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Crispy chicken pieces in ramen sauce with sweet and sour chili sauce

Crispy chicken pieces in ramen sauce with sweet and sour chili sauce


Recipe from Hugo Saint Jacques.

Difficulty level: Beginner (easy)
Total return: 4 stakes
Preparation time: (15 minutes)
Cooking time: (10-12 minutes)

ingredients

A chick

  • 4 chicken breasts
  • 1 cup (250 ml) rice flour
  • 2 beaten eggs
  • 3 x 85g packages of in-store instant ramen noodles
  • 1 c. 1 tablespoon (15 ml) canola oil

Thai chili sauce

  • 1 cup (250 ml) fine sugar
  • A quarter cup (60 ml) of rice vinegar
  • 3 Thai chili peppers
  • 4 cloves of garlic, finely chopped
  • 1 c. 1 teaspoon (5 ml) fine salt
  • Half a cup (125 ml) water
  • 1 chopped green onion

Broccoli with sesame

  • 2 broccoli pieces, cut into small bunches
  • 3 tablespoons. 1 tablespoon (45 ml) sesame oil
  • 1 clove of garlic, minced
  • 2 tablespoons. 1 tablespoon (30 ml) minced ginger
  • 3 tablespoons. One tablespoon (45 ml) sesame

pruning

  • ½ cup (125 ml) of homemade or store-bought kimchi
  • Coriander leaves

to prepare

level 1 : Heat the air fryer to 375°F (190°C). Then cut the chicken breasts into slices (5-6 pieces for each breast).

The second step : In a bowl, put the flour. In another method, beat the eggs and in the third, crush the crunchy ramen noodles (I suggest you do this using a food processor to get fine but still cohesive crumbs). Then bake the chicken strips English style. (1. flour 2. eggs and 3. ramen). Place the breaded chicken fillets in the air fryer and cook for 10 to 12 minutes.

Step 3: Meanwhile, in a small bowl, boil the vinegar and powdered sugar for one minute until they dissolve well. Then, in a mortar, grind the garlic cloves and chili peppers (2 pitted chili peppers and 1 with seeds) until there are no large pieces left. Then add the sweet vinegar mixture and add the water. Cook for 7 to 8 minutes to reduce and thicken the sauce. Then cool and add sliced ​​green onions.

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Step 4: For the broccoli, in a large frying pan, heat the sesame oil and roast the florets until browned. Then add garlic, ginger and a little water to create a little steam. Add sesame seeds and season with salt and pepper to taste. Serve in the center of the plate, then coat the crispy chicken strips with the sweet and sour sauce and serve over the broccoli. Garnish with a few coriander leaves and kimchi to taste.

Good appetite !