At the weekend I defrost some diced chicken breast, and having a packet of sweet & sour sauce in the cupboard I decided to try my hand at making Chinese takeaway style battered chicken. I found a few recipes, some just floured, and some properly battered. Some with plain flour, some with cornflour. I couldn’t decided to come up with my own recipe, using both flour and cornflour, and make two batches, one floured, the other properly batter. It wasn’t too much extra effort as I just mixed together the eggs and flour I used for the first batch to make the batter for the second. To make the chicken a bit more Chinesey I added a few spices. Below is the recipe and results!
This recipe serves 2. Both versions ended up being really tasty, I’m not sure which one I’ll cook next time!
Chicken – 300g of diced chicken or 2 large chicken breasts cut into chunks
Large eggs – 2
Plain Flour – 2 tablespoons
Cornflour – 2 tablespoons
Ground mixed spice – 1 teaspoon
Ground ginger – 1 teaspoon
Celery salt – 1/2 teaspoon
Cayenne pepper – 1/2 teaspoon
Equipment: 2 plates, paper kitchen towel, 2 large bowls, tongs, deep fat fryer
- Wash the diced chicken and dry thoroughly on kitchen paper.
- Break the eggs into one bowl, and mix all the other ingredients in another bowl.
- Preheat your deep fat fryer to 180°C.
- Coat all the chicken in the flour mix and put back on the plate.
- Dip half of the chicken in the eggs, and the coat with the flour again.
- Add to the deep fat fryer with the basket lowered, cook for about 6-8 minutes, depending on how large your chunks are. Remove the thickest piece and cut open to check. Put on a warmed plate with kitchen paper to drain. Put in a warm place while you cooke the next batch.
- Meanwhile, mix the remaining egg and flour together until you have a fairly thick batter (about double cream consistency).
- Add to the deep fat fryer with the basket lowered, cook for about 8-10 minutes, depending on how large your chunks are. Remove the thickest piece and cut open to check. Put on a warmed plate with kitchen paper to drain.
- I served mine with rice and sweet and sour sauce.