A sweet yet sour dish balanced with the crispy garlic pepper chicken and soft egg noodles. A quick meal to prepare and a showstopper on the table. A vegan or vegetarian alternative would be to replace the honey with demerara or light brown muscavado sugar and replace the chicken with tofu, seitan etc.
Shopping List
Serves 1-2
Chicken Breast - 1
Cornflour - 1 tbsp
Plain Flour - 1 tbsp
Garlic Granules - 1 tsp
Ground Black Pepper - 1/2 tsp
Fine Sea Salt - 1/4 tsp
Sunflower Oil - Enough to cover base of your frying pan
Tamarind Sauce - 2 tbsp
Honey - 1 tbsp
Apple Cider Vinegar - 1 tsp
Dark Soy Sauce - 1/2 tbsp
Cold Water - 1 tbsp
Egg Noodles - 1 nest or your desired amount
Scallion, Red Onion & Fresh Red Chilli - Garnish
Method
Prep 10 minutes | Cook 15 - 20 minutes
Chicken
Clean the chicken in cold water and lemon juice
Thinly slice the breast into small bite-size pieces, roughly 1 to 2 inches in length, no more then 1cm in width.
Now place the chicken into a small mixing bowl.
Add the cornflour, plain flour, garlic granules, ground black pepper and salt to the chicken.
Mix well, making sure every piece of chicken is fully coated. Now it's ready for frying.
Now take your largest frying pan or wok and add enough sunflower oil to cover the base. The oil needs to be hot enough to cook the chicken thoroughly but not burn the coating. out of 9 settings on my induction hob, I used level 7.
Add the chicken to the hot oil and cook until golden on both sides. I cooked in 3 small batches so the chicken had space. Once a batch was cooked, I placed on top of kitchen roll to soak any leftover oil. You can keep warm in a bowl filled and covered with kitchen foil if necessary.
Whilst you're on your second batch of chicken, start making your sauce and noodles.
Noodles
Bring 3/4 of a medium saucepan of water to boil then add your noodles. Lower the heat and cook for 3 minutes or for your desired length of time.
Sauce
Add to a frying pan or saucepan the tamarind sauce, honey, apple cider vinegar, soy sauce and cold water. Stir together well over a medium heat.
The sauce should thicken within a 3 to 4 minutes.
Once the sauce has thickened up, add your chicken and mix well.
Garnish (if you'd like)
I like to add extras on top of my noodles; diced scallions, crispy onions and sweetened chillies.
The scallions just need to be cut into thin slices.
For the crispy onions, coat your onions in cornflour and then dash in the oil leftover from the chicken, fry until slightly browned and then put on paper towel to soak excess oil.
Slice your fresh chilli, as much as you'd like and pop into a small dish, cover in apple cider vinegar, let them soak up, so you end up with a yummy mix of sweetness and heat.
You are now ready to dish up the tamarind chicken over the noodles!
Tips
If you don't fancy fresh chilli on top but would still like some heat, add some dried chilli flakes to your tamarind sauce mixture.
Double up on ingredients for a larger serving.
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