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Snack


## What is Red Bean Ice Cream?

Beans used in desserts or snacks is popular in East and Southeast Asia. In this recipe, we have come up with a simplified version using red Azuki beans, while choosing ingredients to make this a no-churn version, egg-less and reduced sugar version. Feel free to adjust the sugar quantities as you prefer.

## Ingredients You'll Need

### For the Bean Paste

- 300g red adzuki beans, soaked overnight
- 1 liter water / 500ml water
- 100g light brown sugar (adjust to taste)

### For the Ice Cream

- chilled red bean paste
- 600ml double cream
- 1 397g can unsweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt

## Let's Get Cooking!

### Homemade Sweetened Red Bean Paste

1. Prepare the sweetened red bean paste. Drain the soaked red beans and place them in a saucepan. Add 1 liter of water and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the beans are tender. Drain.
2. Put the drained beans back in the saucepan and 500ml of water. Cook over medium heat, stirring occasionally, until the beans have become soft and mushy. This should take about 45 minutes to an hour.
3. Blitz with a hand blender until smooth, then add sugar. Continue to blitz to incorporate the sugar, then continue to cook until the paste becomes slightly drier and can hold its shape. Continue mixing to ensure it does not burn. Taste and adjust the sugar content according to your preference. Refrigerate before using.

### No-Churn Red Bean Ice Cream

1. In a large mixing bowl, whisk together the double cream and unsweetened condensed milk until well combined. Add the vanilla extract and salt, and whisk until soft peaks form.
2. Gently fold in 480ml of the homemade sweetened red bean paste until well incorporated. Adjust the amount of paste to your desired sweetness and flavor intensity.
3. Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap. Freeze for at least 6-8 hours or until firm.

## Nutritional Information

This recipe yields approximately 12 servings of 150g each.

Per serving:

- Calories: 380
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 160mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 8g

## Ingredient Substitutes

- If you can't find adzuki beans, you can use kidney beans or black beans as a substitute.
- For a vegan alternative, use coconut milk and a plant-based double cream substitute.

## Tips and Tricks

- Be sure to soak the beans overnight for optimal tenderness.
- Adjust the amount of homemade sweetened red bean paste to suit your taste preferences.

## FAQs

### Can I make this recipe with an ice cream maker?

Yes, you can use an ice cream maker to churn the mixture. Just follow the manufacturer's instructions for making ice cream.

### Can I use canned red beans instead of dried beans?

Yes, you can use canned red beans in this recipe. Just be sure to drain and rinse them well before using them to remove any excess salt or liquid.

### Is red bean ice cream healthy?

While red bean ice cream does have some nutritional benefits, it is still a high-calorie dessert with sugar and fat. The reduced-sugar recipe provided here helps to lower the overall sugar content, making it a more health-conscious choice. Enjoy it in moderation as part of a balanced diet.

### How long can I store red bean ice cream in the freezer?

Properly stored in an airtight container, red bean ice cream can last up to 2 months in the freezer. However, it's best enjoyed within the first month for optimal flavor and texture.

### Can I add other mix-ins to the red bean ice cream?

Yes, feel free to get creative with your mix-ins! Some popular options include mochi pieces, crushed cookies, or even chocolate chips. Just be sure to fold in your chosen mix-ins gently to avoid breaking the ice cream's airy texture.


Red bean ice cream - an Asian dessert with a twist! Get ready to whip up this no-churn, egg-free, reduced-sugar treat with our easy-to-follow recipe.

Red Bean Ice Cream


## What is Monggo Hopia?

Monggo Hopia is a beloved Filipino pastry, known for its flaky layers and sweet red bean paste filling. This scrumptious treat is popular in most Filipino households as a snack or dessert.

The origins of Monggo Hopia can be traced back to the culinary influence of Chinese immigrants in the Philippines. Hopia, which means "good pastry" in the Hokkien Chinese dialect, has its roots in Chinese mooncakes. As Chinese settlers integrated into Filipino society, they brought along their culinary traditions and adapted them to local tastes and ingredients.

