Chicken Mandalay

September 9, 2016 (Last Updated: November 14, 2018)
chicken mandalay recipe

Chicken Mandalay

Serves: 4 - 6
Cooking Time: 40 mins + overnight for marinating

Ingredients

  • 1kg skinless boneless chicken breasts, beaten flat
  • Marinade

  • 125ml (½ cup) soy sauce
  • 125ml (½ cup) dry sherry
  • 15ml (1 tbsp) fresh ginger, finely chopped
  • 2 garlic cloves, crushed
  • Dressing

  • 60ml (¼ cup) olive oil
  • 125ml (½ cup) vinegar
  • 15ml (1 tbsp) soy sauce
  • 20ml (4 tsp) Dijon mustard
  • freshly ground black pepper, to taste
  • 70g cornflour
  • 60g (½ cup) cake flour
  • 2,5ml (½ tsp) salt
  • 30ml (2 tbsp) sunflower oil
  • 6 spring onions, sliced diagonally
  • 60ml (¼ cup) slivered almonds, roasted
  • 500g fusilli pasta, cooked
  • 1 cos lettuce, shredded

Instructions

1

Put the chicken in a large bowl. Mix all the marinade ingredients together. and pour over the chicken. Cover and marinate overnight in the refrigerator.

2

Mix all the dressing ingredients together and refrigerate until needed.

3

Mix the cornflour, flour and salt in a bowl. Remove the chicken pieces from the marinade and dip them in the flour mixture.

4

Heat the oil in a wok or large frying pan and fry the chicken in batches until golden and crispy. Drain and allow to cool completely.

5

Once cool, cut the chicken into bite-sized chunks.

6

Toss the chicken, spring onions, almonds and pasta with enough dressing to coat well. Arrange the lettuce on a serving platter and top with the chicken mixture.

 

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