Crispy Fried Chicken
Here's a quick recipe for home made gluten free fried chicken. It's really good.
This recipe serves 2, but can be easily doubled (or tripled).
My recipe is inspired by Japanese cuisine, so I love to serve this with sushi rice and fresh sliced vegetables. Anyway, this recipe doesn't have much of a back story other than I like fried chicken. Here are some pictures of the cooking process. Recipe is only a few scrolls away.
As with most of my cooking, I'm pretty freehanded with the ingredients so if you want to chuck some more/or less spices in then do as you will. The only thing I would suggest keeping in is the paprika as it's has a great smoked taste.
Cooking time 25 mins. Serves 2.
200-250 grams of chicken
For the coating
2/3 cup cornflour
3 Tbsp paprika
2 Tbsp garlic powder/granules
1 Tbsp salt
1 Tbsp five spice
1 tsp of ground ginger
1 tsp of ground pepper
1/2 tsp chilli powder
1 tsp of sesame seeds (for garnish)
For the sauce
3 Tbsp mayo
1 Tbsp of hoisin sauce
Cut your chicken into thin strips and season with a pinch of salt.
On a plate, mix the cornflour, paprika, garlic powder salt, five spice, ground ginger, ground pepper, and chilli powder.
Beat the egg until yolk and whites are well mixed.
Heat a pan with about a centimetre of your choice of frying oil (I use canola).
Once the oil is hot, dip the chicken fillets in the egg, and then into the coating mix, and place gently into the oil. Don't over fill the pan with chicken, give them room to fry.
Fry for about 3 minutes each side or until cooked and then transfer to a kitchen towel (if you have more to cook, transfer to an oven tray and put in the oven to keep warm).
To make the hoisin mayo, add the hoisin and mayonnaise to a bowl, add a splash of cold water, and a pinch of salt and pepper and mix until combined.
Serve hoisin mayo over the chicken, and sprinkle with sesame seeds. Enjoy.