## Ingredients to make Monggo Hopia

### Red Bean Paste

- 200g adzuki beans
- 150g sugar
- 1/2 tsp salt

### Water Dough (Dough 1)

- 250g all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 120g canola oil
- 125g water

### Oil Dough (Dough 2)

- 125g all-purpose flour
- 120g canola oil

## How to Make Monggo Hopia

### Prepare the Bean Paste

1.  Soak the adzuki beans in water overnight. Drain and rinse the beans.

2.  Place the drained beans in a pot with enough water to cover them. Bring to a boil, then lower the heat and let it simmer for 45-60 minutes or until tender. Make sure to keep an eye on the water level and add more if necessary.

3.  Drain the beans, reserving some of the water if needed. Blitz the cooked beans with a food processor until smooth, adding some of the water as necessary to ensure the beans are smooth. Once smooth, place back into the saucepan then add sugar to taste and salt, then cook over low heat, stirring constantly until the mixture thickens. Continue cooking until the paste becomes smooth and holds its shape. Set aside to cool.

### Prepare the Dough

4.  To create the water dough, in a mixing bowl, combine all-purpose flour, sugar, salt, and water. Gradually add canola oil while mixing, forming a smooth dough. Set aside for 30 minutes.

5.  In another mixing bowl, create the oil dough by combining all-purpose flour and canola oil. Mix until it forms a smooth dough.

6.  Flatten the Water Dough using a rolling pin onto a piece of parchment paper around half a meter in length. Spread the Oil Dough to cover two-thirds of the surface area of the Water Dough. Fold the uncovered portion of the Water Dough over the middle part covered with Oil Dough, then repeat with the other side of the water dough so you end up with alternating layers of the dough. Refer to the YouTube video for more info.

7.  Roll out the combined dough and fold it into thirds two more times. This creates the distinctive flaky layers of hopia.

8.  Finally, roll out the dough into a rectangle then roll it unto itself to create a long roll of dough. Let it rest for around 30 minutes before proceeding.

### Assembly and Baking

9.  Once rested, divide and cut the dough into roughly 36 pieces or around 20g each.

10. Flatten each piece of dough then place a spoonful of red bean paste in the center of each circle, then fold the edges over to seal the filling. Use a round cookie cutter to help you form the hopia into an even circle.

11. Place the assembled Hopia on a lined baking sheet, seam side down. Bake for 20 minutes or until golden brown in a pre-heated oven at 350°F (175°C).

## Nutritional Information

Each serving (1 piece out of 36 pieces) of Monggo Hopia contains:

- Calories: 160 kcal
- Carbohydrates: 21g
- Protein: 2.7g
- Fat: 7.3g
- Sodium: 153mg

## Ingredient Substitutes

If you're having trouble finding some ingredients or want to tweak the recipe to fit your preferences, here are some possible substitutes:

- Adzuki beans: If you can't find adzuki beans, you can use mung beans, navy beans, or black beans instead. The flavor will be slightly different, but these beans can still create a delicious paste when cooked and sweetened.
- Peanut oil: You can substitute peanut oil with other neutral-flavored oils like canola, vegetable, or sunflower oil.
- All-purpose flour: If you prefer a healthier alternative, you can use whole wheat flour or a gluten-free flour blend, but keep in mind that it may alter the texture of the dough.

## Frequently Asked Questions

### Can I use other fillings for Monggo Hopia?

Yes! While red bean paste is the traditional filling, you can also experiment with other fillings such as ube (purple yam) halaya, sweetened white bean paste, or even fruit preserves like pineapple or guava.

### How long can I store Monggo Hopia?

Monggo Hopia can be stored in an airtight container at room temperature for up to 3 days. To extend its shelf life, you can refrigerate it for up to a week or freeze it for up to a month. Just be sure to reheat it gently in a toaster oven or microwave to bring back its flakiness before enjoying.

### What is the difference between Monggo Hopia and Mooncakes?

While Monggo Hopia shares some similarities with Chinese mooncakes, such as the sweet filling and round shape, their crusts and fillings differ. Mooncakes have a thicker, denser crust and are traditionally filled with a sweetened and salted egg yolk, lotus seed paste, or red bean paste. Monggo Hopia, on the other hand, has a lighter, flakier crust and is primarily filled with red bean paste.

