Tue, 14 March 2023
2 servings
Easy Recipe – using bought chips/fries and bought battered/breaded chicken
Ingredients:
Chicken
· 300g of battered/breaded chicken pieces (cooked per packaging instructions)
Chips
· 200g fries/chips (cooked per packaging instructions)
Vegetables
· 1 onion sliced
· 1 pepper sliced
· 1 tbsp of fresh ginger finely minced
· 1 heaped tsp of garlic finely minced
· 1 fresh chilli finely sliced (could be red or green and as much or as little as you want)
· Spring onion for garnishing
Salt and Chilli spice mix
· 1 tsp of five spice
· 1/2 tbsp salt
· 1⁄2 tsp white pepper
· 1⁄2 tbsp sugar
· 1⁄2 tsp of dried red chilli flakes
RECIPE TO MAKE HOMEMADE CHICKEN PIECES AND CHIPS
Ingredients:
Chicken Marinade
· 2 chicken breasts finely sliced 1 tsp cornflour
· Pinch of Salt and white pepper 1 tbsp soy sauce
· 1 tsp sesame oil
Chicken Batter coating
· 2 eggs beaten (keep separate) 8 tbsp plain flour
· 8 tbsp cornflour
· Pinch of salt and white pepper
Triple cooked chips – boiled, deep fried, roasted in oven
· 3 large potatoes- peeled and cut into thick strips – your desired chip size- and soak them in cold water and rinse the starch water away
· ½ tsp baking soda
· ½ tsp salt
· Cold water
· Veg oil/rapeseed oil
· Sea salt to season
Easy recipe:
1. Heat the chicken pieces and chips as per packaging instructions (oven/deep fry/airfry).
2. In a wok or large frying pan add a little bit of veg oil, add in the onions first and cook for a couple of minutes then add peppers. Then add in the garlic and ginger and then chilli. Cook for a couple of minutes till the ginger and garlic become aromatic and fragrant.
3. Add in half of the salt and chilli mix and mix through the vegetables, then quickly add in the chicken pieces and then the chip and toss everything together so it is coated in the salt and chilli mix. Taste and add the rest of the salt and chilli mix.
RECIPE TO MAKE HOMEMADE CHICKEN PIECES AND CHIPS
(this will add 60 minutes to the cooking time)
1. Preheat oven 180C
2. Put the potato strips into a pot of cold water with the salt and baking soda and bring to the boil, parboil for 10 minutes.
3. Then place these on a grill rack and on the grill tray – to cool- about 30 min.
4. Then pour veg oil or rapeseed oil and heat to 180C (use the end of your wooden spoon to test the oil, it is ready when bubbles are fizzing around the wooden spoon handle when you place it in). Fry until golden. Then put them back on the grill tray and a lot to cool for 15 mins.
5. Then put into the oven for 10-15 min to crisp up (this can be done in the air fryer as well). Hold off on crisping them up in the oven until STEP 7, when you are putting the chicken in to crisp up as well.
6. Marinate the chicken strips in advance, this can be done 10 min prior and up to the day before.
7. Then put the chicken strips into the beaten egg, then put into the flour mixture. Put about 1 cm of oil in the bottom of a heavy bottomed pot and put-on high heat. Test by dropping a little bit of the batter in to test the heat of the oil, it needs to be sizzling straight away. When frying the strips, try to shake off any excess flour. Fry these off in batches, don’t over crowd the pot, they will literally take about 1-2 min to cook on each side. DO NOT OVER COOK! Then put onto a grill tray and transfer to a 180C preheated oven so they stay crisp.
8. Tip out the hot oil into a bowl (wait till it is cold and filter the floaty bits with a piece of kitchen roll and reuse another time).
9. In a wok or large frying pan add a little bit of veg oil, add in the onions first and cook for a couple of minutes then add peppers. Then add in the garlic and ginger and then chilli. Cook for a couple of minutes till the ginger and garlic become aromatic and fragrant.
10. Add in half of the salt and chilli mix and mix through the vegetables, then quickly add in the chicken pieces and chips and toss everything together so it is coated in the salt and chilli mix. Taste and add the rest of the salt and chilli mix.
