Indo-Chinese Garlic Chicken
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Ingredients
- 650 g chicken thigh fillets, diced
- 3 tbsp cornflour
- 1 egg
- 10 garlic cloves
- 15 g fresh ginger, grated
- 5 spring onions, sliced
- 2 tbsp soy sauce
- 1 tsp black pepper, coarsely ground
- 400 ml vegetable oil for frying
Method
- 1
Toss the chicken with 2 tbsp of the cornflour and the beaten egg.
- 2
Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 4-5 minutes until golden and cooked through with no pink remaining, then drain on kitchen paper.
- 3
Heat 2 tbsp of the frying oil in a wok and stir-fry the garlic and ginger over medium heat for 2 minutes until fragrant but not browned.
- 4
Stir in the soy sauce, black pepper and the remaining cornflour whisked with 2 tbsp water, and bubble for 1 minute.
- 5
Toss the fried chicken through the sauce with most of the spring onions.
- 6
Scatter with the remaining spring onions and serve with rice.
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