BROUGHT TO YOU BY Lee Kum Kee
Serve with a bowl of stir-fried vegetables and hot cooked rice.
Serves: 4
INGREDIENTS
CHICKEN
500 grams boneless, skin-off chicken thighs, fat trimmed off
HOISIN GLAZE
3 tablespoons Lee Kum Kee Hoisin Sauce (gf)
1 small brown onion, roughly chopped
3 cloves garlic, peeled
5cm piece ginger, peeled and roughly chopped
1 teaspoon sea salt
¾ cup potato starch
canola or vegetable oil for frying
2 tablespoons each runny honey and maple syrup
2 tablespoon Lee Kum Kee Gluten Free Soy Sauce (gf)
2 teaspoons rice wine vinegar
2 teaspoons Lee Kum Kee Pure Sesame Oil
1 teaspoon mirin
½ - 1 teaspoon chilli flakes
TO SERVE
toasted white sesame seeds and thinly sliced red chilli
METHOD
CHICKEN: Cut the chicken into 1cm thick slices and place in a large bowl. Put the onion, garlic, ginger and salt in a small food processor and blitz to a fine paste. Tip over the chicken and stir to coat well. Sift over ½ of the potato starch and stir together then set aside for 15 minutes.
HOISIN GLAZE: Stir all the ingredients together in a small pot, bring to the boil and cook 1 minute. Set aside.
TO COOK: Heat 3cm of oil in a wok until hot but not smoking. Stand the end of a wooden chopstick or the handle of a wooden spoon in the oil and small bubbles should rise up around it.
Spread the chicken out onto a large plate or tray, pulling it apart with two forks. Sieve over the remaining potato starch and turn to re-coat. It won’t be fully covered like a traditional batter.
Using tongs, carefully drop the chicken into the oil, using a spoon to push it off the tongs as it will be sticky. Don’t overcrowd the pan. Cook for 4 minutes until just lightly golden, crisp, and fully cooked. Turn the heat down if it’s browning too fast. Drain on kitchen towels and repeat with the remaining chicken.
Carefully drain the hot oil into a heatproof bowl and wipe out the wok. Add the chicken back to the wok and pour over the sauce, letting it bubble up and stirring to coat every piece, so the sauce reduces and becomes sticky, glossy and
coats every piece. Transfer to a serving bowl and scatter over the sesame seeds and chilli. Eat immediately!
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.