Christmas Oven Fried Chilli Chicken

Christmas Oven Fried Chilli Chicken

Lightly spiced, crisp chicken pieces baked in the oven, rather than fried, to reduce those pesky calories.

Preparation time overnight

Cooking time 30 mins to 1 hour

Serves Serves 6

Ingredients

For the marinade

• large knob fresh ginger, peeled and roughly chopped
• 2 / 3 garlic cloves, peeled and finely chopped
• 2 / 4 green chillies, cut in half with the stalk, seeds and membranes removed
• 1 tsp salt, or to taste
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp oil

For the chicken

• 800 g / 1 lb 12 oz chicken pieces, skinned and pricked all over with a fork
• 3 tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ tsp ground cumin
• 4 slices white bread, processed to crumbs in a food processor
• 1 / 2 large free-range eggs, beaten
• 1 lemon, to serve
  

Method

1. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.
2. Preheat the oven to 225 C / 435 F / Gas 7.
3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200 C / 400 F / Gas 6, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
6. Place on a serving dish, cut the lemon into wedges and serve.
   

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Christmas Chili Chicken

Christmas Chili Chicken

Adjust the chili content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly steamed rice to soak up all the juices.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 4 tbsp vegetable oil
• 8–10 whole bird’s-eye chilies
• 2 tbsp finely grated fresh root ginger
• 2 garlic cloves, finely chopped
• 2 onions, finely chopped
• 8 chicken thighs, boneless and skin removed, cut into chunks
• 2–3 tbsp dark soy sauce
• 2–3 tbsp white vinegar
• pinch salt
• 1 spring onion, finely sliced, to garnish
• freshly steamed rice, to serve
  

Method

1. Heat the oil in a large frying pan or wok over a medium heat. Add the chilies, cover and cook for 3 4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.
2. Add the chicken and cook for 8 10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.
3. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice.
   

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