Yesterday I watched 5 episodes of “Chinese Food in Minutes”. I became mesmerised with Ching-He Huang and her ability to cook delicious looking food in such a short space of time. I often forget how quickly Chinese food can be prepared.
I had decided. I was going to attempt her Sweet Chilli Chicken. It would be the first time I deep fry in my wok. I was scared. Her recipe gave a good tip of testing the heat of the oil by dropping a cube of bread and seeing if it browned in 15 mins. Test complete. I cooked.
Chopped my chicken (slightly harder to achieve without a cleaver but I’m working on getting one) and washed thoroughly with lemon. Dried off the chicken pieces, (thighs) added pinch of salt and black pepper. Separately made mixture of 4 tbsp cornflour with two egg whites. Made that into a paste and coated the chicken with the mixture. It’s at this point I realised I should have skinned the chicken pieces as I didn’t want deep fried chicken skin – so I quickly redeemed my mistake by cutting the majority of the skin off the thighs.
Next step was dropping the batch of chicken (carefully) into the hot oil. I have to say that this was by far my most enjoyable way of deep frying. I had never used a wok to deep fry before and the experience was pleasurable! It’s easy, it’s safer, you can see the food browning easier. It’s all good!
Once the chicken was thoroughly cooked (about 5 mins) I set aside on kitchen paper to drain and made my sweet chili sauce.
Sweet chili sauce
2cm of chopped ginger
2 garlic cloves chopped
one red chili chopped
Fry all of the above on no higher than a medium heat (will bubble furiously otherwise) and add juice of 1 lime and dash of soy sauce. Pan fry for about a minute and then once you’ve transferred chicken to another dish, pour over your sauce. Serve. Delicious!