Quick & Easy

Salt & five-spice crisp chicken

SALT & FIVE-SPICE CRISP CHICKEN
4
20M

Ingredients

Method

1.Heat oil in a large frying pan or wok over medium-high heat.
2.Cut chicken into 2cm slices. Combine flour, spices and salt in a large bowl; add chicken, toss to coat.
3. Shallow-fry chicken, in three batches, for 2 minutes each side or until browned lightly and cooked through. Drain on paper towel.
4.Meanwhile, combine mirin and oil in a small bowl, then add chilli, green onion, bean sprouts and ginger; toss gently to combine.
5.Serve chicken with bean sprout mixture, aïoli and lime wedges.

For shallow-frying, add enough oil to come halfway up the side of the food to be fried. Aioli is garlic mayonnaise, available from the condiment aisle in most super markets.

Note

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