Step 1

Portion the chicken into equal size bites. It’s best the pieces are not so thick if shallow frying. If making for a burger, bash the fillets flat so they are nice and thin.

Step 2

Combine the ingredients for the marinade together in a bowl with a lid. Add the chicken, cover and refrigerate for 1-24 hours.

Step 3

When ready to fry the chicken, combine the batter ingredients together in a medium sized shallow bowl. Add 4 tablespoons of the marinade to the flour and mix to form a partially lumpy mix. Not all of the flour needs to be perfectly incorporated (it is more flour than lumpy bits), just separate any big lumps into smaller ones.

Step 4

Heat enough olive oil in a wok or pan to shallow fry the chicken. It is hot enough when you drop a lumpy piece of the batter in and it sizzles.

Step 5

Coat the chicken well, pressing any lumpy bits over the chicken pieces. Place carefully into the oil, working quickly to add the other pieces. I worked in batches of three.

Step 6

As the batter crisps and becomes golden brown on one side, turn with a slotted spoon or tongs and fry the other side so both sides are crunchy. If you are deep frying, you obviously don’t need to turn the chicken.

Step 7

Remember smaller pieces cook through quicker than bigger (thicker) pieces so turn them first. I’ve found really fat pieces of chicken don’t always cook through. If this is the case you can finish off in the oven for 5 minutes or so to cook through.

Step 8

Immediately with salad or veggies.

Step 9

You could also make into a yummy burger.

Step 10

Re-heat in a low oven until just hot.

Step 11

Another make ahead option is coating beforehand and leaving in the fridge, then cooking later in the day.

Step 12

You can also freeze your marinating chicken! Make sure you marinate in a freezer-safe dish. Thaw thoroughly then you can coat and cook as normal.

Step 13

Store in an airtight container in the fridge (it just won’t stay crisp but is still delicious).