Ingredients
| 2 | skinless chicken breast fillets | | 2 tbsp. | sweet chilli sauce | | 1 clove | crushed garlic | | 1 | lime, zest of | | 2 tsp. | finely grated ginger | | 1/2 cup | lime juice (for marinade, enough to cover) | | 1 dash | soy sauce (optional) | | 1/2 cup | cornflour | | Frying oil |
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Instructions
Trim excess fat from chicken fillets and slice into 2 inch strips. Place in a bowl and cover with lime juice. Add sweet chilli sauce, lime zest, garlic and ginger and soy sauce. Cover and put in fridge to marinate (preferably overnight, but up to 1/2 an hour before cooking is OK).
When ready to cook, take out chicken pieces and scrape off marinade. Roll each piece in cornflour until covered. Discard marinade.
Fill the pan or deep fryer with 2-3 inches of frying oil. Heat until it is hot but not bubbling. Fry each piece for a minute or two, until brown. Drain on absorbent paper. Serve with rice.
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