Virgin Australia Voyeur — May 2017

144 VIRGIN AUSTRALIA MAY 2017

Experience

CRUNCH

TIME

Perfect as a quick and tasty

snack to share with friends,

these pieces of fried chicken

are packed full of flavour.

Crispy salt and pepper

popcorn chicken

Serves 4

400g boneless,

skinless chicken

thighs (cut into

bite-sized pieces)

Vegetable oil, for

deep-frying

1 free-range egg

125g cornflour

Handful of Thai

basil leaves

1 tbs Chinese five-

spice

Chipotle

mayonnaise

250g mayonnaise

60g chipotle

chillies in adobo

sauce

1 ½ tbs lime juice

Soy and shaoxing

marinade

2 garlic cloves,

finely chopped

2 tbs soy sauce

1 tbs Chinese five-

spice

½ tsp sesame oil

2 tsp shaoxing rice

wine

½ tsp ground

white pepper

½ tsp sea salt

A pinch of freshly

ground black

pepper

A pinch of white

sugar

Method

1. To make the chipotle mayonnaise,
   blend chipotle to make a paste,
   push through a sieve, then combine
   with lime juice and mayonnaise in
   a bowl. Cover and keep chilled.


2. Combine the marinade ingredients
   in a large bowl. Add the chicken
   pieces, making sure to completely
   coat them. Cover and refrigerate
   for 30 minutes to an hour.


3. Add vegetable oil to a deep fryer
   or a large heavy-based saucepan
   until it is two-thirds full. Heat to
   170 degrees Celsius, or until a cube
   of bread dropped into the oil turns
   golden brown in 20 seconds.


4. Whisk the egg in a small bowl, then
   place cornflour in a separate bowl,
   and place them side by side.


5. Working in batches, dip the chicken
   pieces into the egg, then the
   cornflour, and place into the oil.


6. Fry for 3–4 minutes, until golden.
   Remove with a slotted spoon and
   drain on paper towel.


7. Drop the basil leaves into the oil for
   a few seconds, then remove.

To Serve

1. Place the fried chicken in
   a serving dish.


2. Sprinkle with the fried basil
   leaves and five-spice powder.


3. Toss to ensure chicken pieces
   are evenly seasoned.


4. Serve immediately with
   chipotle mayonnaise.

VIRGIN AUSTRALIA RESIDENT CHEF

LUKE MANGAN SAYS:

A little teaser from my new cookbook, Sharing Plates

(available from 1 May 2017), with recipes for breakfast,

lunch and dinner with friends. Packed full of flavour,

these little chicken morsels make a terrific snack.

They are easy to prepare and so much more special

than your regular fried chicken.