Homemade Spice Bag With Curry Sauce
Crunchy chicken and chips, stir fried veg and a sweet, savoury and aromatic spice blend. This spice bag & curry sauce is a fantastic, quick and cheap fakeaway!
Ingredients
- 300 g Chicken Thighs
- 2 tsp Light Soy Sauce
- 1/4 tsp Salt
- 1/4 tsp White Pepper
- 1/4 tsp MSG
- 1 Egg
- Cornflour
Instructions
- 1
Add the oil to a large pan and heat over a medium high heat.
- 2
Cut the chicken in to bite size chungs, about 2cm by 2cm, and add to a mixing bowl.
- 3
Add the marinade ingredients and mix well. Set aside for 15 minutes to marinate.
- 4
After the meat has marinated, crack in the egg and mix well.
- 5
Fill a large bowl with corn flour and add the chicken pieces in batches to toss and coat. Set aside into a sieve to remove excess flour.
- 6
Ensure the oil is hot enough. It should read 180° on a food thermometer or you can test with a wooden spoon. Putting the tip into the oil should create small, steady bubbles. Large and violent bubbles means the oil is too hot.
- 7
Add the chicken into the oil piece by piece. Fry for around 4 minutes, until browned. Keep the chicken moving the prevent it from sticking together or to the pan, and to ensure it fries evenly all over.
- 8
Remove the chicken from the oil and drain in the sieve to let the excess oil drip off. Heat a wok over medium high heat.