The China Thrillers Series Peter May's LATEST NEWS BUY Peter May's China Thrillers
signed and personally inscribed
Try Peter May's
FAVOURITE ORIENTAL RECIPES
ALL ABOUT Peter May:
biography, background, interviews
Find out about Peter May's
Creative Writing Courses in France
ARTICLES by Peter May REVIEWS of Peter May's work the firemaker the fourth sacrifice the killing room snakehead the runner chinese whispers CONTACT Peter May back to HOME PAGE
Although Chicken Agemono is Japanese rather than Chinese, it is redolent of the flavours of the orient, is quick and easy to prepare and makes a wonderful starter to a Chinese meal, served in a bowl with a selection of savoury and spicy dips.
700g/1 1/2lb boned and skinned chicken breasts
4 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon ginger juice (including a little grated ginger)
vegetable oil for deep frying
1) Cut the chicken into large bit-sized chunks. Mix the marinade ingredients and pour over the chicken. Mix well so that the chicken is evenly covered. Set aside to marinate for 30 minutes.
2) Drain the chicken and coat with the cornflour. Wait for a few minutes so that the coating sets.
3) In a small saucepan, heat the oil for deep frying to 180 degrees C (350F). Place the chicken pieces in the oil, a few at a time, and deep-fry for about 3 minutes, until crisp and brown.
4) Serve in individual portions on warmed plates with lemon wedges and sweet chilli and soy dips.
Tip: A quick and easy way to coat the chicken in the cornflour, is to place the flour in a clear plastic food bag then drop in all the chicken bits. Twist the top closed, leaving the bag full of air, then shake vigorously.
Return to top of page Return to Chicken Recipes