Recipes with Renu

• Jan 20th 2021 • by GLASGLOW GIRLS CLUB • 0 Comments

I’m so excited to share this delicious Chilli Chicken recipe, it’s a perfect Saturday night fakeaway.

It’s a real #veganuary2021 dinner, double crisped chicken, in a spicy, tangy sauce mixed with crunchy vegetables served with rice or noodles!! 



-1 packet of naked without the cluck nuggets 

-3 minced garlic cloves and thumb grated ginger.

-3 tbsp of soy sauce

-3 tbsp of white wine vinegar

-3 tbsp of tomato sauce,

-3 tbsp of chilli paste/or chilli sauce or sriracha sauce.

-Half chunky chopped onion

-Half chunky chopped peppers – mixed colours

-Half onion finely chopped.

-Salt and pepper.

-Chilli flakes


-3/4 cup cornflour.

-Oil for frying



-Slice the nuggets diagonally into half pieces.

-In a bowl, add 3/4 cup of corn flour, 1/2 tsp of salt, garlic powder, pepper and chilli flakes. Mix with some water to form a thick batter. Add the sliced nuggets and coat well without breaking.

-In a deep pan, add the oil and shallow fry the coated nuggets so they are golden crispy brown on both sides, about 3-4 minutes each side. Remove and place on paper.

-In a wok, add 3 tbsp of oil, fry the finely chopped onion, and the garlic and ginger and mix well. Add the rest of the vegetables, pinch of salt and cook for 1 min.

-In a bowl add all the sauces, soy sauce and vinegar to form a sauce. Add this to vegetables

-Add the crispy nuggets and mix well.

-With the remaining cornflour add 3 tbsp, mix with some water to form a cornflour slurry/paste. Add this to the mix until it becomes a thicker.

-Finish with some fresh coriander, a sprinkle of spring onions and serve with some rice or noodles.





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