Dishoom Chilli Chicken by Dishoom

Ingredients

500g skinless chicken thigh, cut into bitesized pieces
Vegetable oil for deep frying

For the marinade

20ml malt vinegar
20ml dark soy sauce
5g white pepper
Pinch of salt
Pinch of ajinomoto (MSG) (optional)
15g coriander stalks, finely chopped
1 small free range egg
85g cornflour
40g strong flour

For the sauce

2 tbsp vegetable oil
250g red onions, finely chopped
60g ginger, grated
60g garlic, chopped
35g green chillis, very finely chopped
35g rice vinegar
60ml dark soy sauce
Pinch of ajinomoto (MSG) (optional)
1 tsp sugar

To serve

Finely chopped spring onions
Lime wedges

Method

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Method

In a large bowl, mix the vinegar, soy sauce, seasonings, coriander stalks and egg. Add the chicken pieces and toss in the mixture until evenly coated. Add the cornflour and strong flour and mix thoroughly. Place the bowl in the fridge to marinade for at least 6 hours (ideally overnight).
Take a large, heavy bottomed pan and heat the oil for the sauce. Fry the chopped garlic until golden brown, then remove from the oil with a slotted spoon and set aside. Fry the onions and the ginger in the same oil, stirring to avoid any sticking or burning, until the onions are soft and translucent. Add the soy sauce and cook for 2 minutes, then add the remaining ingredients and the fried garlic. Cook everything together until the oil separates (around 10 minutes) then spoon off any excess oil, and turn down the heat to keep the sauce warm.
Heat the oil to 160C in a deep-fryer or other suitable deep, heavy based pan. Carefully lower the chicken pieces into the hot oil and deep fry for 3 to 4 minutes until crispy, golden and cooked.
Lift the chicken pieces out of the oil and drain well. Add them to the sauce and toss to coat thoroughly. Serve garnished with the spring onions, with lime wedges to the side.