SERVES 3
INGREDIENTS:
1 1/2 LB Chicken breast fillets or boneless thighs
1 1/2 cup cornflour (cornstarch)
vegetables oil,for deep frying
2 green chillies,sliced
2 dried red chillies,seeded and sliced
3 walnuts, finely chopped
salt and ground black pepper
For the marinade
1 tbsp white wine
1 tbsp dark soy sauce
3 garlic cloves , crushed
1/2 onion,finely chopped
For the sauce
1 tbsp chili oil
1/2 tsp chili paste
2 tbsp dark soy sauce
1 1/2 tsp pineapple juice
15 garlic cloves,peeled
1/2 tbsp maple syrup
1.Slice the chicken into bitesize strips and season with salt and pepper.
2.Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture throughly into the meat. leave to marinate for 20 minutes.
3. Sprinkle the marinatd chicken with a thin coating of cornflour covering the meat well and evenly. Fill a wok or medium heavy pan one-third full of vegetable oil and heat over a high heat to 340 F.
4. Add the chicken and deep fry for 3-5 minutes or until golden brown. Remove the chicken and drain on kitchen paper to remove any excess oil.
5. Blend all the sauce ingredients together in a large pan, adding the garlic cloves,and heat over medium heat.
6. Once the sauce is bubbling, add the fried chicken and stir to coat the meat with the sauce.
7. leave to simmer until the sauce has formed a sticky glaze over the chicken,and add the chillies. Transfer to a serving dish and garnish with the walnuts.
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This post was written by admin on November 26, 2010
