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Main ingredients
2 chicken thighs
1 tbsp cornflour
1 tbsp vegetable oil
1/2 red onion, peeled and roughly chopped
110g/4oz mini carrots, topped and sliced on the diagonal
140g/5oz closed cup mushrooms, brushed and sliced
1 tbsp soft dark brown sugar
1 tsp white wine vinegar
1 tbsp tomato ketchup
2 tsp tomato purée
1 tbsp chopped fresh coriander
drop of sesame oil
dash of soy sauce
salt and freshly ground black pepper
vegetable oil for deep-frying
1. Skin and bone the chicken thighs. Discard the bones, then slice the chicken skin and meat into strips. 2. Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil and heat. To test if the oil is at the correct temperature, drop a small cube of bread in turns crisp and golden, the oil is ready to use. (CAUTION: Hot oil is very dangerous. Do not leave unattended.) 3. Coat the chicken skin in cornflour. 4. Deep-fry the chicken skin until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. 5. In a wok heat the remaining oil and fry the chicken strips for 3 minutes. 6. Add the onion and carrot and stir-fry for 2-3 minutes. 7. Stir in the mushrooms for 2 minutes, then the sugar, vinegar, tomato ketchup and purée for 1 minute. 8. Fold in the coriander and season. 9. Toss in the sesame oil and soy sauce. Serve.
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