Chicken with Crisp Garlic and Lime Leaves

Cook Time 1 hour 10 minutes

Servings 6-8


4 chicken thighs, trimmed and cut into strips across the grain

1 tbsp fish sauce
2 tspn oyster sauce
½ tspn caster sugar
1 tbsp cornflour
1 tspn sesame oil

8 whole garlic cloves
10 kaffir lime leaves

rice bran oil for deep frying
lime wedge, to serve


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 the rice bran 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.


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