Garlic and Chilli Crispy Chicken

This is a chicken take on a cauliflower dish I had at Lily’s restaurant recently called Gobi Manchurian. I thought it would be nice with crispy chicken too AND there is way too much cauliflower on the blog. It is quite simple to make the sauce as you are using things you probably have in your cupboard already – the frying of the chicken is a bit time consuming and messy but definitely worth it in the end.

Ingredients

(Serves 4)
Takes around 45 minutes

8 Chicken thighs skinless and boneless
Vegetable Oil for deep frying

Batter
100g cornflour
100g plain flour
Pinch of black pepper
Pinch of salt
150 ml water

Sauce

4 spring onions thinly sliced 
4 cloves of garlic chopped
1 tbsp chopped ginger
3 tbsp of  chilli sauce – you could use sweet chilli for a milder dish.
2 tbsp soy sauce
3 tbsp tomato ketchup
1 tbsp white wine vinegar
2 tsp sugar
100ml water

Mix the dry batter ingredients in a bowl and gradually add the water stirring to avoid any lumps. Cut the chicken into 1 inch strips and coat in the batter.

Heat a large pan of oil for deep frying on a medium heat and drip a bit of batter in to see if it sizzles. When the oil is hot enough, cook the chicken pieces in small batches ( around 8-10 strips at a time depending on the size of your pan) for around 5 minutes and put the cooked crispy chicken on kitchen roll to drain off the excess oil while you do the next batch. If you chuck it all in one go they will just stick together and the oil wont be hot enough to get it crispy.  Make sure you check a couple of the larger pieces of chicken to see if they are cooked through as it is hard to tell when coated in batter.

As you are doing this you can easily prepare the sauce in another pan. Heat a splash of oil in a large frying pan and add the spring onion and fry for a few minutes, then add the garlic and ginger for another few minutes. Add the sauces, soy, sugar and vinegar and mix together with a pinch of salt and black pepper. Add 100 ml of water and simmer for a few minutes until the sauce thickens – if it is too thick just add a splash more water – you need enough to just coat your chicken pieces.

Chuck all your crispy chicken pieces into the sauce and mix together for a few minutes to warm through and coat evenly and serve immediately before it has chance to get soggy!

You could serve with rice or noodles or even put in a wrap. If you want this vegetarian just swap the chicken for Cauli! You could also make it spicier by adding some fresh chilli with the ginger and garlic.

 

 

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