30 chicken thighs, skin removed
50g Essential Cuisine Asian Aromatic Base
150g plain flour
50g cornflour
375g self raising flour
25g cornflour
10g salt
300ml chilled water
100g coriander
1. Pre heat fryer to 160°C
2. In a suitable bowl mix the chicken thighs and Essential Cuisine Asian Aromatic Base, cover and chill in the refrigerator for at least 30 minutes
3. Mix the flour and cornflour together to make the first coating, dust the chicken shaking off the excess. This coating will enable the batter to stick to the chicken
4. To make the batter, mix the dry ingredients together and blend together with the water or until a texture of double cream is achieved
5. Dip the chicken in the batter and allow any excess to drip off over the bowl before carefully placing in the hot oil. Fry for 8-10 minutes, ensure the chicken is cooked, the batter should be a light in colour, drain on kitchen paper
6. Turn the fryer up to 190°C and fry the chicken again for a further 2 minutes or golden in colour and crisp. Check chicken is thoroughly cooked through and heated to the required temperature
7. Garnish with coriander
For a healthier version simply stir fry strips of chicken breast with some finely sliced spring onions and grated fresh ginger, serve with steamed rice.