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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This came from the Observer Food Monthly magazine. Ingredients:
2 cloves garlic, crushed |
3 cm fresh ginger, finely shredded |
2 red chilies, finely sliced |
2 tablespoons sugar |
5 tablespoons lime juice |
3 tablespoons fish sauce |
2 large skinless chicken breasts |
salt and pepper |
oil, for frying |
fresh coriander, to garnish |
Directions:
1. Mix together the first six ingredients together to make the dipping sauce, stirring until the sugar has dissolved.
2. Dice the chicken breasts, then tumble with salt and pepper to taste and 1 tablespoon of the dipping sauce.
3. Leave to marinate for 30 minutes.
4. Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, draining on paper towel.
5. Serve with the bowl of dipping sauce and some noodles, spring rolls or another Asian dish on the side.
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