Fried Sweet Chili, Coriander and Ginger Chicken

Thought I better cook Chinese tonight as we will be in France tomorrow for 9 days! Don't think we will be eating rice somehow......

By the way, what do you think about my new template? Any comments?...
Also, congratulations to Doreen on your engagement! I  am happy for you.

Fried Sweet Chili, Coriander and Ginger Chicken


6 chicken thighs, skin off, cut into bite-size pieces
4 tablespoons cornflour
2 egg whites
oil for deep-frying
sea salt and ground white pepper

For the sauce:
3 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and sliced
1 medium red chilli, deseeded
6 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
juice of 1 lime
1 small handful of freshly chopped coriander

Season the chicken pieces with salt and white pepper. Combine the cornflour and egg whites to make a batter.
 Heat the oil to 180º or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
 Dip the chicken slices in the batter, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using tongs and drain on absorbent kitchen paper.
To make the sauce, add 1 tablespoon of the oil into a seperate pan, and when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
Return the chicken to the pan and turn to coat in the hot sauce, then stir in the coriander and serve immediately. Serve with steam rice.