Korean-style sticky chilli chicken from Slimming Foodie

After having a version of this from a takeaway, my husband and I were addicted. My husband usually makes it by deep-frying the chicken to get it crispy, but my baked version is just as satisfying. By crisping the chicken up with a little cornflour in the oven, and using Korean-style flavours in the sticky sauce, this hits the spot at a fraction of the calories. Serve with jasmine rice.

Serves 2

6 skinless chicken thigh fillets, excess fat trimmed away, each cut into 6
3 tablespoons cornflour low-calorie cooking spray
2 spring onions, sliced, to serve

For the sticky sauce
2 garlic cloves, crushed
2cm (¾ inch) piece of fresh root ginger, peeled and finely grated
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon rice wine
1 tablespoon gochujang paste
1 tablespoon apple cider vinegar
1 tablespoon soft dark brown sugar
1 teaspoon toasted sesame oil

1. Preheat the oven to 220°C/200°C fan (425°F), Gas Mark 7.
2. Place the chicken pieces in a bowl and sprinkle over the cornflour, then mix until it is fairly evenly coated.
3. Line a large baking tray with nonstick baking paper, spray it with low-calorie cooking spray, then lay the chicken pieces on the paper, leaving a gap between each one. Spray the chicken generously with cooking spray, then place in the oven for 25 minutes or until cooked through.
4. Meanwhile, make the sticky sauce. Put all the ingredients in a small pan and stir them together. Place over a low
   heat and cook gently, stirring occasionally, until you have a smooth, thick sauce. Allow to simmer for 10 minutes and then set aside until the chicken is ready.
5. When the chicken comes out of the oven it should be tender in the middle and a little crispy on the outside, with some
   extra-crispy edges. Pop the sauce back over the heat to reheat, then move the chicken from the baking tray into a bowl and pour over the hot, sticky sauce. Mix it thoroughly and serve with sliced spring onions scattered on top. NOTE Gochujang is a Korean fermented spicy red chilli paste, with an intense sweet-hot-salty flavour, and is now available in most supermarkets.

Per serving: Calories 316 | Fat 13g | Sat Fat 3.2g | Carbs 29g | Sugars 14g | Fibre 0.5g | Protein 21g | Salt 2g

This was Korean-style sticky chilli chicken from Slimming Foodie In Minutes by Pip Payne

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