Crispy Chicken w/ Orange & Miso Sauce & Eggplant
The Orange Miso sauce that comes with this crispy chicken
is so moreish! The umami familiar comforting taste of miso given a fresh
sweetness by the beautiful Twisted Citrus orange's.
If your family aren’t keen on eggplant swap it for broccoli
or carrot. And for those who like a bit of spice you can serve chilli flakes on the side.
Ingredients
For the Chicken
- 6 chicken thighs Skinless boneless, cut into small bite sized pieces
- 3 eggs whisked
- 1/3 cup cornflour
- 1/3 cup flour
- Oil for frying
- Pinch of Salt
For the Sauce
- 1 cup Orange Juice from Twisted Citrus Oranges
- 2-3 tablespoons brown sugar
- 2 tablespoons miso paste
- ½ teaspoon white vinegar
- 1 inch piece of root ginger finely grated
- ½ teaspoon soy sauce
- 1 Tablespoon cornflour
- 1 Eggplant cut into finger size pieces,
- Handful of sugar snap peas topped and tailed
Garnish
- Coriander
- Sesame seeds
Instructions
-
In a large flat bowl combine the flours and season well with salt.
-
In another bowl whisk the eggs.
-
Get two plates ready to put the floured chicken on once coated.
-
Then dip the chicken first in the egg then in the flour mix and place on plates until ready to fry.
-
It is messy but worth it!
-
Now cook your eggplant by heating a little oil in a pan and frying until nicely golden on each side. Salt while cooking. Reserve until ready to plate.
-
Get a pot a place all your sauce ingredients in except for the cornflour.
-
Blanch your sugar snap peas by pouring boiling water over the and leaving them for 3 minutes then draining.
-
Place a large heavy based pan on a med-high heat. Add a good inch of oil to fry the chicken. Once hot enough add your chicken in batches. I did three batches. While cooking, turn over a few times. I take a test piece from each batch to check it is cooked. The chicken needs to be golden and cooked through. Once cooked drain on a paper towel. Sprinkle with salt.
-
While cooking the chicken, make your sauce. Put your sauce pot on a medium heat and simmer for a few minutes. Taste and add more sugar or soy if needed.
-
Make a slurry with your cornflour and 2 tablespoons of water. Add this to the pot and whisk. Cook for another couple of minutes until thick and glossy.
-
To assemble, mix your eggplant, sugar snaps & chicken together. Top with the sauce & sprinkle with sesame seeds and coriander.
-
Serve with rice