Mouthwatering Chilli Chicken Slices
Tender poached chicken breast slices tossed in a fragrant chilli oil sauce. The chicken stays silky and juicy, while the savoury spicy dressing makes every bite incredibly addictive. It’s a simple dish that pairs perfectly with steamed rice.
Ingredients
CHICKEN
- 300 g chicken breast
- Cornflour/cornstarch, for coating and dusting
CHILLI SAUCE
- 1 tbsp gochugaru Korean chilli powder
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped spring onion
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp vegetarian dashi powder or MSG
- 2-3 tbsp oil, for sizzling
GARNISH
- Coriander or spring onion
- Extra sesame seeds
Instructions
- Preparethe Chicken : Slice the chicken breast thinly (about 8–10mm thick), preferably against the grain. Lightly coat both sides with cornflour, then gently pound the slices with a rolling pin or meat mallet until slightly thinner.
- Poach the Chicken : Bring a pot of water to a boil. Add the chicken slices one at a time and cook until they are fully cooked and change colour. Remove and drain well.
- Make the Chilli Oil Sauce : In a large heatproof bowl, combine the gochugaru, garlic, spring onion, and sesame seeds. Heat 2–3tbsp oil over medium-high heat until shimmering. Carefully pour the hot oil over the mixture to release the aroma. Add the soy sauce, sugar, and dashi powder, then mix well until fully combined. Taste and adjust the seasoning if needed.
- Toss and Serve : Mix the cooked chicken slices with the sauce and toss until evenly coated. Garnish with coriander (or spring onion) and extra sesame seeds before serving.
Optional: Add a few slices of ginger or spring onion to the water to help reduce any gamey smell.
To test if the oil is ready, place a wooden chopstick into the oil. If bubbles quickly form around it, the oil is hot enough.
Notes
