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Serves
US | Metric
Ingredients
For the Zesty Sauce
  • 1 tbsp Toasted Sesame Oil
  • 2 Limes, juiced and the zested
  • 2 tbsps Ginger Paste
  • 3 Garlic cloves, peeled and crushed
  • 2 tbsps Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • 3 tbsps Dark Soy Sauce
  • 1 tsp Chilli Flakes
  • A pinch of Salt
  • A pinch of White Pepper
For the Chicken
  • 800 g Boneless Chicken Thighs, cut into 2cm chunks
  • 200 g Corn Flour, season with a little salt
  • 200 g Plain Flour, seasoned with salt & pepper
  • 2 Eggs, lightly beaten
  • Crisp N Dry, for frying
Garnishes
  • 1 tsp Sesame Seeds
  • 2 Spring Onions, thinly sliced
  • Handful of Coriander, roughly chopped
  • 1 Red Chilli, thinly sliced
  • 1 Zest of a Lime
Sticky Ginger & Lime Chicken Sticky Ginger & Lime Chicken

Sticky Ginger & Lime Chicken

Even if I do say so myself, this is good! The ginger and lime work so well together, giving you deliciously sticky tender fried chicken that’s not too sweet and still has a lovely zingy flavour. I’m not a huge fan of sweet and sour chicken because of the overload of sweetness so I developed this as a delicious alternative and now I’ll never go back!

Prep 15 minutes
Total 30 minutes
  1. Begin by combining all of the ingredients for the sauce together in a bowl. Whisk well to combine so the sugar begins to dissolve, set aside for later.
  2. Now get your station ready; add the seasoned cornflour to a bowl or tray place the chicken pieces in. Toss well to coat and leave to sit for 10mins. In another bowl, have the beaten eggs. In the third bowl add in seasoned plain flour. You want the bowls to be in the order of, chicken in cornflour then eggs, then plain flour.
  3. Set a deep saucepan on a medium heat and pour in the oil until a third of the pan is full. You can check the oil is ready by placing a tiny piece of chicken in, if it begins to sizzle and float to the surface the oil is ready. If not leave to heat up for a few more minutes.
  4. In batches, pick up a few pieces of chicken, tapping any excess cornflour off and dredge into the beaten eggs, then finally dunk into the plain flour. Again, tap off any excess flour then carefully lower into the hot oil and fry for 5-6mins until they turn a lovely golden colour and feel nice and crispy. Remove with a slotted spoon and set on some kitchen paper to drain and go with the next batch. Continue until all of the chicken is fried.
  5. Take the oil off the heat and replace with a wide shallow frying pan, keep the heat on medium and pour in the zesty sauce from earlier. Heat up until the consistency begins to bubble and thicken. You want it to reduce so it coats the fried chicken, giving it that sticky texture!
  6. Add the fried chicken into the thickened sauce and toss well ensuring every piece is nicely coated.
  7. Serve immediately on a platter with a sprinkle of the sesame seeds, chopped spring onion, coriander and a few extra chilli slices (optional).
  8. Finally finish with an extra grating of lime zest for a fresh zingy kick. I prefer to serve this with jasmine rice. Enjoy!
Sticky Ginger & Lime Chicken Sticky Ginger & Lime Chicken

Sticky Ginger & Lime Chicken

Even if I do say so myself, this is good! The ginger and lime work so well together, giving you deliciously sticky tender fried chicken that’s not too sweet and still has a lovely zingy flavour. I’m not a huge fan of sweet and sour chicken because of the overload of sweetness so I developed this as a delicious alternative and now I’ll never go back!

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Zesty Sauce
  • 1 tbsp Toasted Sesame Oil
  • 2 Limes, juiced and the zested
  • 2 tbsps Ginger Paste
  • 3 Garlic cloves, peeled and crushed
  • 2 tbsps Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • 3 tbsps Dark Soy Sauce
  • 1 tsp Chilli Flakes
  • A pinch of Salt
  • A pinch of White Pepper
For the Chicken
  • 800 g Boneless Chicken Thighs, cut into 2cm chunks
  • 200 g Corn Flour, season with a little salt
  • 200 g Plain Flour, seasoned with salt & pepper
  • 2 Eggs, lightly beaten
  • Crisp N Dry, for frying
Garnishes
  • 1 tsp Sesame Seeds
  • 2 Spring Onions, thinly sliced
  • Handful of Coriander, roughly chopped
  • 1 Red Chilli, thinly sliced
  • 1 Zest of a Lime

  1. Begin by combining all of the ingredients for the sauce together in a bowl. Whisk well to combine so the sugar begins to dissolve, set aside for later.
  2. Now get your station ready; add the seasoned cornflour to a bowl or tray place the chicken pieces in. Toss well to coat and leave to sit for 10mins. In another bowl, have the beaten eggs. In the third bowl add in seasoned plain flour. You want the bowls to be in the order of, chicken in cornflour then eggs, then plain flour.
  3. Set a deep saucepan on a medium heat and pour in the oil until a third of the pan is full. You can check the oil is ready by placing a tiny piece of chicken in, if it begins to sizzle and float to the surface the oil is ready. If not leave to heat up for a few more minutes.
  4. In batches, pick up a few pieces of chicken, tapping any excess cornflour off and dredge into the beaten eggs, then finally dunk into the plain flour. Again, tap off any excess flour then carefully lower into the hot oil and fry for 5-6mins until they turn a lovely golden colour and feel nice and crispy. Remove with a slotted spoon and set on some kitchen paper to drain and go with the next batch. Continue until all of the chicken is fried.
  5. Take the oil off the heat and replace with a wide shallow frying pan, keep the heat on medium and pour in the zesty sauce from earlier. Heat up until the consistency begins to bubble and thicken. You want it to reduce so it coats the fried chicken, giving it that sticky texture!
  6. Add the fried chicken into the thickened sauce and toss well ensuring every piece is nicely coated.
  7. Serve immediately on a platter with a sprinkle of the sesame seeds, chopped spring onion, coriander and a few extra chilli slices (optional).
  8. Finally finish with an extra grating of lime zest for a fresh zingy kick. I prefer to serve this with jasmine rice. Enjoy!