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Ping Coombes' spiced fried chicken with mee goreng
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Makes: 4 - 6
1kg Essential British Chicken Thigh Fillets, halved
500-750ml vegetable or sunflower oil
For the marinade
150g natural yogurt
2 tbsp ground turmeric
2 tbsp curry powder
1 tbsp chilli powder
1 tsp garlic granules
1 tsp salt
1 tbsp caster sugar
½ tsp ground white pepper
1 lemon, juice
2 British Blacktail Free Range Medium Eggs
10 fresh or dried curry leaves (optional)
For the coating
100g plain flour
40g rice flour
40g cornflour
2½ tsp curry powder
2 tsp cumin seeds
1 tsp baking powder
1 tsp salt
For the mee goreng
2 tbsp ketjap manis
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp Cooks’ Ingredients Sambal Oelek
2 tbsp vegetable oil
235g pack pak choi, roughly chopped
3 cloves garlic, chopped
150g fine dried egg noodles, cooked and cooled according to packet instructions
1 red chilli, sliced
1 salad onion, sliced
2 tbsp Cooks’ Ingredients Fried Crispy Onions
1 Whisk all the ingredients for the marinade in a large mixing bowl and add the chicken thigh pieces. Make sure the thighs are well coated. Cover and leave to marinate in the fridge for at least 4 hours or overnight.
2 Remove the chicken from the fridge 20 minutes before you want to cook it. Meanwhile, mix all the ingredients for the coating in a bowl, then transfer to a baking tray.
3 Dredge the chicken pieces in the flour mixture, making sure it is evenly coated, then place on another baking tray.
4 Half-fill a deep, medium-sized saucepan with vegetable oil and heat to180ºC. Cook in batches of no more than 2-3 pieces of chicken at one time for 2-3 minutes, then turn and cook for a further 2-3 minutes, until the chicken is completely cooked through with no pink meat and any juices run clear.
5 Lift the chicken out and drain on a rack over a baking tray lined with kitchen paper. Repeat until all the chicken is cooked.
6 For the mee goreng, in a small bowl, mix together the ketjap manis, both soy sauces and sambal oelek, plus 2 tbsp water.
7 Heat the oil in a wok or large frying pan until smoking. Add the chopped pak choi and fry on a high heat for 1-2 minutes until slightly charred. Add the garlic and fry for a minute, then push the vegetables to one side of the wok and add the noodles. Spread them out in the pan and leave for 1 minute.
8 Pour in the sauce and stir until well to incorporate, cooking until there is no liquid left. Sprinkle the chillies and both onions on top of the noodles and serve with the fried chicken.
Cook’s tip
Plain flour can be replaced with gram flour for the chicken coating for a gluten-free version.
Typical values per serving:
Energy |
4,796Kj 1,147Kcal |
---|---|
Fat | 59g |
Saturated Fat | 10g |
Carbohydrate | 80g |
Sugars | 12g |
Protein | 69g |
Salt | 5.5g |
Fibre | 7.3g |
This recipe was first published in December 2020.
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