Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden. Sriracha, soy and honey: Turn heat up to medium-high. Add water, sriracha, soy sauce and honey, stir well, scraping the base of the pan to dissolve all the golden bits into the liquid. Simmer for 2 minutes until it reduce to a thick syrup.. Blend the cooled sauce until smooth. Pour this thick sauce into the pan over medium high heat. It will be too thick so add about 250ml (1 cup) water or unsalted chicken stock and bring to a simmer. If the sauce is still looking too thick, add a little more stock or water. If it is too runny, just cook it down.

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Chilli Chicken NISH KITCHEN

Add the sliced chicken and marinate for at 5 to 10 minutes. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch and water. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat. Drain any excess marinade from the chicken.. Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter. . Transfer the onions and fry till golden. . Add the chicken and fry on a high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender.