Chilli and Garlic Chicken Nibbles
Ingredients
- 700 grams chicken nibbles
- 1 large egg, size 7
- 11/2 teaspoons each salt and garlic powder
- 1/2 teaspoon chilli powder
- 1/4 teaspoon each chilli flakes, white pepper and Chinese five-spice
- 1 tablespoon soy sauce
- 1 teaspoon chilli crisp oil, plus extra to serve
- 1 tablespoon Shaoxing cooking wine
- 11/2 tablespoons cornflour
- 1/4 cup plain flour
- vegetable oil for frying
- toasted sesame seeds, to serve
Instructions
- 1
Pat the chicken nibbles dry and place in a large bowl along with all the remaining ingredients apart from the vegetable oil, sesame seeds and 1 tablespoon of the flour. Mix until well combined. Cover and marinate in the fridge for 3-4 hours.
- 2
Once marinated, add the remaining 1 tablespoon of flour and mix to combine.
- 3
Bring a medium pot of oil to 180°C and top a baking tray with a cooling rack and paper towels. Cook a batch of nibbles for 6 minutes, or until golden brown. They do not need to be completely cooked through at this point. Remove from the oil using a slotted spoon and place on the prepared wire rack. While this batch rests, cook the next one.
- 4
Place the fried chicken back into the oil in batches and cook for a further 3-4 minutes, or until golden brown and cooked through. Drain again on paper towels. Top with sesame seeds while hot and serve with extra chilli crisp oil on the side.
