Crispy Chilli and Garlic Chicken

Crispy Chilli and Garlic Chicken is one of our favourite “Finger Food Friday” recipe.
Crispy Chilli and Garlic Chicken
Crispy Chilli and Garlic Chicken
I made this for the first time a few years ago and we all loved it. It was meant to be a small plate of nibbles,but I ended up making a huge bowl and we all devoured it.
I guess it is a bit like chicken nuggets for the children. And I think because of this the children are willing to try it. It is not the healthiest dish but if your aim is to get the children to try something new with a bit of chilli heat in it, then this is a good starting point. You can also make it with green beans, peppers, cauliflower  and courgette.
Like most Thai recipe it is best that you have all the ingredients prepare ready for cooking. The last stage in this recipe will only take 1-2 mins in a Wok  
You will need to make some of my garlic oil for this recipe. The garlic oil can be kept in a jar for weeks and you can use them for so many other recipe. My kitchen is never without them.  We are only using the the fried garlic for this recipe not the oil.
This recipe also makes for a great starter serve on a bed of salads.

EnjoyThank you very much for visiting and see you again soon.

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Print Recipe
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Delicious finger food recipe. Crispy chicken breast coated with garlic and chilli. Ready in less than 30 minutes.
Crispy Chilli and Garlic Chicken
Prep Time 10 mins
Cook Time 10 mins
Servings
Ingredients
  • 2 chicken breast fillets about 250g
  • 1/2 tbsp fried garlic from my garlic oil recipe
  • 1/2 tbsp chilli flakes less or more to your taste
  • 1 red chilli deseeded and finely sliced
  • 2 spring onions finely sliced
  • 1/2 tsp sea salt
  • 1 lt vegetable oil for deep frying
For the batter
  • 50 g self- raising flour
  • 50 g corn flour
  • 125 ml very cold water
Prep Time 10 mins
Cook Time 10 mins
Servings
Ingredients
  • 2 chicken breast fillets about 250g
  • 1/2 tbsp fried garlic from my garlic oil recipe
  • 1/2 tbsp chilli flakes less or more to your taste
  • 1 red chilli deseeded and finely sliced
  • 2 spring onions finely sliced
  • 1/2 tsp sea salt
  • 1 lt vegetable oil for deep frying
For the batter
  • 50 g self- raising flour
  • 50 g corn flour
  • 125 ml very cold water
Crispy Chilli and Garlic Chicken
Instructions
  1. Firstly with all Thai cooking make sure you have all your preparation ready. Chilli, spring onion and garlic oil are all ready to hand.  Thinly slice the chicken breast, You want them to be long thin strips.
  2. Heat up the oil in a large saucepan to a medium/high heat (180c) Meanwhile, make the batter by mixing self raising flour, corn flour, a pinch of salt and pepper with cold water.
  3. Toss the chicken strips in the batter. Making sure they are fully coated. Check the oil is ready. You can do this by dropping a small piece of bread in, and it should pop right up. Fry the chicken until it is golden brown this should take no more than 5 mins. You may have to do this in batches depending on the size of your pan. Remove once cooked and drain off the excess fat on kitchen roll.
  4. Once the chicken are all cooked, heat up a wok or large frying pan on a low to medium heat. Add in the garlic oil and chilli flakes. This can burn really fast, so as soon as it starts to sizzle turn down the heat. Add the cooked chicken and remaining ingredients. Toss quickly to coat the chicken then remove from the heat.
Recipe Notes
Serve in paper cones or cupcake cases as canapés, or on salad leaves as a tasty starter.
Have everything to hand when you start cooking, as the garlic can burn really fast.


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