This crispy chicken delight oozes charisma and flavour! If this is the kind of host/hostess you are, then rustle up this dish and make your true culinary personality shine.
Mix together the chicken and all of the marinade ingredients and allow to marinate in the fridge for at least 10 minutes.
Peel and roughly chop the garlic cloves. Remove the centre vein from the kaffir lime leaves and finely shred them.
Heat oil in a wok to 190C and shallow fry the chicken strips in batches for 1-2 minutes until well browned almost completely cooked (they will cook through as they rest) and set aside to drain.
Reduce the heat of the oil to 160C. You can do this by adding a little cold oil to the wok. Fry the garlic until just browned and set aside. Fry the lime leaf shreds for just 1-2 seconds until they crisp. Set aside to drain.
Top the chicken with the crispy garlic and lime leaves and serve with a lime wedge.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Time: 1 hour 10 minutes
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