Chinese fried chicken with sweet chilli veg stir-fry.
Posted: 17 Sep 2016, 17:37It's battered, it's sweet and sour and it's hot(ish).
2 chicken breasts
2 eggs
1 clove of garlic
1 chilli
I thumb size cube of ginger
cornflour
lemon juice
soy sauce
sweet chilli sauce (recipe below if you can't get any)
water
mix of veg to stir-fry
Cut the chicken breasts into three equal portions lengthwise and marinade in a 50:50 mix of lemon juice and soy sauce for two hours. You will need about 125 - 150ml
Make a batter using 2 dsp cornflour to each egg white and a pinch of salt.
Finely chop the garlic, ginger and chilli and prepare your veg for the pan, I like a mix of spring onions, red and yellow bell peppers and mushrooms, but any veg will do. Everything is now set.
Take the chicken from the marinade and pat dry with a paper towel then immerse in the batter. Remove and part deep fry them (3 mins) in hot oil, take out and set aside to rest.
Put a glug of oil in a hot pan and add the garlic, ginger and chilli then stir for 30 seconds. Add all the vegetables and stir-fry for 30 seconds. Turn the heat down and add the remains of the marinade with two tablespoons of sweet chilli sauce. Turn the heat back up and cook for 15 seconds.
Put the chicken back in to deep fry and cook till golden brown and cooked through.
Serve the chicken on a bed of the stir-fried veg.
Sweet chilli sauce.
1 chilli
1 clove of garlic
1 dsp soy sauce
125ml water
3 to 4 dsp sugar
cornflour slurry
oil
Heat the oil in a milk pan then add the chilli and garlic for 30 seconds. Add the water, soy sauce and sugar (to your taste) and bring to a boil for a minute. Add spoonfuls of the cornflour slurry till you get a sauce consistency.
2 chicken breasts
2 eggs
1 clove of garlic
1 chilli
I thumb size cube of ginger
cornflour
lemon juice
soy sauce
sweet chilli sauce (recipe below if you can't get any)
water
mix of veg to stir-fry
Cut the chicken breasts into three equal portions lengthwise and marinade in a 50:50 mix of lemon juice and soy sauce for two hours. You will need about 125 - 150ml
Make a batter using 2 dsp cornflour to each egg white and a pinch of salt.
Finely chop the garlic, ginger and chilli and prepare your veg for the pan, I like a mix of spring onions, red and yellow bell peppers and mushrooms, but any veg will do. Everything is now set.
Take the chicken from the marinade and pat dry with a paper towel then immerse in the batter. Remove and part deep fry them (3 mins) in hot oil, take out and set aside to rest.
Put a glug of oil in a hot pan and add the garlic, ginger and chilli then stir for 30 seconds. Add all the vegetables and stir-fry for 30 seconds. Turn the heat down and add the remains of the marinade with two tablespoons of sweet chilli sauce. Turn the heat back up and cook for 15 seconds.
Put the chicken back in to deep fry and cook till golden brown and cooked through.
Serve the chicken on a bed of the stir-fried veg.
Sweet chilli sauce.
1 chilli
1 clove of garlic
1 dsp soy sauce
125ml water
3 to 4 dsp sugar
cornflour slurry
oil
Heat the oil in a milk pan then add the chilli and garlic for 30 seconds. Add the water, soy sauce and sugar (to your taste) and bring to a boil for a minute. Add spoonfuls of the cornflour slurry till you get a sauce consistency.