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- - CHICKEN BITES
- 4 - chicken breast fillets, cubed
- 1Tbs - soy sauce
- 2 - garlic cloves, finely chopped
- 1tsp - Chinese five-spice mix or 2,5ml (½t) ground allspice
- ½tsp - white pepper
- 2 - eggs
- ¼c - milk
- 1½c - coarse breadcrumbs
- 2Tbs - sesame seeds (optional)
- ½c - flour
- - SAUCE
- 1Tbs - oil
- 2 - garlic cloves, chopped
- 5cm - fresh ginger, finely chopped or grated
- 1tsp - dried chilli flakes or 1-2 red chillies, finely chopped
- ¼c - soy sauce
- 1tsp - fish sauce
- 1Tbs - vinegar
- ¼c - brown sugar
- 2Tbs - honey
- 2Tbs - sweet chilli sauce
- - NOODLES
- 4 - packets (68g each) instant noodles
- 2Tbs - oil
- 2 - spring onions, chopped
- 350g - coleslaw mix
- 1Tbs - mixed sesame seeds
- - TO FINISH
- - oil for deep-frying
- handful - of fresh coriander, coarsely chopped (optional)
1 Chicken bites Transfer the chicken breasts to a non-¬metal marinating dish. Drizzle the soy sauce over, add the garlic and season with the Chinese five-spice mix or allspice, and white pepper. Mix well, cover and leave to marinate in the fridge for at least 30 minutes (or overnight).
2 Whisk the milk and eggs together and pour into a bowl. Mix the crumbs and sesame seeds (if using) in a separate bowl.
3 Roll the chicken cubes in the flour to coat and shake off any excess.
4 Dip the chicken cubes one by one in the egg mixture and roll in the crumbs Make sure the chicken is well coated.
5 Sprinkle some of the remaining crumbs (or flour) on a plate. Arrange the crumbed chicken cubes in a single layer on the plate and leave in the fridge for at least 30 minutes.
6 Sauce Heat the oil in a small saucepan and fry the garlic, ginger and chilli until fragrant. Add the rest of the ingredients and stir continuously until the sugar has dissolved.
7 Simmer over low heat for a few minutes or until the sauce has slightly thickened. Remove from the heat and set aside.
8 Noodles Cook the noodles according to the package instructions. Drain well, but reserve 60ml (¼c) of the cooking liquid.
9 Heat the oil in a deep pan and stir-fry the spring onions and coleslaw mixture for a minute. Add the reserved cooking liquid and half of the prepared sauce. Stir in the noodles and sesame seeds and set aside.
10 To finish In a deep saucepan, heat enough oil for deep-¬frying, then fry the chicken bites in batches until golden brown, crispy and cooked through. Drain on paper towels.
11 Mix the coriander through the noodles (if using). Divide the noodles among serving bowls. Top with the chicken bites and serve with the remaining sauce.
