4 Comments

“Chinese” Chicken Two Ways

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!

Ingredients:

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

Method:

  1. Wash the diced chicken and dry thoroughly on kitchen paper.
  2. Break the eggs into one bowl, and mix all the other ingredients in another bowl.
  3. Preheat your deep fat fryer to 180°C.
  4. Coat all the chicken in the flour mix and put back on the plate.
  5. Dip half of the chicken in the eggs, and the coat with the flour again.
  6. 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.
  7. Meanwhile, mix the remaining egg and flour together until you have a fairly thick batter (about double cream consistency).
  8. 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.
  9. I served mine with rice and sweet and sour sauce.

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4 comments on ““Chinese” Chicken Two Ways

  1. I think the full batter ones look more interesting for sweet and sour

  2. They look full on proper professional!

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