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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Nichol's Cromwell's sweet and spicy chicken
600g chicken thigh, diced medium
2 eggs, whisked
½ cup corn flour
½ tsp curry powder
½ tsp garlic powder
½ cup corn syrup
3 Tbsp tomato sauce
3 Tbsp white sugar
2 Tbsp Korean chilli paste (gochujang)
2 Tbsp gluten-free soy sauce
2 Tbsp water
2 cloves garlic, grated
2 bok choy, finely sliced
½ red pepper, fine sliced
½ yellow pepper, fine sliced
1 carrot, peeled and julienned
¼ cup edamame beans, shelled and blanched
1 spring onion, finely sliced
¼-½ red cabbage finely sliced
100g mung beans
2 cups rocket or mesclun
crispy fried shallots (you can buy these at the supermarket)
salted roasted peanuts, roughly chopped
1 Tbsp gluten-free soy sauce
1 Tbsp sesame oil
1 Tbsp lime juice
2 Tbsp sweet chilli sauce
¼ cup peanut oil
Mix whisked eggs through chicken.
Add corn flour and dredge chicken in mix until coated.
Pan fry chicken until cooked through.
Whisk all ingredients together in a pot.
Bring to boil then reduce to a low heat.
Add cooked chicken and simmer until sauce has reduced by half.
Mix ingredients together in a bowl.
Gently toss the sesame soy dressing through.
Add meat, drizzle with Kewpie mayo and garnish with wakame seaweed.
-Recipe provided by Nichol's Cromwell. Recipe requested by Sue Shaw, of Winton.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.