Chicken Mandalay
Ingredients
- 1kg skinless boneless chicken breasts, beaten flat
Marinade
- 125ml (½ cup) soy sauce
- 125ml (½ cup) dry sherry
- 15ml (1 tbsp) fresh ginger, finely chopped
- 2 garlic cloves, crushed
Dressing
- 60ml (¼ cup) olive oil
- 125ml (½ cup) vinegar
- 15ml (1 tbsp) soy sauce
- 20ml (4 tsp) Dijon mustard
- freshly ground black pepper, to taste
- 70g cornflour
- 60g (½ cup) cake flour
- 2,5ml (½ tsp) salt
- 30ml (2 tbsp) sunflower oil
- 6 spring onions, sliced diagonally
- 60ml (¼ cup) slivered almonds, roasted
- 500g fusilli pasta, cooked
- 1 cos lettuce, shredded
Instructions
1
Put the chicken in a large bowl. Mix all the marinade ingredients together. and pour over the chicken. Cover and marinate overnight in the refrigerator.
2
Mix all the dressing ingredients together and refrigerate until needed.
3
Mix the cornflour, flour and salt in a bowl. Remove the chicken pieces from the marinade and dip them in the flour mixture.
4
Heat the oil in a wok or large frying pan and fry the chicken in batches until golden and crispy. Drain and allow to cool completely.
5
Once cool, cut the chicken into bite-sized chunks.
6
Toss the chicken, spring onions, almonds and pasta with enough dressing to coat well. Arrange the lettuce on a serving platter and top with the chicken mixture.
![Chef Hugo Uys’ 5 Best [of New York] – November 2018](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York] – November 2018")
