Carefully lower in a few of the battered chicken pieces and fry for two to three minutes until the chicken is cooked through but only pale golden, transferring onto the cooling rack when done to allow the steam to escape. Don’t put too many pieces in at once. Continue until you have cooked all the chicken.This first fry is to cook the chicken through, so it shouldn’t have too much colour. Check for doneness. 9. Once the first fry is done, increase the heat to 175°C and fry for the second time for two to three minutes until they’re golden and crispy.Work in batches to prevent overcrowding the pan.When the batches are ready, transfer them onto the cooling rack, so any excess oil
drains off. Don’t be tempted to sit the chicken on kitchen paper as it will just steam and lose its crispiness.
10. Put the wok or sauté pan with the sauce over a medium heat to warm up.As soon as the edges start to bubble up, toss in the fried chicken while energetically moving the pan around to glaze. In a brief moment, the sauce will coat the chicken and thicken around the crusts. Remove from the heat and sprinkle with sesame seeds.
Rice Table by Su Scott is published by Quadrille on March 30, priced £27. Photography by Toby Scott.
PA Photo/Toby Scott
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