### Can I make Monggo Hopia vegan?

Yes, you can make vegan Monggo Hopia by using a plant-based oil like coconut oil or canola oil in the dough and ensuring that the sugar used in the red bean paste is vegan-friendly.

### Can I make Monggo Hopia gluten-free?

To make gluten-free Monggo Hopia, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture of the dough may be slightly different, so you may need to adjust the amount of liquid or flour to achieve the desired consistency.


Make these delectable Filipino Monggo Hopia at home with our recipe. It is filled with sweet red bean paste and covered with flaky pastry dough.

Monggo Hopia Recipe


<YouTube url="https://www.youtube.com/watch?v=eixJLbZQ0fE&pp=ygUQY2hlZiBydiBjcmlua2xlcw%3D%3D" />

## Chef RV's Chocolate Crinkles: A Chocolate Lover's Dream

Chef RV's Chocolate Crinkles are the epitome of indulgence. These irresistible cookies boast a rich, fudgy center enveloped by a delicate, crackly sugar crust. With their unique combination of textures and intense chocolate flavor, it's no wonder they've become a favorite among dessert enthusiasts everywhere.

Created by the renowned Chef RV, these crinkles are a testament to his culinary prowess and passion for crafting delectable treats. As the perfect balance between a brownie and a cookie, they're sure to delight your taste buds and leave you longing for more. Whether you're a seasoned baker or a novice in the kitchen, this recipe is your ticket to chocolate heaven.

## Ingredients for Chef RV's Chocolate Crinkles

To create these mouthwatering morsels, you'll need:

- 250g brown sugar
- 2 eggs
- 105g vegetable oil
- 90g cocoa powder
- 60g melted milk chocolate
- 125g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)

These ingredients harmonize together to create a flavorful and fudgy crinkle that will leave you craving more.

## How to Make Chocolate Crinkles

### Prepping the Chocolate Crinkles

Before you start, make sure you have all the ingredients ready to go. Here's a step-by-step guide to prepping your chocolate crinkles:

1. In a large mixing bowl, combine brown sugar, eggs, vegetable oil, cocoa powder and melted milk chocolate. Stir until well combined.
2. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix.
3. Cover and chill the dough for at least 2 hours, or overnight for the best results.

### It's Baking Time!

Now that your dough is chilled and ready to go, preheat your oven to 350°F (180°C) and follow these steps to bake your chocolate crinkles:

1. Line a baking sheet with parchment paper.
2. Using a cookie scoop or your hands, form balls of dough about the size of a golf ball.
3. Roll each ball first in granulated sugar, then in powdered sugar, ensuring a generous coating.
4. Place the dough balls on the prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes on a pre-heated oven at 350F/180C, or until the edges are set and the centers are slightly underbaked.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

## Boost Your Chocolate Crinkles Game: Tips and Tricks

- Use high-quality cocoa powder and milk chocolate for a richer, more intense chocolate flavor.
- For an even fudgier texture, try chilling the dough for at least 4 hours or overnight.
- Experiment with different types of sugar coatings, such as colored sugar for a festive twist.

## Ingredient Substitutes

- Can't find milk chocolate? Use semi-sweet chocolate instead.
- Out of vegetable oil? Substitute with an equal amount of melted butter or coconut oil.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

## Nutritional Breakdown

Serving size: 1 cookie

- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
- Sugar: 15g

Keep in mind that nutritional values may vary slightly depending on the specific brands and ingredients used.

## Last Bites

Chef RV's Chocolate Crinkles are a delightful treat that combines a rich chocolate flavor with a satisfyingly chewy texture. With this recipe in hand, you'll be the star of any gathering or simply enjoy a delicious homemade dessert.

## Frequently Asked Questions

### How long can I store these chocolate crinkles?

You can store the baked cookies in an airtight container at room temperature for up to 1 week. Alternatively, freeze them for up to 3 months, then thaw at room temperature before enjoying.

### Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give your chocolate crinkles a more intense, bittersweet flavor.

### Can I add mix-ins to the dough?

Yes, feel free to add chopped nuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.

### How can I tell when my chocolate crinkles are done baking?

The edges should be set, while the centers should be slightly underbaked to ensure a fudgy texture. Be careful not to overbake them, as they can become dry.

