Categories: Dinnerrecipes

Tempura Sweet Chilli Chicken with Salt & Pepper Chips (gluten free & dairy free)

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This quick and easy Chinese Fakeaway takes around 30 minutes to make, and tastes great! It combines Aldi readymade gluten free tempura chicken coated in a delicious sweet chilli and gluten free soy sauce, with salt and pepper chips which are cooked with onions and a mixture of peppers. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

Which tempura chicken do you use?

I use the Aldi Tempura Chicken Mini Fillets which are naturally gluten free. They also sell a similar version in Asda and M&S.

Which chips do you use?

I use the Aldi Crispy Skin on Fries which are naturally gluten free, but any chips would work.

Which sweet chilli sauce do you use?

I use the Blue Dragon Sweet Chilli Sauce which is naturally gluten free.

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Tempura Sweet Chilli Chicken with Salt & Pepper Chips

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 servings

Ingredients

For the salt & pepper chips

  • 500 g ready made fries *See FAQs
  • 1 tsp oil
  • 1 onion (sliced)
  • 1 green pepper (sliced)
  • 1 red pepper (sliced)
  • Fresh chilli (I use around 1/2 a chilli, but this depends on your preference)
  • 1 tsp chopped garlic
  • 2 tsp Chinese 5 spice
  • 1/4 tsp ground ginger
  • Salt & black pepper

For the tempura chicken

  • 300 g tempura chicken
  • 1 tsp sesame oil
  • 3 tbsp sweet chilli sauce
  • 1 tbsp gluten free soy sauce
  • 1 tsp honey
  • Sesame seeds (to top)
  • Sliced spring onions (to top)

Instructions

  • Place the chips and tempura chicken in your air fryer to cook (You could also use the oven if you don't have an air fryer, but this will take slightly longer). Cook for around 20 minutes.
  • Start by making the salt and pepper chips. To a large frying pan on a medium heat add your oil followed by the sliced onion, green and red pepper. Fry for around 5 minutes until soft. Next add the chilli and garlic and fry for a further few minutes.
  • Add the Chinese 5 spice, ground ginger, salt and pepper followed by the cooked chips. Mix well until the chips are all coated. Set aside while you make the chicken.
  • To another saucepan on a medium heat add the sesame oil, sweet chilli sauce, soy sauce and honey. Mix to combine. After a few minutes it should start to bubble and thicken.
  • Cut your cooked tempura chicken into small pieces and mix in with the sauce until it's coated. Top with sesame seeds.
  • Serve the salt and pepper chips with the sweet chilli chicken. Top with spring onions.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

Alice Wiggins

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Published by
Alice Wiggins
1 year ago

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