This is a not something you would think of making at home but if you’ve ever had this at the Chinese then you know the you always want more. Garlicky, spicy, crunchy and salty make this a happy dish for your Friday night in. You can use chicken thighs or breast but the thighs are more succulent.
I really like to add some smoked salt to this dish and it is a lot easier to make than you think. Simply hunt for a smoked bulb of garlic in a good quality supermarket. Place the garlic bulb in a jar and cover with salt. Leave for one to two weeks and then remove the garlic. You now have smoked salt.
Serves: 3-4 with other dishes
Time: 30 minutes
1 bulb of garlic
1 teaspoon of smoked salt or normal rock salt
400g of chicken thighs (deboned) or breast
5 heaped tablespoons of corn flour
- Begin by dicing the chicken thighs into pieces no bigger than 4cm x4cm.
- Peel the garlic cloves and slice into thin pieces. Chop your chilli’s (wash your hands before you touch your eyes!).
- Toss the chicken in the corn flour ensuring all the chicken is coated.
- Now to shallow fry the chicken: Heat 3 cm of vegetable oil in a large saucepan. Heating until you reach 190 degrees Celsius or until a breadcrumb sizzles and browns when dropped in the oil.
- Add chicken in at least two batches cooking the first batch for 7-9 minutes or until golden brown. Taking note of how long it takes the chicken to be golden brown. Remove from the pan and keep warm in the oven.
- Next add the second batch, but, half way though the cooking time for the chicken previously to become golden brown, add the chilli and garlic. Once the chicken and the garlic has become golden brown remove from the pan.
- Add the chicken to a large bowl and toss with a teaspoon of the smoked salt.
- Serve and garnish with fragrant coriander.