Chicken 65

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Challenging

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48 Min

First seen on MasterChef Australia this recipe is a perfect blend of creativity and taste.

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Ingredients

4 Portions

MAGGI FUSIAN Noodles Thai Tom Yum

3 pkts

Butter

2 tbsps

Mustard Seed

3 tsps

Bay Leaf

10 g

Sambal Oelek

4 tbsps

Medium (150g) onion, sliced

1 cup

Ginger Puree

50 g

Garlic, Left Whole

Green chilli, seeded and chopped

Tomato Paste

1 cup

Soy Sauce

2 tbsps

Soy Sauce

2 tbsps

Tamarinds

Rice Wine Vinegar

2 tbsps

Lime Juice

100 g

Chicken fillets, diced roughly

400 g

Ginger Puree

100 g

Lime Juice

50 g

tapioca flour

225 g

Egg

Red chilli

5 g

Salt

1 g

Vegetable Oil

300 g

Medium (150g) onion, sliced

50 g

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Nutritional Information

per serving

Carbohydrates

125.67 g

Energy

1698.94 kcal

Fats

117.68 g

Protein

35.57 g

per serving

Recipe steps

48 min

6 min

4 min

3 min

10 min

5 min

2 min

1 min

10 min

2 min

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Recipe steps

48 min

Tomato & Tamarind Sauce

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Heat ghee in a medium frypan over medium heat. Add mustard seeds and curry leaves and cook until they start popping. Add the sambal oelek and onion. Cook, stirrin

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Recipe steps

48 min

Step 2

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Meanwhile, using a small food processor finely chop ginger, garlic and chillies. Add 4 tablespoons of the paste to the onion (reserve the remainder for later use)

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Recipe steps

48 min

Step 3

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Add tomato paste and cook for 2-3 minutes. Reduce the heat to low. Add soy sauces, tamarind and vinegar and simmer until oil starts to pool on the surface and sau

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Recipe steps

48 min

Fried Chicken

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Place chicken into a bowl with the ginger, garlic and chilli paste, lime juice and salt and combine until evenly mixed. Set aside to marinate.

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Recipe steps

48 min

Step 5

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Heat oil in deep fryer to 170C

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Recipe steps

48 min

Step 6

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In a small food processor, pulse half of the instant noodles to a powder and place into a bowl. Roughly break the other remaining half by hand and add to the powd

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48 min

Step 7

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Add the dry seasoning sachets and 2 tablespoons tapioca starch and mix well

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Recipe steps

48 min

Step 8

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In a second bowl, whisk eggs and set aside.

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Recipe steps

48 min

Step 9

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In the third bowl mix together remaining tapioca starch and 1 teaspoon salt.

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Recipe steps

48 min

Step 10

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Coat the marinated chicken pieces the seasoning and tapioca starch mixture then dip into egg and then into noodle coating mixture. Add to the hot oil, in batches

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Recipe steps

48 min

Step 11

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Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala

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Recipe steps

48 min

Step 12

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To serve, add the fried chicken into the sauce and toss through until completely coated. Transfer onto a serving plate and garnish with sliced onions, coriander a

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