YOU'LL NEED
- 2 PORTIONS -
2 Chicken Breasts
300ml Milk
1 tbsp Lemon Juice
100g Cornflower
1/2tsp Salt
1/2tsp Pepper
Sunflower Oil
150ml - 200ml Spicy Jerez Sauce
Sesame Seeds
Chives
1 Cauliflower Head
300ml Milk
1 tbsp Lemon Juice
100g Cornflower
1/2tsp Salt
1/2tsp Pepper
Sunflower Oil
150ml - 200ml Ginger & Chilli Sauce
20g Almonds
Coriander
LET'S COOK!
Mix your milk and lemon juice in a large bowl and leave to thicken for 15 mins
- this is your homemade buttermilk.
In another large bowl, mix the cornflower, salt and pepper.
Chop your chicken breasts or cauliflower into chunks.
Coat each chicken or cauliflower piece in the buttermilk then roll it to the cornflower bowl to coat evenly, repeat with all your pieces.
In a shallow pan, pour the sunflower oil to a 10cm height and heat on medium-high heat until 175C.
Carefully, lower half of your coated chicken or cauliflower pieces into the pan and cook until golden, crispy and cooked through (5 - 7 mins), then transfer to a separate large bowl.
Whilst the pieces are cooking, lightly warm your Signature Sauce in a pan then transfer to the large bowl with the golden, crispy pieces and toss the Signature Sauce and pieces together until evenly coated.
Serve your Crispy Chicken pieces with a sprinkling of sesame seeds and finely chopped chives.
Serve your Crispy Cauliflower pieces with a sprinkling of chopped almonds and coriander.
ENJOY!
