I cannot express emphatically enough how much I love this dish. Crispy chicken pieces with stir fried vegetables and a simply speedy chilli chicken glaze. It's not very complicated and doesn't require much skill to prepare and is so much better than a takeaway. I suggest serving with noodle, chips or even potato wedges since the ovens on anyways.
Yields2 Servings
Marinade
150mlButtermilk
2tbspHot sauce
2Cloves garlic, peeled and minced
400gSkinless, boneless chicken thighs or equivalent of chicken breast
Coating and stir fried Vegetables
125gPlain flour
1pinchSea salt & black pepper
1Red pepper, cut into strips
1Yellow pepper, cut into strips
2Red onions, peeled and cut into strips
Vegetable oil for frying
1tspMaldon Sea salt flakes
300gStraight to wok noodles
1tspCourse black pepper / szechaun peppercorns
Quick Chilli Glaze
1 - 2 chilli, depending on how hot you like it, remove seeds to make it milder
2tbspRunny Honey
1
Place all the ingredients for the marinade into a food bag, seal and squelch. Sit the bag in the fridge for an hour, if pushed for time 30 minutes will do.
2
Prepare the chicken coating by mixing the flour, salt and pepper into a bowl. Take the chicken out of the fridge, waggle the chicken a little to remove excess marinade before dipping into the flour and coating well, set on a plate and repeat the process until all chicken is coated.
3
Heat the oil in a frying pan, I didn't give quantities as this isn't useful it will depend on your pan you want it to approximately 1 cm in depth. Allow the oil to get hot enough that when you add the first piece of chicken it immediately sizzles. Carefully, using tongs add the chicken pieces one at a time to the hot oil. You will need to cook the chicken in two or even 3 batches. Cook the chicken until browned then turn over and allow the chicken to brown on the other side. Then transfer to a tray lined with kitchen paper. The larger pieces may not be cooked fully through so when all the chicken is done remove the kitchen paper and place in a 200°C/ 180°C fan oven for 10 minutes whilst you stir fry the veg and make the chilli glaze.
4
Slice your chilli, and remove the seeds if you don't like your food spicy and add to a small pan along with the honey. Place the pan over a low heat and let it cook until it foams up as soon as it does switch off the heat and set aside to let the chilli infuse with the honey.
5
Using a wok or a non stick pan heat a little more oil and stir fry the peppers and onions for 3 - 4 minutes until just tender. Add the straight to wok noodles to the pan, tossing occasionally to make sure the noodles heat evenly. You may need to add a tablespoon or two of water to the pan to prevent the noodles sticking to the pan.
6
Retrieve the chicken from the oven add to the pan with the stir fried vegetables and noodles. Add the salt and pepper. Toss together. Drizzle with the chilli glaze and serve straight away.
400gSkinless, boneless chicken thighs or equivalent of chicken breast
Coating and stir fried Vegetables
125gPlain flour
1pinchSea salt & black pepper
1Red pepper, cut into strips
1Yellow pepper, cut into strips
2Red onions, peeled and cut into strips
Vegetable oil for frying
1tspMaldon Sea salt flakes
300gStraight to wok noodles
1tspCourse black pepper / szechaun peppercorns
Quick Chilli Glaze
1 - 2 chilli, depending on how hot you like it, remove seeds to make it milder
2tbspRunny Honey
Directions
1
Place all the ingredients for the marinade into a food bag, seal and squelch. Sit the bag in the fridge for an hour, if pushed for time 30 minutes will do.
2
Prepare the chicken coating by mixing the flour, salt and pepper into a bowl. Take the chicken out of the fridge, waggle the chicken a little to remove excess marinade before dipping into the flour and coating well, set on a plate and repeat the process until all chicken is coated.
3
Heat the oil in a frying pan, I didn't give quantities as this isn't useful it will depend on your pan you want it to approximately 1 cm in depth. Allow the oil to get hot enough that when you add the first piece of chicken it immediately sizzles. Carefully, using tongs add the chicken pieces one at a time to the hot oil. You will need to cook the chicken in two or even 3 batches. Cook the chicken until browned then turn over and allow the chicken to brown on the other side. Then transfer to a tray lined with kitchen paper. The larger pieces may not be cooked fully through so when all the chicken is done remove the kitchen paper and place in a 200°C/ 180°C fan oven for 10 minutes whilst you stir fry the veg and make the chilli glaze.
4
Slice your chilli, and remove the seeds if you don't like your food spicy and add to a small pan along with the honey. Place the pan over a low heat and let it cook until it foams up as soon as it does switch off the heat and set aside to let the chilli infuse with the honey.
5
Using a wok or a non stick pan heat a little more oil and stir fry the peppers and onions for 3 - 4 minutes until just tender. Add the straight to wok noodles to the pan, tossing occasionally to make sure the noodles heat evenly. You may need to add a tablespoon or two of water to the pan to prevent the noodles sticking to the pan.
6
Retrieve the chicken from the oven add to the pan with the stir fried vegetables and noodles. Add the salt and pepper. Toss together. Drizzle with the chilli glaze and serve straight away.
AuthordanieldiverCategoryEveryday Easy