Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four.. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. Drain the oil from the pan, leaving 1.
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Get this recipe in Mary Berry's Quick Cooking - order your copy. Glazed Coriander Chilli Chicken. This flavoursome dish can be on the table in about 30 minutes and was inspired by a wonderful meal at a friend's house. A perfect weekday family dinner, served hot with minted new potatoes and a rocket and tomato salad.. Let rest for 20 minutes. Combine the sweet and sour sauce ingredients in a small basin. Set aside for use later. Prepare the slurry or mixture per the instructions. In a heated wok, skillet, or Kadai, deep-fry the poultry. When the oil has attained a temperature of medium, coat the chicken with the batter.
