweet, spicy chicken for a comforting fusion feast.
Cals 554 · Prot 57 · Carbs 81 · Fat 3
Global Eats
Calorie Smart
Ingredients
Chicken and Veg
Chicken breast
400 Grams
Red pepper
1 Piece
Garlic cloves
1 Piece
Ginger
30 Grams
Corn starch
20 Grams
Soy sauce
9*10*11*
15 ML
Sweet chilli sauce
40 ML
Chilli jam
28 Grams
Rice vinegar
15 ML
Honey
15 Grams
Potatoes
Potatoes
600 Grams
Chinese 5 spice
2 Grams
Large red chilli
1 Piece
Spring onion
40 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2319 / 554 |
| Fats (g) | 3.3 |
| of which saturated (g) | 0.6 |
| Carbohydrates (g) | 81 |
| of which sugars (g) | 27.4 |
| Fibers (g) | 10.8 |
| Proteins (g) | 56.6 |
| Salt (g) | 2.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
- Preheat the oven to 220°C/ 200°C (fan).
- Cut the potato (skin on) into wedges.
- Add the wedges to a baking tray with a drizzle of oil.
- Season with the 5 spice, a pinch of salt and pepper.
- Toss well to coat.
- Bake for 30-35 mins until cooked through and golden.
2 Prep
- Deseed and chop the pepper into small cubes.
- Peel and finely chop the garlic and ginger.
- Finely slice the red chilli into rounds.
- Finely chop the spring onion.
- Cut the chicken into large strips.
- In a bowl, coat the chicken with corn starch until fully coated.
3 Make sauce
- In a small bowl mix together the soy sauce, sweet chilli sauce, chilli jam (spicy!), rice vinegar and honey. This is your sticky chilli sauce.
Tip! Less spicy? Reduce the amount of chilli jam to your preference of heat.
4 Fry chicken
- Heat a large pan on medium-high heat with a drizzle of oil.
- Fry the chicken for 6-8 min until golden brown and cooked through.
- Transfer to a plate and reserve the pan.
5 Finish
- Return the reserved pan to medium heat.
- Fry the peppers for 2 min.
- Add the ginger and half of the garlic and cook for 1-2 min until fragrant.
- Add the sticky chilli sauce and cook for 1-2 min until thickened.
- Add the chicken back and cook for 1 min further until all is coated in the sauce.
6 Serve
- To the cooked potato, add the spring onion, chilli rounds (spicy!) and remaining garlic.
- Give it all a good mix up.
- Serve the Sticky Chilli Chicken With Salt & Pepper Chips.
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