Chinese New Year is set to be on the 10th of February. It’s due to be the Year of the Dragon, which is a particularly auspicious year, so why not celebrate with this delicious stir-fried recipe? It’s a little spicy, crispy and crunchy and pairs perfectly with boiled rice.
500g chicken breast or chicken thigh, cubed
3 tbsp cashews
2 spring onions sliced
1 teaspoon sesame seeds
Half a yellow pepper cut into strips
Half a red pepper cut into strips
4 baby corn cut into chunks
90g rice flour (You need 60g for the batter and 30g for the dredge)
30g plain flour
½ tsp chilli powder
¼ tsp baking powder
200ml Manfood Adobo wing sauce
1 tsp Manfood Buffalo sauce (or your choice of chilli sauce)
1 tbsp Sherry
1 tsp Cornflour
Oil for frying
Start by marinading your chicken with a few tablespoons of our Adobo sauce. Leave in the fridge covered for an hour.
In a bowl mix together 30g rice flour, chilli powder, baking powder, salt and pepper, then add your chicken, making sure each piece is coated. Set aside while you make your batter.
In another bowl, mix together 30g plain flour and the 60g rice flour with ice-cold water. Add a little water at a time, whisking till you get the consistency of natural yoghurt. Pop this into the fridge to stay cold, while you pour oil into a wok or pan to heat up.
At this point, you can prepare your stir fry sauce – simply mix together the wing sauce, buffalo sauce, sugar, cornflour and sherry, then set aside.
You’re going to do a double fry of the chicken, as this gives the crispiest chicken. Heat your oil up to between 150 and 165 degrees C. If you don’t have a thermometer, use a wooden skewer inserted into the oil – when you see a slow steady stream of bubbles, it’s ready to use.
Take your chicken, shake off any excess dredge, then dip into the batter, shake off, and place in the hot oil. Don’t crowd your pan and do this in batches, as the cold chicken will make the oil temp drop.
Leave the chicken pieces for a minute to allow the batter to set, then turn the pieces over. You want the battered chicken to be a pale golden yellow. Fish these out and place them on kitchen paper to cool. Repeat with the rest of the chicken.
While the chicken is cooling, start to stir fry the veg in a tablespoon of oil. In the meantime, reheat the oil you fried the chicken in. You want to reach a temperature of 185C.
Carefully add all the chicken to the pan, as you’re only going to fry until the chicken turns golden brown. While it is frying, add the sauce to the other pan and stir to allow it to thicken. Once the chicken has reached the golden brown colour, immediately remove it from the oil and toss it through the sauce.
Finish the dish with chopped spring onions and sesame seeds.