### Why do I need to chill the dough before baking?

Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much during baking. It also allows the flavors to meld and develop, resulting in a more delicious cookie.


Dive into the delightful world of Chef RV's Chocolate Crinkles, a luscious blend of sweetness and rich chocolate!

Chef RV Chocolate Crinkles


<YouTube url="https://www.youtube.com/watch?v=6HVDmHRHMOU&t=1258s&pp=ygUSY2hlZiBydiBsZWNoZSBmbGFu" />

## What is Leche Flan?

Leche flan is an exquisite Filipino dessert that has captivated the hearts and taste buds of food enthusiasts worldwide. Combining a silky-smooth texture with a burst of citrusy flavor, this heavenly treat is the perfect finale to any meal.

## Ingredients

- 10 egg yolks (use XL/Jumbo yolks, or add 1 to 2 more if using medium)
- 1 tall can evaporated milk
- 2 cans (around 390 grams each) condensed milk
- Zest of 3-5 Dayap, OR zest of 2 lemons
- 2-4 tablespoons sugar per Llanera (leche flan mould), for caramelizing
  ##The Step-By-Step Recipe

### Getting the Caramel Right

The foundation of any great Leche Flan lies in its caramel. Follow these steps to get the perfect, glossy caramel base:

1. Pour 2-4 tablespoons of sugar into each Llanera.
2. Heat the Llanera over low heat, carefully swirling the sugar until it melts and forms a golden-brown syrup.
3. Remove from heat and let the caramel set before adding the custard mixture.

### Smooth Custard for a Heavenly Texture

Achieving that luscious, velvety texture is easier than you think. Follow these tips for a foolproof custard:

1. Combine the egg yolks, evaporated milk, and condensed milk in a mixing bowl.
2. Gently whisk the mixture, avoiding overmixing to prevent air bubbles.
3. Strain the mixture through a fine sieve to remove any lumps or impurities.
4. Stir in the Dayap or lemon zest.

### Layering the Flavors

Now it's time to marry the caramel and custard:

1. Gently pour the custard mixture into the Llanera, over the set caramel.
2. Cover the Llanera with aluminum foil, sealing the edges tightly.
3. Place the Llanera in a bain-marie (water bath) with hot water reaching halfway up the sides of the mould.

### Cooking to Perfection

The secret to a perfectly cooked Leche Flan is patience and attention:

1. Bake the Leche Flan in a preheated 350°F (175°C) oven for 45-60 minutes, or until the custard is set but still slightly wobbly in the center. Alternatively, steam the leche flan for roughly the same amount of time.
2. Remove from the oven and let it cool to room temperature.
3. Refrigerate for at least 4 hours, or overnight for best results.

## Nutrition Information

Given the ingredients used in this Chef RV Leche Flan recipe, here's a rough estimate of the nutritional content per serving (assuming 8 servings):

- Calories: 450 kcal
- Protein: 12 g
- Fat: 20 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Sugar: 50 g
- Dietary Fiber: 0 g
- Cholesterol: 270 mg
- Sodium: 160 mg
- Calcium: 350 mg
- Iron: 1 mg

Please note that these values are approximate and can vary depending on the specific brands and measurements used in your recipe. This dessert is high in calories, protein, and calcium, but it's important to enjoy it in moderation due to its significant sugar and fat content.

## Ingredient Substitutes

If you can't find Dayap, you can use any of the following substitutes:

- Lime zest
- Calamansi zest
- Orange zest

## Tips and Tricks for the Perfect Leche Flan

- For a richer flavor, use a mix of brown and white sugar for the caramel.
- To prevent curdling, avoid overcooking the custard.
- When caramelizing sugar, keep a close eye to prevent burning.
- To easily remove the Leche Flan from the mould, run a thin knife or spatula around the edges before flipping it onto a serving plate.

## Last Bites: Savoring Your Chef RV Leche Flan

After all your hard work, it's time to revel in the fruits of your labor. Carefully unmould your Leche Flan onto a serving plate and enjoy the symphony of flavors and textures as you take a bite of this heavenly dessert.

