Recipe Inspiration

Ingredients...

30 chicken thighs, skin removed

50g Essential Cuisine Asian Aromatic Base

First Coating

150g plain flour

50g cornflour

Batter

375g self raising flour

25g cornflour

10g salt

300ml chilled water

100g coriander

Method...

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

Chefs Tip

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.