Crispy Chicken with Orange Miso Sauce

Method

• In a large flat bowl combine the flours and season well with salt.
• In another bowl whisk the eggs.
• Get two plates ready to put the floured chicken on once coated.
• Now dip the chicken first in the egg then in the flour mix and place on plates until ready to fry. It is messy but worth it!
• Then cook your eggplant by heating a little oil in a pan and frying until nicely golden on each side. Salt while cooking. Set them aside until ready to plate up.
• Get a pot and place all your sauce ingredients in except for the cornflour.
• Blanch your sugar snap peas by pouring boiling water over them, leave them for 3 minutes and then drain.
• Place a large heavy-based pan on a med-high heat. Add a good inch of oil to fry the chicken.
• Once hot enough add your chicken in batches. I did three batches. While cooking, turn over a few times. I take a test piece from each batch to check it is cooked. The chicken needs to be golden and cooked through. Once cooked drain on a paper towel. Sprinkle with salt.
• While cooking the chicken, make your sauce. Put your sauce pot on medium heat and simmer for a few minutes. Taste and add more sugar or soy if needed.
• Make a slurry with your cornflour and 2 tablespoons of water. Add this to the pot and whisk. Cook for another couple of minutes until thick and glossy.
• To assemble, mix your eggplant, sugar snaps & chicken together. Top with the sauce & sprinkle with sesame seeds and coriander.
• Serve with rice

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