Ingredients
Serves 2
- 8 chicken thighs, skin and bones removed and fat trimmed cut each in half
- 2 Tablespoons of soy sauce
- 2 Tablespoons of mirin
- 4 cloves of garlic sliced
- A small knop of ginger grated
- 3 tbsp corn flour
- 4 large Maris Piper potatoes , peeled and cut into chips
- 1 white onion, sliced in 2cm half moons
- I red onion , de seeded and sliced
- 1 red chilli, deseeded and finely chopped
- 2 spring onions finely chopped
- Vegetable oil for frying
- 2 Tablespoons of spice bag mix – I use Chan Chan by Kwanghi Chan
Method
- First, prepare your chicken by marinating it in for an hour in soy, mirin, ginger and garlic. In another bowl, add 2 tsp of the spice bag blend to the cornflour to season it.
- Heat the fryer to 170-180ºC for around five minutes. Take the marinated chicken from the marinade , shaking off excess liquid and pop into your seasoned flour to coat, then gently lower into the hot oil. You may need to do this in two batches.
- When golden brown and crisp, drain and remove to a wire rack over a baking sheet, lined with kitchen paper.
- For chips, it's a two-step process. Heat the oil to 170ºC. Then fry the chips for 6 minutes to cook through, shaking the basket occasionally so that the chips don't clump together.
- The lift them out of the oil in the basket. When you are ready for the chips lower the basket into the oil again and cook for a further 2 minutes. You want a crisp exterior and fluffy inside.
- Heat a wok or frying pan to a high heat and add 1/2 tbsp of vegetable oil and fry the onion and pepper until soft about 5 minutes. Remove from the heat.
- In a large mixing bowl, sprinkle 1 tbsp (or two if you like) of the spice bag blend over the chicken, chips and onion peppers, half the sliced spring onion and chilli and toss everything together to combine.
- Sprinkle the remainder of the spring onion and chilli on top. Serve with spice mayo.
