Ingredients
- BATTER
- 1 Tbs LKK Chilli Garlic Sauce
- 1 Cup Milk
- 1 Egg
- 2 Cups Cornflour
- Salt & White Pepper to season
- FIRECRACKER SAUCE
- 1 Tbs LKK Chilli Garlic Sauce
- 1 Tbs Vegetable Oil
- 4 Tbs Brown Sugar
- 5 Tbs LKK Premium Soy Sauce
- 2 Tbs Tomato Ketchup
- 1 TBS Obento Rice Wine Vinegar
- 1 Tbs Tamarind Paste
- 1 Tbs Squid Brand Fish Sauce
- 1/2 Red Chilli (de-seeded & finely chopped)
- 1/4 tsp Ginger (grated)
- CHICKEN STRIPS
- 2 med Chicken Breast Fillets (Skin Off) - cut crosswise, into long, thin - 3mm x 3mm wide strips.
- SESAME & LEMONGRASS PEA SALAD
- 1 Baby Cos Lettuce
- 1 Cup Snowpeas - trimmed
- 1 Cup Sugar Snap Peas - trimmed
- 2 Spring Onions - sliced (green only)
- 1 pkt Peas Shoots
- LEMONGRASS & SESAME DRESSING
- 1 TBS Yeo's Pure Sesame oil
- 1 tsp Lemongrass Paste
- 2 tsp Brown Sugar
- 1/2 tsp LKK Premium Soy Sauce
- !/2 tsp Squid Brand Fish Sauce
- 1 1/2 Tbs Obento Rice Wine Vinegar
- GARNISH
- Toasted Sesame Seeds , Finely chopped Red Chilli & Thinly sliced Spring Onion
Method
- Bring a medium saucepan of water to the boil, trim & blanch the Sugar Snap & Snow Peas for 30 seconds, remove & chill in cold water.
- Heat oil for deep frying, while preparing the chicken.
- Mix the sauce ingredients & whisk to combine, adjust the flavours to taste, set aside.
- Combine the dressing ingredients & set aside.
- Whisk the chilli garlic sauce, milk & egg until combined, season with salt & pepper.
- Add the chicken strips & mix to coat.
- Place the cornflour in a shallow bowl, using your hand take a small handful of strips, allow to drain a little, toss in the cornflour to coat, repeat until all the strips are well covered.
- Separate the cos lettuce, keeping the smaller leaves whole, finely shred some of the larger leaves & arrange on plates, top with the blanched sugar snap & snow peas, spring onion & pea shoots.
- Deep fry the chicken strips in batches, until lightly golden & crisp (it only takes a few minutes) drain on paper towels.
- While frying the chicken strips, place 1/2 of the Firecracker Sauce in a wok & warm through on med heat.
- To serve, toss the chicken strips in the warm sauce, adding more sauce to the wok if necessary (the amount depends on the chicken breast size ) the strips should be lightly coated. The remaining sauce can be warmed & served alongside the dish, for those who like a bit more "firecracker flavour-hit"
- To serve - drizzle the pea salad with the sesame & lemongrass dressing, arrange the chicken strips on top & garnish with toasted sesame seeds, thinly sliced spring onion & finelychopped red chilli ... ENJOY (serves 2)
Product used in recipe
- Lee Kum Kee - Chilli Garlic Sauce
- Squid Brand - Fish Sauce
- Lee Kum Kee - Premium Soy Sauce
- Obento - Rice Wine Vinegar
- Yeo's - Pure Sesame Oil
