Chili Chicken Recipe
tempura-style, cool cucumbers, chili sauce
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Ingredients
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Chicken Marinade
Tempura Batter
Chili Sauce
Cool Cucumber Salad
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine soy sauce, grated ginger, minced garlic, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Mix until well coated. Cover and refrigerate for at least 30 minutes.
Preparing the Tempura Batter
- 3
Make the Batter
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the ice-cold water and mix until just combined. Do not over-mix; a few lumps are okay.
Cooking the Chicken
- 4
Heat Oil
In a deep pan or fryer, heat oil to 180°C (350°F).
- 5
Coat in Cornstarch
Remove the marinated chicken from the refrigerator and coat each piece lightly with cornstarch.
- 6
Dip in Batter
Dip each piece of cornstarch-coated chicken into the tempura batter, allowing any excess to drip off.
- 7
Fry the Chicken
Carefully place the battered chicken into the hot oil. Fry in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the Chili Sauce
- 8
Mix Ingredients
In a small bowl, combine chili paste, honey, rice vinegar, and sesame oil. Stir until well mixed.
Making the Cool Cucumber Salad
- 9
Prepare Cucumbers
In a bowl, combine the thinly sliced cucumbers, rice vinegar, sugar, salt, and sesame seeds. Toss to combine and let sit for about 10 minutes to marinate.
Serving
- 10
Plate the Dish
On a serving plate, arrange the fried chili chicken and drizzle with the chili sauce. Serve alongside the cool cucumber salad.
