Crispy ginger chicken

Inspired by a dish we always get at Monk’s in Cape Town.

Crispy ginger chicken

Serves 4

Ingredients

For the chicken

700g chicken breast fillets
1 Tbsp freshly grated ginger
1 Tbsp soy sauce
1 egg white, lightly whisked
1 tsp salt
½ tsp white pepper
⅓ cup corn flour
2 Tbsp cake flour

For the sauce

1 Tbsp canola oil
1 Tbsp freshly grated ginger
3 cloves garlic, grated
½ tsp chilli flakes
⅓ cup soy sauce
3 Tbsp brown sugar
2 Tbsp hoisin or oyster sauce
2 Tbsp rice vinegar

2 cups canola oil, for shallow-frying + extra for stir-frying
5 carrots, cut into matchsticks
3 cloves garlic, chopped
2 cups Jasmine rice, cooked
Handful coriander, for serving

Method

Butterfly chicken open, to half its thickness. Cut into strips, about 1cmx5cm.
Toss chicken strips with ginger, soy sauce, egg white and seasoning. Cover and leave to marinate for 30 minutes.
For the sauce, heat oil in a small pot over medium heat. Fry ginger and garlic for a minute, then add remaining sauce ingredients and bring to a boil. Boil for 5-8 minutes or until thickened. Set aside.
Heat oil in a medium pot or deep pan for shallow-frying.
Uncover chicken, add cornflour and flour and toss to coat.
Shallow-fry chicken in 2-3 batches, cooking for 3-5 minutes or until crisp and golden. Remove with a slotted spoon and set aside.
In a large pan or wok, heat a glug of oil over high heat. Stir-fry carrots and garlic for about 1-2 minutes until softened and slightly golden. Add chicken and sauce and toss well, cooking to heat through.
Dish stir-fry onto rice and sprinkle with coriander. Serve immediately to retain crispy texture.