Hoisin Crispy Fried Chicken with Pickled
Cucumber
This recipe is designed to use leftover
cooked chicken, but there is no reason why you can’t cook the chicken
especially for this dish and let it cool.
This makes great party food, just as
good cold as it is hot.
You
will need;
2 – Chicken Breasts (cooked)
Corn Flour for coating
Oil for Deep Frying
Hoisin Sauce
For
the pickled cucumber
200 Gm - Cucumber
1 teaspoon - Salt
50 Ml - White Vinegar
50 Ml - Cider Vinegar
50 Gm - Root Ginger (grated)
50 Gm – Sugar
Prepare the pickled cucumber a few hours
beforehand so that it can marinate and cool in the fridge.
Score the cucumber from end to end with
a fork; this is just to make it look pretty when you slice it.
Slice it thinly at an angle.
Place it in a bowl and sprinkle over the
salt, mix well and leave for about 10 minutes.
Put the ginger, sugar, white vinegar and
cider vinegar in a bowl and combine, rinse off the cucumber and add to the
mixture then place in the fridge for a couple of hours or more.
Once your cucumber has been in the
fridge for a couple of hours, or overnight is even better you are ready to
produce your dish.
Slice the chicken roughly into strips.
Put about 2 centimetres of oil in a wok
or pan and heat to about 180 degrees, coat the chicken strips with corn
flour and fry them for 10 minutes until they are crispy.
Serve with the cucumber and drizzle with
Hoisin sauce.
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