Crispy chicken with oriental salad

Method

1. Mix all the marinade ingredients in a bowl and add the chicken pieces, turning to coat. For best results leave to marinate in the fridge overnight.

2. Remove and drain the chicken pieces and coat them in potato flour. Heat a wok or frying pan and add the oil. Toss in the chicken and fry lightly for 5-6 minutes until the thighs are golden brown on all sides. Drain the chicken of any excess oil on kitchen paper.

3. To make the salad, combine all the dressing ingredients and mix well. Toss all the salad ingredients in a bowl with the dressing.

4. Sprinkle the chicken wings with finely chopped chilli and spring onion and serve with the oriental green salad.

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Ingredients

For the marinade

2 garlic cloves, minced
1 tbsp light Soy sauce
1/2 tbsp Salt
1/2 tbsp Chinese five spice
1 tsp Sesame oil

For the chicken

250g skinless Chicken thighs, chopped in half across the bone
50g potato flour
5 tbsp groundnut oil
1 medium red chilli, finely chopped
1/2 spring onion, green parts only finely chopped

For the salad

50g mizuna leaves
50g Rocket
50g Chinese leaves, shredded
1/2 red onion, sliced
2 salad Tomatoes, sliced
4 yellow cherry tomatoes, halved
2 large handfuls Coriander, finely chopped

For the dressing

2 tbsp Olive oil
4 tbsp lemon juice
1 tbsp light Soy sauce
1/2 tsp freshly grated Garlic
1/2 tsp freshly grated Ginger
1 tsp rice vinegar
pinch sea salt and freshly ground black pepper

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