This is from the Wagamama cookbook and is very easy to make and delicious served with lime and a nice glass of cold beer. Using chicken thighs means the meat won't dry out which can be a problem if using chicken breasts. I've changed the recipe slightly to make it simpler, with fewer ingredients.
Ingredients:
4 skinless boneless chicken thighs, cubed
1 egg, beaten
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons cornflour
vegetable oil, for frying
3 tablespoons soy sauce
1 teaspoon sugar
Mix the soy sauce and sugar in a bowl and add the chicken pieces. Marinate for as long as possible but it doesn't have to be more than an hour or so if you're pressed for time. In another bowl, mix the egg, herbs and cornflour until you have a smooth batter. Add the marinated chicken pieces to the batter and coat well. Fill a large pan with enough oil to shallow fry the chicken pieces. Heat to 180 degrees centigrade or until the oil bubbles when you add a small amount of batter. Fry the chicken pieces, in batches if needed, for 3-5 minutes until golden brown. Remove onto a paper towel to drain, and serve with lemon wedges and soy sauce for dipping.
You can buy the Wagamama cookbook from Amazon: www.amazon.co.uk/Wagamama-Cookbook-DVD-Hugo-Arnold/dp/1856266494/ref=sr_1_1?ie=UTF8&qid=1365000124&sr=8-1.
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