Ingredients
Serves 2
- 2 v lg rooster potatoes, peeled and diced into 2cm pieces.
- 2 chicken breasts,diced into 1cm pieces
- 1 tbs flour
- 2tsps spice bag mix,
- 3 tbs sunflower oil
- 1 red pepper, thinly sliced
- 1 onion, peeled and thinly sliced
- 1 red chilli, deseeded and thinly sliced
- 2 spring onions, sliced
- 2 cloves of garlic, peeled and thinly sliced.
- Salt
For the Yum Yum sauce
- 1/3 bottle of golden syrup
- 1 tsp Gochujang paste
- 1 clove of garlic, peeled and crushed
- 1 tsp malt vinegar
Method
- Put the potatoes into a pot of boiling salted water and leave for 10 minutes to par boil, then strain and allow to cool.
- In a bowl mix the chicken with the flour and half the spicebag mix. Shake off excess flour.
- Heat the oil in a wok and add the chicken, cook for 5 minutes until brown and crisp. Remove the chicken from the wok and set aside, add a little more oil, allow to heat then add the potatoes and cook until they go brown and crispy.
- Add the vegetables and garlic followed a little later by the chicken and remaining spice.
- Cook for 5 more minutes until the vegetables are cooked but not browned, season to taste then serve.
For the Yum Yum sauce
- To make the yum yum sauce just warm the ingredients together and put in a bowl for serving.
