Ingredients
- 1 garlic clove, crushed
- ½ tsp dried chilli flakes
- 2 tbsps allergy free soy sauce replacer
- ½ cup plum sauce
- Up to 1kg chicken, cut into bit sized pieces
- 1 cup Orgran self-raising flour
- Salt and pepper, to taste
- Olive oil spray
Method
- Combine the garlic, chilli, soy sauce replacer and plum sauce in a bowl.
- Add the chicken pieces and stir to coat.
- Cover with cling wrap.
- Refrigerate for 1 hour, if time permits.
- Preheat oven to 200°C.
- Line with aluminium foil and spray 2 large baking trays.
- Place the flour, salt and pepper on a large plate.
- Reserving the marinade, coat the chicken pieces in flour one at a time and place them on a prepared tray.
- Seal the bag and toss to coat.
- Liberally spray the coated chicken pieces with oil.
- Bake for 8-10 minutes or until golden.
- Turn and spray with more oil.
- Bake for 5-10 minutes, swapping the trays on high and low shelves, or until golden and cooked through.
