A chicken nugget is a fine thing badly made by other people. Cut your own strips from thigh, coat them in cornflour and sesame, fry them twice, and you have the same idea without the apology.
Honey goes on at the table. Drizzle it in the kitchen and it will have softened the coating by the time it sits down.
30 mins. Serves 4.
Ingredients
- 600g Chicken thigh, cut into rough finger-sized strips
- 1 tbsp Shaoxing wine
- 1 tsp Chinese five spice
- 1 tsp Salt
- 1 Egg white
- 4 tbsp Cornflour
- 2 tbsp Sesame seeds, white and black
- Neutral oil, for frying
- 300g Jasmine rice, steamed
- 3 dessertspoons Plateit Hot Honey Drizzle
- 3 Spring onions, sliced on an angle
Method
- Chicken with the wine, five spice, salt and egg white. Work it in with your hands and leave it ten minutes.
- Cornflour and sesame seeds mixed. Chicken through it, pressing so it grips. Let it sit two minutes until the coating goes claggy. That is what makes it craggy rather than smooth.
- Oil to 170C. Fry in batches, 3 mins, until pale gold and cooked. Onto a rack.
- Oil up to 195C. Everything back in for 45 seconds. This is the fry that makes it crisp.
- Rice into bowls, chicken piled on.
- Plateit Hot Honey Drizzle over the chicken at the table. Spring onion over.
Do this: Thigh, never breast. Breast goes dry in the second fry and you will blame the recipe.