## FAQs

### What is the difference between Leche Flan and Crème Caramel?

While both desserts are custard-based and feature caramel, Leche Flan is a Filipino version that uses condensed milk and evaporated milk instead of regular milk or cream, resulting in a denser, creamier texture.

### Can I make Leche Flan without an oven?

Yes, you can steam the Leche Flan on a stovetop. Just ensure that the water in the steamer doesn't touch the bottom of the Llanera, and steam for 30-45 minutes or until set.

### How long can I store Leche Flan in the refrigerator?

Leche Flan can be stored in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other odors.

### Can I use whole eggs instead of just the yolks?

Using whole eggs will result in a lighter, less creamy texture. For the best results, stick to using just the egg yolks.

### Can I use a different mould if I don't have a Llanera?

Yes, you can use ramekins, glass or ceramic baking dishes, or even silicone moulds. Just make sure to adjust the cooking time accordingly, as different mould sizes and materials may require different cooking times.


Let's make Leche Flan with our favourite Chef RV Manabat and his mom. We have compiled some tips to make this delectable Filipino dessert better!

Chef RV Leche Flan


## A Brief History of Carrot Rolls

Carrot rolls have their origins in Scandinavia, where they're known as "gulerodsboller." They've since spread across the globe, delighting taste buds in various forms.

## The Perfect Carrot Roll Recipe

Ready to whip up a delicious batch of carrot rolls? Follow this simple, foolproof recipe and you'll be enjoying them in no time!

## Ingredients

- 500 grams all-purpose flour
- 10 grams active dry yeast
- 50 grams granulated sugar
- 250 grams grated carrots
- 150 grams warm water (around 110°F)
- 50 grams melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon oil, for greasing the bowl

## Optional Seed Topping

- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds

## Step-by-Step Guide to Making Carrot Rolls

1. Prepare the Dough
   In a large mixing bowl, combine the flour, active dry yeast, and sugar. Stir in the grated carrots.

2. Mix Wet Ingredients
   In a separate bowl, whisk together the warm water, melted butter, eggs, salt, and honey.

3. Combine and Knead
   Add the wet ingredients to the dry ingredients and mix until a dough forms. Use the slap and fold method or a stand mixer with a dough hook attachment to knead the dough for about 10 minutes, or until it's smooth and elastic.

4. Let the Dough Rise
   Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

5. Shape the Rolls
   Preheat your oven to 375°F (190°C). Divide the dough into 12 equal portions and shape each into a smooth ball. Place the rolls on a parchment-lined baking sheet, leaving enough space for them to expand.

6. Add Seed Topping (Optional)
   If you'd like to add a seeded topping, brush the rolls with a little water and sprinkle a mixture of poppy, sesame, and sunflower seeds on top.

7. Bake and Enjoy!
   Bake the rolls for 20-25 minutes, or until golden brown. Let them cool on a wire rack before enjoying!

## Nutritional Information

Based on this recipe, one carrot roll has approximately:

- Calories: 210
- Total Fat: 5g
- Saturated Fat: 2.5g
- Cholesterol: 35mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 6g

## Ingredient Substitutes

Having trouble finding some of the ingredients? Here are some handy substitutions:

- Grated zucchini or parsnips can replace grated carrots.
- Maple syrup or agave nectar can replace honey.

- Vegetable oil or coconut oil can replace melted unsalted butter.

## Bread-Making Tips and Tricks

Want to make your carrot rolls even more impressive? Check out these handy bread-making tips and tricks:

- Measure your ingredients using a weighing scale to ensure consistency.
- Be sure to use room temperature water (maximum 30C or 90F) to activate the yeast properly. Any hotter and the yeast will die.
- If you live in a cold climate, create a warm environment for your dough to rise by placing it inside an oven turned off and pour some boiling water on a dish placed at the bottom of the oven. This will ensure the oven will not be too hot and the steam will also ensure your dough will not dry out.

## Last Words

Carrot rolls are a delightful and nutritious twist on traditional bread rolls. With their unique flavor and texture, they're perfect for any meal. Whether you're a seasoned baker or just starting, this recipe is sure to impress your friends and family. Give it a try today!

## Frequently Asked Questions

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may result in a denser roll. You can also use a mix of all-purpose and whole wheat flour for a lighter texture.

