If I do say so myself this was one of the tastiest meals I have had to date! So much so it is definitely on my weekly menu!! Actually I would probably eat it everyday! We all know how high calorie this dish is in a Chinese takeaway so to be able to recreate it and enjoy with no guilt makes me a very happy girlie!
Serves 4 (or 2 people if your like me ;))
Crispy Shredded Salted Chicken
4 Chicken fillets
100g of Instant potato mix/wholemeal or white breadcrumbs/panko breadcrumbs
2 medium eggs
1.5 tsp of chilli powder
1.5 tsp of garlic granules
1.5 tsp of salt (always season to your own taste)
low cal cooking spray/ olive oil spray oil.
Firstly I prepare my Chicken fillets butterflying the breast, or cut on the horizontal being careful not to slice off your fingers! This will leave you with two flat smaller fillets. I then cut long thin strips about 0.5 inches in diameter.
I crack the eggs into one bowl and mix well, I add the instant potato mix to the other bowl along with the dried spices and salt.
Now its time to get messy!! I use one hand for dipping the egg and the other for crumbing. Dip each strip in the egg and then in the crumb mix and onto a plate while you repeat the process for the rest of the chicken. I wont lie it is tedious but my is it worth it.
Spray both side of the strips well with low calorie cooking spray, place on a chip tray or like I do into my tefal actifry. If using 4 fillets of chicken I would cook in two batches in the actifryer. If using an oven or grill cook for 10/15 minutes @180c or under a medium grill turning each strip during cooking, if you use a mesh chip tray it will cook on both sides in the oven.
When they come out of the oven I sprinkle with a shake of garlic granules, a little more salt and freshly sliced red chilli! (Use salt to your own tasting)
Spicy Sweet and Sour Sauce
50mls of Orange and Pineapple squash or 100mls of Diet/Zero Orange
100mls of Passata
1 tbsp of White wine/malt vinegar
1 tbsp of garlic granules
1 tsp of freshly chopped Chilli
1 tbsp of Tomato puree
1/4 of a chicken stock cube
75mls of water.
In a heavy based frying pan or wok ( I find the sauce reduces better/quicker in a pan rather than a saucepan), place the tomato puree, Passata, Orange and Pinapple squash/diet orange, chicken stock cube, garlic granules, vinegar, freshly chopped chilli and water and leave to reduced for 10/15 minutes on a medium heat.
Place the sauce in a bowl and leave aside. It can be served hot or cold!
2 sheets of dried medium egg noodles.
1 packet of bean sprouts
1 spring onion
1 tsp of garlic granules
1 tsp of oyster sauce
1 tbsp of dark soy sauce
1 tsp of light soy sauce
Olive oil frylight
1 tbsp of water.
Cook the egg noodles for 2 minutes less than stated on the packet. Drain and leave aside. I like to give them a couple of sprays of frylight at this stage so they dont stick.
Preheat your Wok or deep frying pan on a hight heat spray with some frylight, add the beansprouts and sliced spring onion. Toss a few times, add the egg noodles, dark soy, water, garlic granules, oyster sauce and toss in the pan! At the end add the light soy to season and serve straight from the wok.
Serve with seasonal steamed veg or a chopped salad of your choice.
I hope you all enjoy!