Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan. Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds. Add the chicken back in along with the sweet chili sauce and crushed red pepper. Toss to combine and serve immediately.. Instructions. Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside. Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F.

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Method. Preheat the oven to 220°C, fan 200°C, gas 7. Spread the chicken out on a baking tray and cook for 12 minutes. Cut each goujon in half and toss with the sweet chilli sauce, sesame seeds and most of the spring onions until the chicken is well coated. Return to the oven for 2 minutes or until the sauce is lightly bubbling.. In a large bowl, combine cornstarch, paprika, salt, and pepper. Add the chicken, tossing to coat. In a large, nonstick skillet over medium-high heat, add oil.*. Once hot, add the chicken to the pan and cook until golden brown on all sides (about 5-7 minutes).