Chicken 65
48Min
Challenging
First seen on MasterChef Australia this recipe is a perfect blend of creativity and taste.
2
tbsps
ghee
3
tsps
Mustard Seed
10
g
curry leaves
4
tbsps
Sambal Oelek
1
cup
Onions, thinly sliced
50
g
Ginger, Crushed
14
Garlic Cloves
8
Green chilli, seeded and chopped
1
cup
Tomato Paste
2
tbsps
sweet dark soy sauce
2
tbsps
Light soy sauce
4
Tamarinds
2
tbsps
Rice Wine Vinegar
100
g
Lime Juice
400
g
Chicken thigh, skinless fillets
100
g
Ginger Puree
50
g
Lime Juice
3
pkts
MAGGI Fusian Mi Goreng Hot & Spicy Noodles
225
g
tapioca flour
4
Egg
5
g
Red chilli
1
g
Salt
300
g
Vegetable Oil
50
g
Onions, thinly sliced
.
Nutrition Value
Energy
1698.94 kcal
Protein
35.57 g
Carbohydrates
125.67 g
Sugars
59.65 g
Fats
117.68 g
Information per serving
Instruction
48 Minutes
Tomato & Tamarind Sauce
6 Min
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, stirring, until onions are soft and caramelised.
Step2
4 Min
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). Cook until softened and fragrant, about 3-4 minutes.
Step3
3 Min
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 sauce starts to thicken. Add lime juice, salt and sugar to taste.
Fried Chicken
10 Min
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.
Step5
5 Min
Heat oil in deep fryer to 170C
Step6
2 Min
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 powder
Step7
2 Min
Add the dry seasoning sachets and 2 tablespoons tapioca starch and mix well
Step8
1 Min
In a second bowl, whisk eggs and set aside.
Step9
1 Min
In the third bowl mix together remaining tapioca starch and 1 teaspoon salt.
Step10
10 Min
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 and cook until golden brown, crunchy and chicken is cooked through, about 8-10 minutes.
Step11
2 Min
Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala
Step12
2 Min
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 and wedges of lime. Sprinkle with chaat masala and chilli powder and serve immediately
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