Chicken with Garlic and Pepper
|Garlic||4 Clove (20 gm)|
|Coriander roots||3 (Use Fresh Cilantro)|
|Crushed black peppercorns||1 Teaspoon|
|Chicken breast fillets||1 Pound, chopped into 3 cm/1 1/4 in cubes (500 Gram)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Fresh basil leaves||1 Ounce (30 Gram)|
|Fresh mint leaves||1 Ounce (30 Gram)|
|Sweet chili sauce||1⁄2 Cup (8 tbs)|
1. Place garlic, coriander (cilantro) roots and black peppercorns in a food processor and process to make a paste. Coat chicken with garlic paste and marinate for 1 hour.
2. Heat oil in a wok or frying pan over a high heat until a cube of bread dropped in browns in 50 seconds, then deep-fry chicken, a few pieces at a time, for 2 minutes or until golden and tender. Drain on absorbent kitchen paper.
3. Deep-fry basil and mint until crisp, then drain and place on a serving plate. Top with chicken and serve with chilli sauce.