Sticky Hoisin Chicken
- Recipe by Adrian Martin -
Two chicken fillets, diced
4tbsps soy sauce
100g flour
100g cornflour
1tsp baking powder
Oil for shallow frying
Leftover long-grain rice
Half a red pepper sliced
Two cloves of garlic chopped
5/6 spring onions chopped
One red chilli sliced
Zest and juice of half a lemon
2tbsps oyster sauce
3-4 tbsps. of hoisin sauce
1tsp Chinese 5-spice
Sea salt
METHOD
Preheat the oil in a deep frying pan or skillet for frying throw chicken.
Start by adding soya sauce to the chicken in a bowl and then mix the flour, cornflour and baking powder together in another. Mix the chicken into the flour until it’s coated and then fry in the oil until nice and crispy.
Finish cooking the chicken on a tray in the oven at 180C for five to 10 minutes depending on the size.
Make the fried rice by frying the peppers and garlic. Add the leftover rice and spring onions along with the lemon zest, juice, some oyster and soya sauce.
Coat the chicken in the Hoisin sauce along with 5-spice and salt and then serve it all up!
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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