Chinese fried chicken

Serves 6

By Lindsey Sherrard

Ingredients

8-10 Skinless, boneless chicken thighs or 600g / 1lb 6oz chicken breasts,cut into 2.5cm / 1inch cubes

2.5cm / 1inch piece fresh ginger, finely grated

3 tablespoons Mirin (rice wine, similar to sake)

3 tablespoons dark soy sauce

125g  /  4oz cornflour

¼ teaspoon coarse rock salt

Vegetable oil, for deep frying

Cucumber strips, to garnish

 Method

1. Place the chicken in a large flat dish and prick all over with a skewer or fork

2. Squeeze the fresh ginger over a bowl until you get about 2 teaspoons juice (grate more ginger if you don’t get enough) Add the Mirin and soy sauce and mix well.

3. Pour over the chicken and stir to coat. Cover with cling film and marinate in the fridge for 20 minutes

4. In a separate dish mix the cornflour and salt.

5. Remove the chicken from the fridge and roll each piece of chicken in the mixture until lightly coated

6. Heat about 5cm / 2inch oil in a deep pan over a medium heat until it bubbles gently when a cube of bread is dropped in. Do NOT allow to overheat or smoke. Add a few pieces of chicken at a time and cook for approx 4 minutes, turning regularly, until crisp and golden brown all over

7. Drain on kitchen paper & garnish with cucumber & serve hot

Serve with…..

Boiled or steamed jasmine rice.