Ingredients
- 1 tbsp allergy free soy sauce replacer
- 1 tbsp rice vinegar or white vinegar
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp fresh ginger, finely grated
- 500g chicken thigh or breast fillets, cut into 3cm pieces
- 1 cup olive oil
- 1 cup potato starch
- 2 tbsps Orgran all purpose flour
Method
- Combine the soy sauce replacer, vinegar, sugar, salt and ginger in a large bowl.
- Add the chicken and toss to coat.
- Cover with cling wrap and refrigerate for 1 hour to marinate.
- Drain the chicken from the marinade.
- Add the oil to a wok.
- Heat over a medium-high heat.
- Place the potato starch and flour on a plate.
- Add one-third of the chicken and toss to coat.
- Shake off any excess.
- Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs or a slotted spoon to transfer the chicken to a plate lined with paper towel.
- Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches.
- Serve with salad, shallots, chilli, lemon and/or rice.
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