CRISPY FRIED CHICKEN IN A STICKY SAUCE
What is easier than making your own tasty favourite take away dish at home… you’ll be surprised how easy it is.
- Seasoned flour:
- ⅓ cup cake flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 2 teaspoons paprika
- 1 tablespoon sesame seed
- Chicken:
- 4 chicken breast fillets, cut into cubes
- 2 eggs
- ⅓ cup Maizena
- oil for frying
- Sauce:
- 2 tablespoons oil
- 3 cloves of garlic, crushed
- 2 tablespoons rice wine vinegar or vodka
- ¼ cup honey
- ¼ cup sweet chili sauce
- 6 tablespoons tomato sauce
- 2 tablespoons brown sugar
- ¼ cup soya sauce
- Vegetables:
- 3 baby marrows, sliced
- 100 g sugars snap peas, chopped
Mix all ingredients for the seasoned flour and put in a shallow dish.
Beat the eggs and keep in a shallow dish.
Place Maizena in a separate shallow dish.
Dip the chicken in egg, coat with Maizena, dip again in egg, then coat with the seasoned flour.
Fry the chicken in warm oil in a wok until crisp but still juicy and soft inside. Remove from wok. Place on a kitchen towel.
Fry the vegetables 2–3 minutes and keep aside.
Wipe the wok clean and add all ingredients for the sauce to the wok, boil for 2–3 minutes.
Return the chicken and vegetables to the wok and mix through with sauce.
Serve with noodles or rice.
Recipe: Amanda Conradie
Photo: Elize de Kock
