These are a naughty treat! The batter keeps the chicken so succulent, and has a delicate touch of Thai spices – which means you can serve these to guests without feeling guilty about serving chicken nuggets! They go so well with any of my Thai dishes, especially my Sweet & Sour Prawn Broth.
Top tip: The oil needs to be very hot, so that the batter crisps up quickly, or you you could be left with a soggy and oily coating.
Chicken Breasts – 2
Plain Flour – 110g
Baking Powder – 1/2 tsp
Egg Yolk – 1
Milk – 4 tbsp
Thai Seven Spice – 1/2 tsp
Oil – for deep frying
1. Dice the chicken breasts into bite-sized pieces. Dust with the Thai spices, and then thickly coat with half of the plain flour.
2. Make the batter, by placing the remaining flour in a mixing bowl with the egg yolk, baking powder and a good pinch of salt and pepper, and whisk together.
3. Add a little of the milk at a time, constantly whisking. Add only enough milk to just make a thick batter.
4. Dip each chicken piece in the batter to coat thoroughly.
5. Heat the oil in a deep pan (or deep fat fryer) until very hot, but not smoking. Have a wet teacloth handy in case things get firey. Gently lower the chicken pieces in ensuring they have enough space around them so they don’t stick together. Fry until golden brown.
6. Remove from the oil, and place on a sheet of kitchen paper to soak up any excess. You can re-use the oil another time, so let it cool right down before filtering it back into a bottle.
Serve with sweet chilli dipping sauce and my Sweet & Sour Prawn Broth.