If you have ever planted a chilli in your garden you will know the dilemma of what to do with them all. Imagine 150 odd chillies and the harvest this yields. Thankfully the Hamilton Garden team’s chilli harvest can be made into this ever so handy sauce.

Use sweet chilli sauce as an easy dip by mixing with sour cream. This is also the perfect topping for wedges or a baked potato. Swap the sour cream for cream cheese and spread on sandwiches or unbaked scone dough before rolling into delicious pinwheels.

Slather it on salmon and bake or mix with soy sauce to marinade chicken nibbles. With so many ways to use sweet chilli sauce, it’s not only the perfect gift but a pantry essential, so make sure next time you’re visiting you stock up on this taste of the Hamilton Gardens.

500g skinless boneless chicken breast/thigh, cut into small pieces.
oil, for deep-frying
1 tbsp oil
2 cloves garlic, minced
2cm piece of ginger
2 tbsp soy sauce
1 tbsp sake
2 spring onions
1–1 ½ cups Thai sweet chilli sauce
2 tsp lime juice
1 pinch salt
1 tsp white sesame
½ tbsp chopped coriander leaves

Frying Batter
1 egg white
½ cup all-purpose flour
½ cup cornflour
½ tsp baking powder
½ cup water, ice cold (sparkling if you have it)
1 tbsp cooking oil
1 pinch salt

Pound the chicken to make it slightly thinner, then chop into 2cm cubes.

Grate the ginger and garlic and add to the sake and soy sauce to marinade the chicken in for 30 minutes.

Make the batter by mixing the flour, cornflour (or potato starch) together with the baking powder. Whisk in the egg whites, followed by cold water.

Heat up a wok or deep fryer with the oil to approximately 180°C, then, in batches, dip the chicken into the batter and deep fry until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil.

Clean the wok or use a fresh skillet. Add the 1 tbsp of oil and stir fry the spring onion for 1–2 minutes. Add the sweet chilli sauce, lime juice and sesame seeds, followed by the chicken. Stir to coat chicken well with the sauce.

Garnish with coriander leaves and serve with steamed rice.

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