Directions

To Make

1. Cut each chicken breast fillet into thick strips. Coat with hot ground chilli powder, flour and pepper. Shake off excess.
2. Heat oil in frypan and cook chicken. Set aside.
3. For the daikon salad, juice the lime. Spiralize the carrot and daikon radish. Finely dice the radishes and birds eye chilli. Place all the above ingredients into a bowl. Toss and add in the rice vinegar, sugar, sesame oil, lime juice and sesame seeds. Let sit.
4. For the chilli sauce, fry onion in canola oil. Add in sesame oil. Add in crushed garlic, coriander then Lee Kum Kee Chiu Chow Chilli Oil, crushed chili, sweet chilli and soy. Return chicken to pan.
5. Coat the chicken, stirring so as not to stick. Add lime juice and simmer till sauce is thick and sticky.
6. Serve chicken on a bed of daikon salad and garnish with coriander, diced spring onion, sesame seeds and lime wedges. Enjoy.