Asian Chilli Chicken

Step 1

Season: Cut each chicken breast in half horizontally to form 4 steaks total. Sprinkle each side with salt, pepper and rice flour, shaking off excess.

Step 2

Pan-fry: Heat oil in a large skillet over high heat. Add chicken and cook for 2 minutes. Turn and cook the other side for 2 minutes, then remove to a plate.

Step 3

Sesame oil: Allow the skillet to cool a bit then return to the stove on medium. Add sesame oil and heat.

Step 4

Garlic and ginger: Add garlic and ginger, cook for 15 seconds.

Step 5

Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden.

Step 6

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.

Step 7

Simmer for 2 minutes until it reduce to a thick syrup. Add lime juice, then simmer for a further 30 seconds until it thickens back to a thick syrup.

Step 8

Coat chicken: Turn heat off. Return chicken to pan, turning to coat in sauce.

Step 9

Serve chicken, topping with remaining sauce in skillet, garnished with green onions, sesame seed and extra lime wedges, if desired.