Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Supplied
Nichol's Cromwell's sweet and spicy chicken
Ingredients
600g chicken thigh, diced medium
2 eggs, whisked
½ cup corn flour
½ tsp curry powder
½ tsp garlic powder
Sauce
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
Salad
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
Sesame/soy dressing
1 Tbsp gluten-free soy sauce
1 Tbsp sesame oil
1 Tbsp lime juice
2 Tbsp sweet chilli sauce
¼ cup peanut oil
Method
Mix whisked eggs through chicken.
Add corn flour and dredge chicken in mix until coated.
Pan fry chicken until cooked through.
Sauce
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.
Salad
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 odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
