Crispy Asian Fried Chicken (Gluten Free)





Ingredients

500g chicken breast or thighs (diced)
1/4 cup tamari or gluten free soy sauce
2 garlic cloves (crushed) or 1 heaped teaspoon of crushed garlic
1 teaspoon crushed ginger or freshly grated ginger
1 lime (zest and juice)
1/2 teaspoon chilli flakes
Sprinkle of white pepper
2 tablespoons rice wine vinegar
1/2 cup + 1/2 cup of gluten free flour
Oil for frying

Garnish
Toasted peanuts
Corriander
Spring onion
Burnt Lime Mayo


Method

1. Place diced chicken in a large bowl. Add soy sauce, garlic, ginger, lime zest and juice, chilli, pepper and rice wine vinegar to the bowl. Mix until combined.

2. Sprinkle just enough gluten free flour until the mixture goes sticky (around 1/4 to 1/2 cup). Mix together so sticky flour mixture coats the chicken pieces.

3. Place in the fridge to rest for 30mins.

4. Take the chicken out of the fridge and add the remaining flour (about 1/2 cup). Mix around until all chicken pieces are coated, each piece should have a flour coating.

3.  Heat about 250ml of oil in a frying pan (so the oil is about halfway up the chicken pieces).

4. Once the oil is hot (add a piece of chicken to the oil and once it starts 'fizzing' the oil is hot enough) carefully add the chicken to the oil, fill the pan. Turn over frequently, remove once golden brown on both sides and chicken is cooked (about 5-8mins each side - turning frequently).

5. Serve with toasted peanuts (add peanuts to dry hot pan and toast until brown), coriander, spring onions and burnt lime mayo. Great served as is or in a wrap, bao bun or burger.

Enjoy x

Comments

Post a Comment

Popular posts from this blog

Frozen Bounty Bars

Image
These frozen coconut & chocolate bounty bars are amazing! If you are craving a chocolate bar but don't want the guilt then these bounty bars are by far your best answer! The recipe only has a few ingredients and is also really easy - you just have to wait a few hours for the coconut mix to freeze, but trust me its worth it!  Ingredients Bars 1 cup unsweetened shredded coconut ⅓ cup coconut cream ½ teaspoon of vanilla essence Chocolate Coating  4 tablespoons coconut oil 2 tablespoons cacao powder ½ teaspoon of vanilla essence Method  1. In a bowl mix the shredded coconut with the coconut cream and the vanilla extract, blend well with a spatula or a spoon.  2. Place the shredded coconut mixture on a small tray/dish lined with baking paper.  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary). 4. Place in the freezer for 2 hours, until frozen solid. 5. Remove from the freezer and cut into
Read more

Massaman Fish Curry

Image
I found this single-serve Fish Curry recipe on the I Quit Sugar blog and knew i had to make it! It is filled with lots of fresh veggies and only takes 30 minutes to cook, which makes this dish the perfect mid-week recipe.  I've just used the veggies i had in my fridge, you can add in any veggies you like.  Note: if using store brought massaman curry paste (or any curry paste for that matter) make sure you read the list of ingredients because they can be full of oil and sugar.  If the first ingredient is oil, then don't buy it, the first ingredient should be a flavour like onion, chilli or lemongrass. Also try to avoid pastes that use palm oil.  Ingredients 1 tablespoon peanut oil 1/4 onion (thinly sliced) 1/2  capsicum/pepper (thinly sliced) 1/2 carrot (thinly sliced - lengthwise) 1 tin (165ml) coconut milk 2 tablespoons massaman curry paste The juice from 1/2 a lime 2-3 drops fish sauce 150 g white-fleshed fish fillet, 1 cup of frozen peas  1 t
Read more

Finnish Scones

Image
These healthy scones are a great snack or can also be used as toast (cut in half and pop into the toaster or toast in the oven) or as bread for sandwiches etc. Ingredients 1 1/2 cups of wholemeal spelt flour 1 1/2 teaspoons of baking powder A pinch of salt 1 tablespoon of olive oil 150ml of water Method 1. Preheat the oven to 220 ℃ and line a tray with baking paper. 2. Combine the flour, baking powder and salt in a bowl. 3. Add the oil to the mixture and pour in the water (half of it at a time to check the consistency - if becomes to wet add more flour). Mix with a wooden spoon. 4. Lightly flour baking tray and hands. Divide the dough into two pieces and place on the baking tray. 5. Pat each piece into about 1cm thick discs. Using a knife cute each disc into 4 scones. 6. Place in the oven and bake for 15 minutes. 7. Serve hot with organic butter or use as bread for toast/sandwiches. Enjoy x
Read more