### Can I freeze the carrot rolls?

Absolutely! Allow the rolls to cool completely, then store them in an airtight container or a resealable plastic bag. They should keep well in the freezer for up to 3 months.

### Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, and then refrigerate it for up to 24 hours before shaping and baking the rolls.

### How do I store leftover carrot rolls?

Store leftover carrot rolls in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, consider freezing them.

### Can I add other ingredients to the carrot rolls, like nuts or dried fruit?

Of course! Feel free to get creative and add your favorite nuts, seeds, or dried fruit to the dough. Just be mindful of the additional ingredients' proportions, so the dough remains easy to work with.


Dive into the delightful world of carrot rolls, a scrumptious twist on traditional bread rolls. Discover the secrets and impress your friends and family!

Carrot Bread Rolls


## Ingredients

### Chicken and Marinade

- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 2 tsp cornstarch

### Crispy Coating

- 60g cornstarch
- 60g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 60ml water

### Chilli Sauce

- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 tbsp tomato ketchup
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp red pepper flakes (adjust to taste)

## Substitutes

If you're unable to find some of the ingredients listed above, consider these alternatives:

- Sweet chilli sauce: try a combination of hot sauce and sugar
- Rice vinegar: opt for apple cider vinegar or white wine vinegar

## Let's Get Cooking

1. Marinate the Chicken
   In a mixing bowl, combine chicken, soy sauce, ginger, and cornstarch.
   Cover and refrigerate for at least 30 minutes.
2. Create the Crispy Coating
   In a separate bowl, mix cornstarch, flour, baking powder, salt, black pepper, and paprika.
   Gradually add water, stirring until a smooth batter forms.
3. Coat and Fry the Chicken
   Heat oil in a deep frying pan or wok over medium heat.
   Dip the marinated chicken pieces into the batter, ensuring they are fully coated.
   Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side.
   Place cooked chicken on a paper towel-lined plate to absorb excess oil.
4. Prepare the Chilli Sauce
   In a separate pan, heat vegetable oil over medium heat.
   Add garlic and ginger, and sauté for 1-2 minutes.
   Stir in ketchup, sweet chilli sauce, soy sauce, rice vinegar, honey, and red pepper flakes.
   Simmer for 5 minutes, allowing the sauce to thicken.
5. Combine and Serve
   Add the crispy chicken to the pan with the sauce, stirring to coat each piece.
   Serve immediately over steamed rice, garnished with spring onions and sesame seeds.

## Nutritional Information

- Calories: 425 kcal
- Protein: 32g
- Fat: 18g
- Carbohydrates: 35g
- Sodium: 1435mg
- Fiber: 1g
- Sugar: 14g

## Final Thoughts

With this easy Crispy Chilli Chicken recipe, you can recreate your favorite takeout dish at home. The perfect balance of flavors and textures will delight your taste buds and leave you craving more.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are often more tender and flavorful. Feel free to substitute them for chicken breasts, just make sure they are boneless and skinless.

### How can I make this dish gluten-free?

You can easily make this dish gluten-free by replacing the all-purpose flour with a gluten-free alternative and using tamari or coconut aminos instead of soy sauce.

### Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C) and place the coated chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

### How can I make this dish less spicy?

To reduce the heat, simply use less red pepper flakes in the sauce or omit them altogether. You can also use a mild chilli sauce instead of a hot one.

### How long can I store the leftovers?

Crispy Chilli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pan over medium heat, stirring occasionally until warmed through. Note that the chicken may lose some of its crispiness upon reheating.

### Can I add vegetables to this dish?

Of course! Feel free to add your favorite veggies, like bell peppers, onions, or broccoli, to the sauce during the simmering process. This will give the dish extra color, flavor, and nutrition.

Now, it's time to put on your apron and whip up some delicious Crispy Chilli Chicken. Enjoy!


Discover the secret to making the perfect Crispy Chilli Chicken with our easy-to-follow recipe, complete with ingredient substitutes, nutrition info, and FAQs.

Snack Recipes

Red Bean Ice Cream

Monggo Hopia Recipe

Chef RV Chocolate Crinkles

Chef RV Leche Flan

Carrot Bread Rolls

Crispy Chilli Chicken