Serves 2
Ingredients
Crispy Chicken
- 1 large chicken breast, cut into strips
- Marinade
- 1 cup buttermilk
- 1 Tablespoon sesame oil
- 1 Tablespoon dark soy sauce
- 1 Tablespoon sriracha
- Chicken coating
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons baking powder
- 3 Tablespoons corn starch
Spice Bag seasoning*
- 1/2 Tablespoon fine salt (less if you prefer)
- 2 teaspoons Chinese Five Spice powder
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
Stir-fried vegetables
- 1 Tablespoon sesame oil
- 1 red pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, sliced
- 2 small red Birdseye chilis, sliced
- 2 small green Birdseye chilis, sliced
- 2 green onions, sliced
Additional
- 750g bag Frozen potato fried, to preference
Method
Spice Mix
- In a bowl combine all the Spice Mix ingredients and whisk together until combined. Transfer to an airtight storage jar or container until needed
Crispy Chicken
- In a small bowl combine the buttermilk, sesame oil, dark soy sauce, sriracha and whisk to combine. Add in the sliced chicken, ensuring all the pieces are coating in the marinade. Allow to marinade for at least 3 hours, or preferable overnight, in your refrigerator
- Once you want to make your spice bag, start cooking the potato fries in accordance with the manufacturer’s instructions
- While the potato fries are cooking, combine the chicken coating ingredients of all-purpose flour, baking powder, corn starch in a bowl and whisk to combine
- In a high-sided skillet heat about 1-1 ½ inches of canola oil until hot, 350°F
- While the oil is heating, remove all the chicken strips from the marinade, allowing excess the drip off, then dredge piece by piece in the flour coating. Repeat by dipping the pieces in the marinade and then in the flour coating again until all the pieces are double-coated
- Shallow fry the chicken (two batches may be needed) in the hot oil skillet until golden brown and crispy. Drain and remove to a wire rack set over some paper towel while you make the stir-fried vegetables
Stir fried vegetables
- Heat a wok or frying pan to a high heat and add sesame oil. When the oil is hot, add in the sliced peppers and onions and stir to keep them moving. You want them to soften but not to color too much
- After a couple of minutes add in the sliced garlic and continue to fry until slightly brown. Finally add in the sliced Birdseye chilis and green onions just before you finish frying, giving all the vegetables a final stir. Remove from heat
To assemble
- In a large bowl combine the cooked fries, crispy chicken and stir-fried vegetables. Sprinkle over 2-3 Tablespoons of the Spice Bag seasoning (to personal taste) and toss everything together to combine and coat in the seasoning
- For traditional serving, transfer to a paper bag and serve along with curry sauce
Curry sauce*
- 2 Tablespoons, butter
- 2 Tablespoons All-purpose flour
- 1 Tablespoon curry powder
- 1 ½ cups chicken stock
- 1 Tablespoon honey
- 1 teaspoon regular soy sauce
- Salt & Pepper to taste
- Put butter in a small pot over medium heat, and when melted add the flour and curry powder – stir well about a minute, to cook off the flour
- Whilst whisking, slowly add the chicken broth, about a half cup at a time until it’s the thickness you want, then add the honey, soy and salt & pepper to taste
- Simmer for 2-3 minutes, then remove from heat and serve
*This recipe makes more Spice Bag seasoning and Curry Sauce than needed. The surplus Spice Bag seasoning can be stored in an airtight jar or container at room temperature for up to 2 years. Any remaining curry sauce can be transferred to an airtight container and stored in the refrigerator for up to 3 days. To serve again, remove from refrigerator and gently reheat in a pan to serve
Crumbs In My Beard 