Crispy Chicken with Hot and Spicy Cooking Sauce

Crispy Chicken with Hot and Spicy Cooking Sauce
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main meal | Medium
Preparation time : 20 min
Cooking time : 10 min
Number of persons : 4
  • 500g chicken mince
  • 1 jar of Suzi Wan® Hot and Spicy Cooking Sauce
  • 1 clove of garlic
  • 150g Suzi Wan® Rice Vermicelli
  • 1 bunch of coriander
  • A small knob of root ginger
  • 1 onion
  • 2 egg yolks
  • 2 tbsp Suzi Wan® Fish Sauce
  • ½ litre of oil for frying
  1. Peel and crush the garlic using a garlic press. Peel and finely chop the onion. Chop the leaves of 8 coriander sprigs. Grate the ginger.
  2. Mix the chicken, garlic, onion, coriander, fish sauce, egg yolks and ginger in a large bowl.
  3. Crush the rice vermicelli and put them in a shallow bowl.
  4. Form the chicken mixture into balls, roll them in the crushed vermicelli, then fry them in the oil in a wok or deep fat-fryer until golden brown.
  5. Heat the sauce in a saucepan over a low heat, or in a bain marie or microwave.
  6. Serve hot with the sauce and a few crudités, such as cucumber and carrot batons, on the side.
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