Finally a gluten-free easy to do fried chicken recipe! it's even better with our Little God Rye's Spicy Sweet & Sour Ketchup Sauce all over it!
- Serves: 4
- Gluten Free
Fried Chicken Ingredients:
- Chicken Wing Nibbles (enough for 4 people)
- 1 Cup Potato starch or tapioca flour
- ½ Cup Rice flour
- 200ml Cold water (you need a nice thin-ish batter)
- ½ Tsp salt
- ½ Tsp ground black pepper
- ½ Tsp baking powder (gluten-free)
- Toasted sesame seeds
- Potatoes (for making chips)
- 3 Tbsp Little God Rye - Spicy Sweet & Sour Ketchup
Salad Ingredients:
- Coriander (chopped)
- Beansprouts
- Spring Onion (finely sliced)
- Juice ½ Lime
- Cucumber (use a spiral maker or slice thinly)
Instructions Chips:
Set your fryer to 180C.
Cut your potatoes into chips and then pop into a large bowl and cover with cold water and rinse twice, next, pat dry them with paper towel.
Next, fry your chips and once done remove and pop on paper towel again and pat dry to remove any oil, and then remove at 190c, then remove and pat dry again and keep warm in the oven until needed, season with flaked sea salt.
Instructions Chicken:
Combine salt, pepper, water, potato starch and rice flour together in a medium sized bowl.
Set your fryer to 190C.
Next, drop your chicken into the batter mix and then into the fryer, the chicken should take around 3 minutes, remove and place onto paper towel to remove excess oil. Then re-fry for another 4 minutes.
Get a large bowl with paper towel and pop your chicken in and lightly pat dry with paper towel to remove any oil.
Make sure you cook your chicken in batches if doing a lot, you can keep it warm in the oven and re-fry again to make it crispy again.
Toss in Little God Rye Spicy Sweet & Sour Ketchup.
Instructions Salad:
Put all salad ingredients into a small bowl and mix well, just before serving smash the juice of a lime over.
Serve:
Serve on a large cheese board with the chips and salad.