Hi Everyone 

I’m back with another delicious recipe. Chicken dry hot and spicy is a favourite from the Chinese but the fat content is horrific. I attempted this healthy version as our Sunday night fake away. It worked a treat. There was a lot of clean plates in our house after this one. By making a few simple swaps I reinvented this Chinese favourite to make it more slimmer friendly. Give it a try You will be surprised how easy it is and it’s so delicious. My snapchat crew loved it. 

If Your following Unislim there is 5 Yums in this recipe. I made this dinner for 4 people so I Yummed it at 1.5 Yums per portion.


Love Maria xx


Ingredients for the Chicken

100 mls Buttermilk 

1 clove crushed garlic 

Salt & pepper 

1-2 packs of chicken mini fillets 

Spices, turmeric, chilli powder, cayenne pepper, paprika.

1 egg

60g White flour

2 slices whole meal bread blended into breadcrumbs.

Fry light chilli oil.


Marinade the chicken mini fillets in the buttermilk, garlic, salt & pepper for 1-2 hours before cooking. 

Mix the flour and spices together. Beat the egg. 

When ready to cook, spray a roasting tray with Frylight.

Take the chicken pieces one by one. Dip in a bowl with the beaten egg, next dip in the flour, next dip in the breadcrumbs. Lay on the roasting tray.

Bake in a preheated oven at 200 degrees for 15-20 mins or until golden. 


Ingredients for the spicy onions
3 large onions, 



Sweet jalapeño peppers 

Sauté the onions in the Frylight and add in 1 teaspoon of turmeric and as many jalapeño peppers as you wish. 

Once the chicken is cooked toss the spicy onions over the top for a few minutes before serving.
Ingredients for the Curry sauce

3 cardamom pods, turmeric, garam masalla hot curry powder, 2 tablespoons of instant chicken or veg gravy. 1 pint of boiling water. 


Add the spices to the hot water and cook for 5 mins on a low heat.

Add the chicken gravy to thicken and remove the cardamon before serving. 

For the Egg fried rice. 

Basmati Rice 

2 eggs

Dash of soy sauce. 

Add the rice to a saucepan with a pinch of salt. Cover with water that’s just off the boil. 

Bring to the boil again and when it’s boiling turn it off and put the lid on. Leave it for 15 mins to soak up all the water. Take and rinse with cold water in a collander. Set aside until ready to fry. 

When ready to fry add the rice to a heated pan with Frylight. Add two eggs and stir into the rice. Add a dash of soy sauce. It’s ready to serve. 

I also made a cooling dip to go with this FF natural yoghurt with a teaspoon of mint sauce stirred through. 

Maria Dillon
Written by Maria Dillon