This is what I call a beer snack, something that is a bit salty and spicy to make that cold beer test even better (please drink responsibly). I made this for the first time a few year and we all loved it. It was meant to be a small plate of nibbles,but I ended up making a huge bowl of this and we all devoured it.
I hope you’ll fall in love with this salty, garlicky chilli chicken just like we did.
To serve 4 as starter
You will need:
2, chicken breast fillets (about 250g), sliced into thin (really thin) strips
1/2tbsp, garlic from my garlic oil recipe
1/2tbsp, chilli flakes
1, red chilli, deseeded and finely chopped
2, spring onions, finely sliced
1/4tbsp, sea salt
For the batter:
50g, self raising flour
50g, corn flour
125ml, cold water
3/4 litre, vegetable oil for deep frying
Heat up the oil in a large saucepan to a medium/high heat.
Meanwhile, make the batter by mixing self raising flour, corn flour, a pinch of salt and pepper with cold water.
Toss the chicken strips in the batter. Make 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. 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.
Now heat up a wok. 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.
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.
This dish is also great with deep fried courgettes.
Note: English is not my first language. Please excuse any spelling or grammatical errors.
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