Crispy 5 Spice Chicken

INGREDIENTS

• 1 Pack Simply Better Irish Corn Fed Skinless Boneless Chicken Thigh Fillets, (cut into 1-inch pieces)
• 1 Tbsp Simply Better Irish Cold Pressed Rapeseed Oil
• 1 Green & 1 Red Simply Better Chilli, finely sliced
• ½ Tsp Simply Better Chinese Five Spice Seasoning
• Simply Better Achill Island Sea Salt & Cracked Black Pepper
• 3 Shallots, finely sliced
• ½ Simply Better Spanish Sweet Lamuyo Pepper, finely sliced
• 2 Cloves of Garlic, thinly sliced
• 4 Spring Onions, thinly sliced
• Simply Better Cold Press Irish Rapeseed Oil, for frying

Marinade

• 2 Tbsp Simply Better Organic Irish Apple Cider Vinegar
• 1 Tbsp Simply Better Thai Original Wok Sauce
• 1 Tsp Sesame Oil
• ½ Tsp Simply Better Chinese Five Spice Seasoning

Dredge For Chicken

• ½ Tsp Freshly Cracked Black Pepper
• 1 Tsp Simply Better Achill Island Sea Salt
• 125g Cornflour
• ½ Tsp Simply Better Chinese Five Spice Seasoning

Serve With

• Simply Better Irish Made Sweet Chilli Sauce
• Simply Better Organic Basmati Rice

METHOD

1. Combine all the marinade ingredients together in a bowl, mix well and add the diced chicken, cover and marinate in the fridge for 30 minutes to an hour if time allows.
2. Heat the oil in a wok over a medium heat, so you have 1 inch of oil covering the bottom of the pan.
3. Meanwhile whisk together the ingredients for your dredge in a separate bowl. Toss the marinated chicken in the dredge, shaking off any excess and in batches cook in the preheated oil for 5-6 minutes, making sure to turn halfway through. Cook until crispy and golden brown. Remove with a slotted spoon onto a tray lined with kitchen paper. Season with sea salt and black pepper.
4. Heat another tablespoon of rapeseed oil in the wok over a high heat, add the shallot, pepper, chilli, and stir fry for 2 minutes, before adding the garlic and stir fry for a further 20 seconds. Season with salt and pepper and Chinese five spice before finishing with the spring onions. Toss in your crispy chicken and serve immediately to the table. Serve with bowls of cooked basmati rice and some sweet chilli sauce.