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SALT & CHILLI CHICKEN

4th August 2014

SALT & CHILLI CHICKEN with A MANGO & GINGER SALAD AND SCALLION, SOY DRESSING

 

SERVES 4

INGREDIENTS

4 Chicken fillets

2 cloves garlic

1 tsp finely chopped fresh ginger

2 egg whites

SALT & CHILLI FLOUR MIX

250g self raising flour

125g cornflour

25g chilli powder

25g cayenne pepper

12g ground cumin

12g ground coriander

12g onion salt

12g garlic salt

SALAD

Selection of mixed leaves

1 mango, cut 1cm dice

1 radish finely slice

1 red pepper finely sliced

4 tsp of pickled ginger finely sliced

2 tomatoes, deseeded and flesh sliced

Cucumber finely sliced

Zest of 1 lime

DRESSING

1 Bunch of scallions

50ml light soy sauce

1 tsp pickled ginger

2 tsp soft brown sugar

200ml rapeseed oil

1 clove garlic

 

METHOD

Cut the chicken fillets into 6 strips each.

Finely chop the garlic and fresh ginger.

Add the chicken, garlic, ginger and egg whites together and place in the fridge for 1 hour to marinate.

Combine all the salt & chilli flour ingredients together and reserve.

Add all the dressing ingredients together and liquidise until smooth.

Toss together all the salad components with a little of the dressing and arrange on 4 plates.

Toss marinated chicken through the seasoned flour and deep fry at 180ºc for approx 6mins, then place in the oven for 6-7 mins at 180ºc to ensure it is cooked through.

Arrange on top of salad and drizzle with some of the dressing.

 

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