This is one of those recipes I found whilst browsing the internet one day, I've watched a few of Ching He Huang's programmes and I've got the book which her and Ken Hom have done. I quite like her recipes and this one in particular caught my eye, as it seemed really easy. I also love chicken thigh fillets, as I find them much more succulent that chicken breasts.
Home made egg fried rice is also really good and a treat for me as normal soy sauce is a no go for most people going gluten free. If I have a little bit it wont hurt me too much, as I'm not Coeliac but too much does affect me... particularly my stomach!
You can find the salty crispy chicken recipe
here , I did make a couple of changes :
- I used gluten free soy sauce (available in most larger supermarkets now)
- I used boneless, skinless chicken thighs and cut them into thin strips. I prefer them like this, as they are great dipped in some sweet chilli sauce.
- I used plain gluten free flour instead of potato flour, as I didn't have any of this in the cupboard.
For the Egg Fried Rice (Serves 4):
- 1 mug of Basmati rice (cooked)
- 1 handful of Frozen Peas
- 1 - 2 tablespoons of Gluten Free Soy Sauce
- Approx 1 tablespoon of Sesame Oil
- 3 Eggs
Method:
- Beat the eggs, add to a heated wok. Add the rice to the pan, then add the soy sauce, sesame oil, frozen peas.
- Cook the peas through, you can add more sesame oil or soy sauce if you think it needs it.
- Serve with the Salty, Crispy, Chicken.
