Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Caramelised Chilli Chicken
Tender chicken pieces are sautéed in a sticky glaze made from brown sugar, soy sauce, and fresh red chilies. The sauce thickens as it cooks, coating the chicken in a sweet and spicy caramel that is deeply aromatic and addictive. This bold dish is best served over a bed of steamed rice to balance the intense flavors.
Tender chicken pieces are sautéed in a sticky glaze made from brown sugar, soy sauce, and fresh red chilies. The sauce thickens as it cooks, coating the chicken in a sweet and spicy caramel that is deeply aromatic and addictive. This bold dish is best served over a bed of steamed rice to balance the intense flavors.
Ingredients
- 85 g Chicken
- 40 g Onion, chopped
- 1 medium Tomato Sauce
- 2 cloves Garlic, minced
- 1/4 tsp Salt, ground
- 1/4 tsp Pepper, ground
- 0.78 tsp Chili, chopped
- 1 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 2 tbsp Brown Sugar
- 1 tbsp Vinegar
Instructions
- Preheat oven to 225°C.
- Cut chicken into 8 pieces (2 drumsticks, 2 thighes and 2 half breasts [cut the breasts in half again to give you your 8 pieces - one portion will have wings, remove if you don't want them there] or buy a precut chicken.
- Mix together in a large bowl all ingredients except the chicken pieces and mix well to combine and then put the chicken pieces in and coat them well in the marinade.
- Line a shallow sided tray with baking paper and place the chicken pieces on the tray in a single layer.
- Spoon any remaining marinade over the chicken pieces.
- Place in pre-heated oven and bake until well browned and juices run clear (estimate 35 to 45 minutes, depending on size of chicken pieces).
- Serve with rice and steamed vegetables.
Storage and Meal Prep Tips
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