Crisp Chicken with Ginger, Lime and Sesame

Recipes kindly sponsored by Flahavan’s

Note the “crisp”. Not “crispy”. This is in deference to one of my food heroes, Simon Hopkinson who shared with Elizabeth David (I think) a very fierce aversion to the terminal and - he would argue – redundant “y”. And so, it’s crisp chicken because, well, that’s what it is.

It is also gluten-free, purely because most of my family have a wheat issue and I always try to accommodate them. In this instance, the lack of gluten involves no hardship at all.

Anyway, this recent invention is now one of our family’s firm favourites. It’s exploding with texture (crisp, yet moist chicken) and really intense flavour. Quantities are adaptable, so I’m just giving you the required guidelines here.

In an ideal world, having cooked the chicken and drizzled on the, ah, drizzle, and tossed on the toasted sesame seeds, I’d add a top dressing – as we gardeners would have it – of finely sliced spring onions and red chillis. Just for the hell of it.

Crisp Chicken with Ginger, Lime and Sesame

For the chicken:
Chicken thighs
Cornflour
Gluten-free flour (I use Dove’s Farm)
Sea salt
Sunflower oil

For drizzle:
(This quantity is enough for a dozen chicken thighs)
125ml soya sauce (gluten free, ideally)
125ml water
50g fresh ginger, sliced very finely
1 lime, zest and juice
1 tbsp roasted sesame oil

To finish:
2 tbsp sesame seeds

Take as many chicken thighs as you wish and bone them. Then cut each into three or four strips.

Mix equal quantities of cornflour and gluten-free flour and season with sea salt.

Heat the sunflower oil in a large saucepan or deep-frier.

Dredge the chicken pieces thoroughly with the flour mixture and fry until golden and crisp. Place on a wire rack on a baking tray and place in the oven at 180ºC for 5 - 10 minutes. This will ensure full crispness while letting the oil drain off.

Meanwhile warm the soya sauce and infuse with the ginger for 10 minutes or, ideally, a few hours in a warm place. Remove the ginger, add the water with the cornflour and heat all together until it thickens. Add the lime zest and juice and, finally, stir in the sesame oil.

Toast the sesame seeds on a dry pan.

Take the chicken pieces from the oven and drizzle each with some of the soya mixture. Sprinkle over the toasted sesame seeds and serve with a salad.