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Serves
US | Metric
Ingredients
Sauce
  • 2 tbsps sesame oil
  • 2 tbsps rice wine vinegar
  • 4 tbsps tomato ketchup
  • 4 tbsps honey
  • 3 tbsps brown sugar
  • 2 tbsps chilli sauce, sweet chilli or Sriracha are good
  • optinal extra red chillis, if you like spicy
  • 2 slices of tinned pineapple, chopped into chunks
  • 4 tbsps pineapple juice from the tin
  • 1 tbsp grated ginger
  • 2 cloves of garlic
  • 80 g roasted tinned peppers
  • water from the tinned peppers
  • (You can use fresh peppers if you cannot get tinned, cook them off a little longer in the sauce, add a tbsp. water in replace of the pepper water)
Fried Chicken
  • 2 chicken breasts, diced. I used turkey breast on my second batch and was delicious.
  • 1 tbsp cornflour
  • 1 egg, whisked
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsps plain flour
  • sunflower oil for deep frying
optional for serving
  • sesame seeds
  • spring onion, sliced
Spicy Chilli Chicken Spicy Chilli Chicken
Spicy Chilli Chicken

This is a copy of the chilli chicken from Wasabi, it is my guilty pleasure which I miss eating, so I decided to recreate it. This 'Fakeaway' for me became better than the original, purely because sometimes it can be far too spicy and I am often left with a pink face and crying in the middle of the restaurant! So it is much better to control the heat with this recipe.

Even if you haven't had the original this is a great dish, like a spicy sweet and sour with battered chicken and a sticky spicy sauce.

Prep 20 minutes
Total 40 minutes

For the sauce;

  • Whisk together the liquids; sesame oil, rice wine, ketchup, honey, brown sugar, chilli sauce, pineapple juice and pepper water.
  • If you have a blender place in the ginger and garlic, along with extra chilli if using. Add a spoon full of the liquid and blend into a paste. If you haven't got a blender just make sure the ginger and garlic are minced.
  • Add the paste to a non stick pan along with the rest of the liquid, stir and let this bubble on a medium heat until thickened slightly. Add the peppers and pineapple and set aside.

For the fried chicken;

  • In separate bowls place an egg, whisked. The cornflour in another bowl. The final bowl add the plain flour with the paprika, garlic powder, salt and pepper. Mix well.
  • Using a wok or a deep sauté pan pour in the oil until around an inch or so deep. Let the oil heat up.
  • Take a piece of chicken at a time and coat well in the cornflour, then the egg making sure every part is covered. Then into the seasoned flour shaking off any excess. Carefully place into the hot oil. Add a few at a time but do not pack out the pan, cook in batches for 3-4 minutes, turning halfway.
  • Remove with a slotted spoon and place onto kitchen paper, set aside.
  • Once all of the chicken is cooked turn the heat back on the sauce, add the chicken to this and coat all of the pieces.
  • Serve with rice, a sprinkle of sesame seeds and some chopped spring onion.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Spicy Chilli Chicken

This is a copy of the chilli chicken from Wasabi, it is my guilty pleasure which I miss eating, so I decided to recreate it. This 'Fakeaway' for me became better than the original, purely because sometimes it can be far too spicy and I am often left with a pink face and crying in the middle of the restaurant! So it is much better to control the heat with this recipe.

Even if you haven't had the original this is a great dish, like a spicy sweet and sour with battered chicken and a sticky spicy sauce.

favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Sauce
  • 2 tbsps sesame oil
  • 2 tbsps rice wine vinegar
  • 4 tbsps tomato ketchup
  • 4 tbsps honey
  • 3 tbsps brown sugar
  • 2 tbsps chilli sauce, sweet chilli or Sriracha are good
  • optinal extra red chillis, if you like spicy
  • 2 slices of tinned pineapple, chopped into chunks
  • 4 tbsps pineapple juice from the tin
  • 1 tbsp grated ginger
  • 2 cloves of garlic
  • 80 g roasted tinned peppers
  • water from the tinned peppers
  • (You can use fresh peppers if you cannot get tinned, cook them off a little longer in the sauce, add a tbsp. water in replace of the pepper water)
Fried Chicken
  • 2 chicken breasts, diced. I used turkey breast on my second batch and was delicious.
  • 1 tbsp cornflour
  • 1 egg, whisked
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsps plain flour
  • sunflower oil for deep frying
optional for serving
  • sesame seeds
  • spring onion, sliced

For the sauce;

  • Whisk together the liquids; sesame oil, rice wine, ketchup, honey, brown sugar, chilli sauce, pineapple juice and pepper water.
  • If you have a blender place in the ginger and garlic, along with extra chilli if using. Add a spoon full of the liquid and blend into a paste. If you haven't got a blender just make sure the ginger and garlic are minced.
  • Add the paste to a non stick pan along with the rest of the liquid, stir and let this bubble on a medium heat until thickened slightly. Add the peppers and pineapple and set aside.

For the fried chicken;

  • In separate bowls place an egg, whisked. The cornflour in another bowl. The final bowl add the plain flour with the paprika, garlic powder, salt and pepper. Mix well.
  • Using a wok or a deep sauté pan pour in the oil until around an inch or so deep. Let the oil heat up.
  • Take a piece of chicken at a time and coat well in the cornflour, then the egg making sure every part is covered. Then into the seasoned flour shaking off any excess. Carefully place into the hot oil. Add a few at a time but do not pack out the pan, cook in batches for 3-4 minutes, turning halfway.
  • Remove with a slotted spoon and place onto kitchen paper, set aside.
  • Once all of the chicken is cooked turn the heat back on the sauce, add the chicken to this and coat all of the pieces.
  • Serve with rice, a sprinkle of sesame seeds and some chopped spring onion.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


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