Korean Chilli Chicken


Today had a crispness to it, inspiration for a Korean inspired chicken dish.

Marinate chicken pieces in garlic, ginger, salt, pepper and fish sauce for at least 30 minutes.  Make a tempura batter and then dip and fry the chicken till crisp.  Drain off oil.

Make a chilli sauce (20 red long red chillies – soaked overnight in coconut vinegar, then cook for 15 minutes with 1/4 cup of sugar) blend this with some fish sauce, lime juice and peanuts.

Pour chilli sauce over the top and serve with shredded shiso leaves.


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