Chicken 65
Challenging
•48 Min
Share recipe
First seen on MasterChef Australia this recipe is a perfect blend of creativity and taste.
Read more
Read Less
Ingredients
4
Portions
ingredient_quantity
recipe ingredient
MAGGI Fusian Mi Goreng Hot & Spicy Noodles
3
pkts
ghee
2
tbsps
Mustard Seed
3
tsps
Bay Leaf
10
g
Sambal Oelek
4
tbsps
Medium (150g) onion, sliced
1
cup
Ginger, Crushed
50
g
Garlic
14
Green chilli, seeded and chopped
8
Tomato Paste
1
cup
piri piri seasoning spice mix
2
tbsps
piri piri seasoning spice mix
2
tbsps
Tamarinds
4
Rice Wine Vinegar
2
tbsps
Lime Juice
100
g
Boneless chicken thigh, fillets
400
g
Ginger Puree
100
g
Lime Juice
50
g
tapioca flour
225
g
Egg
4
Red chilli
5
g
Salt
1
g
Vegetable Oil
300
g
Medium (150g) onion, sliced
50
g
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
125.67 g
Energy
1698.94 kcal
Fats
117.68 g
Protein
35.57 g
Nutrition Table Footer
6 min
4 min
3 min
10 min
5 min
2 min
2 min
1 min
1 min
10 min
2 min
2 min
Recipe steps
48 min
Tomato & Tamarind Sauce
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, stirrin
Recipe steps
48 min
Step 2
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)
Recipe steps
48 min
Step 3
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 sau
Recipe steps
48 min
Fried Chicken
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.
Recipe steps
48 min
Step 5
Heat oil in deep fryer to 170C
Recipe steps
48 min
Step 6
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 powd
Recipe steps
48 min
Step 7
Add the dry seasoning sachets and 2 tablespoons tapioca starch and mix well
Recipe steps
48 min
Step 8
In a second bowl, whisk eggs and set aside.
Recipe steps
48 min
Step 9
In the third bowl mix together remaining tapioca starch and 1 teaspoon salt.
Recipe steps
48 min
Step 10
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
Recipe steps
48 min
Step 11
Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala
Recipe steps
48 min
Step 12
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 a