If you’re not gluten-free by choice then you probably miss ordering a Chinese takeaway. When you first tell a none gluten-free person the standard response is ‘ah you’re so lucky, they’re so bad for you’ or something along these lines. And while it probably is better for us, we still cry inside when we smell a Chinese takeout.

Well, after finding this recipe, you can now banish your fear of missing out for good with this sticky crispy chicken. I’m not sure how I first came across this but it was probably a remarketing ad or something I saw on Facebook. It’s a recipe modelled on a recipe from a site called Tipbuzz. Their recipe isn’t gluten-free and it also has a few differences in ingredients and weights, too. You can view the original Tipbuzz recipe here.

Check out the video of me making the recipe below!

This recipe serves 2 people.

Ingredients

• 300g diced chicken breast
• 3 heaped tbsp cornflour
• Salt & pepper
• Vegetable oil – enough to cover the base of your frying pan about 1cm deep
• 1 inch grated fresh ginger
• 3 cloves of garlic
• 1/2 tsp red chilli flakes

For the sauce:

• 60ml (1/4 cup) gluten-free soy sauce
• 60ml (1/4 cup) rice vinegar
• 60ml (1/4 cup) water
• 3 tbsp sugar
• 32g (1/3 cup) cornflour

To serve:

• 125g basmati rice
• 2 spring onions sliced

Method

1. Coat your diced chicken breast with the cornflour and seasoning. You can coat it in a bowl or in a plastic sandwich bag – the sandwich bag is much less messy
2. Pre-mix your sauce, this saves time later
3. Start heating your vegetable oil in your frying pan
4. Put your rice on to boil
5. Once your oil is hot, place each piece of chicken carefully into the pan
6. Turn your chicken pieces individually to ensure all your pieces are crispy – cooking takes about 4-5 minutes
7. Once your chicken is cooked and crispy, remove from the pan
8. Reserving 1 tbsp of oil, fry your ginger, garlic and chilli for a few minutes, be careful not to let them burn
9. Add your chicken back to the pan and coat in the spices
10. Add your pre-mixed sauce to your pan and lower the heat
11. Stir until the sauce becomes thick and sticky
12. Remove from heat and serve with your boiled rice and garnish with spring onions

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