Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Chilli Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Friday, 13 February 2015

Crispy Chilli Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Chilli Chicken Biography

source (google.com.pk)

Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
        Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
        Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
        Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
        Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
        Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
        Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
        Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
        Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!

Firstly I prepare my Chicken fillets butterflying the breast, or cut on the horizontal being careful not to slice off your fingers! This will leave you with two flat smaller fillets. I then cut long thin strips about 0.5 inches in diameter.

I crack the eggs into one bowl and mix well, I add the instant potato mix to the other bowl along with the dried spices and salt.

Now its time to get messy!! I use one hand for dipping the egg and the other for crumbing. Dip each strip in the egg and then in the crumb mix and onto a plate while you repeat the process for the rest of the chicken. I wont lie it is tedious but my is it worth it.

Spray both side of the strips well with low calorie cooking spray, place on a chip tray or like I do into my tefal actifry. If using 4 fillets of chicken I would cook in two batches in the actifryer. If using an oven or grill cook for 10/15 minutes @180c or under a medium grill turning each strip during cooking, if you use a mesh chip tray it will cook on both sides in the oven.

When they come out of the oven I sprinkle with a shake of garlic granules, a little more salt and freshly sliced red chilli! (Use salt to your own tasting)

A report released by recycling experts WRAP UK has revealed that we throw away the equivalent of 86 million chickens every year! Reacting to this shocking figure, Phil Vickery is in the kitchen showing us how to use up the contents of the fridge with some of our most wasted ingredients which include bread, potatoes and milk.

Today Phil fights food waste with crispy fried shredded chicken made from leftover cooked chicken.

1. Season the chicken pieces with salt and white pepper. Combine the cornflour and egg whites to make a batter.
2. Heat a wok over a high heat and fill it to one-third of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
3. Dip the chicken slices in the batter, then place in a spider, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using the spider or tongs and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.
4. To make the sauce, wipe out the wok and heat over a high heat. Add 1 tablespoon of the drained oil and, when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
5. Return the chicken to the wok and turn to coat in the hot sauce, then stir in the coriander and serve immediately.

Crispy Chilli Chicken