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Serves
US | Metric
Ingredients
Fried chicken
  • 6 Chicken thighs cut into strips
  • 250 ml Buttermilk
  • 250 g Cornflour
  • 250 g Self raising flour
  • 2 tsps Celery salt
  • 2 tsps Paprika
  • 2 tsps Chilli powder
  • 2 tsps Garlic powder
  • 1 tsp Cumin
  • 1 tsp Oregano
Sauce
  • 100 ml Maple syrup
  • 100 ml Chicken stock
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Chilli flakes
  • 1 tsp Garlic paste
  • 6 Cloves garlic sliced
  • 1 Knob of butter
Garnish
  • Sliced spring onion
  • Sesame seeds
Maple Garlic Chicken Maple Garlic Chicken
Maple Garlic Chicken

One for the garlic lovers....

Prep 45 minutes
Total 12 hours 45 minutes

Marinade your chicken thighs in the buttermilk in the fridge overnight.


Heat a deep fat fryer or heavy duty pan with oil to 190℃. Mix all the other ingredients for the chicken and then cover the chicken strips in the mix, shaking off any excess. Place into the oil and cook for a couple of minutes at 190℃ to get a nice crisp before turning down to 160℃ for a further 6-8 minutes.


For the sauce, heat the butter in a pan and then add the garlic. Carful not to burn. Cook until starting to turn golden then add the other ingredients and simmer until reduced by 1/4.


Garnish and serve on top of boiled rice.

Maple Garlic Chicken Maple Garlic Chicken
Maple Garlic Chicken

One for the garlic lovers....

favorite
print
like
Prep 45 minutes
Total 12 hours 45 minutes
Serves
US | Metric
Ingredients
Fried chicken
  • 6 Chicken thighs cut into strips
  • 250 ml Buttermilk
  • 250 g Cornflour
  • 250 g Self raising flour
  • 2 tsps Celery salt
  • 2 tsps Paprika
  • 2 tsps Chilli powder
  • 2 tsps Garlic powder
  • 1 tsp Cumin
  • 1 tsp Oregano
Sauce
  • 100 ml Maple syrup
  • 100 ml Chicken stock
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Chilli flakes
  • 1 tsp Garlic paste
  • 6 Cloves garlic sliced
  • 1 Knob of butter
Garnish
  • Sliced spring onion
  • Sesame seeds

Marinade your chicken thighs in the buttermilk in the fridge overnight.


Heat a deep fat fryer or heavy duty pan with oil to 190℃. Mix all the other ingredients for the chicken and then cover the chicken strips in the mix, shaking off any excess. Place into the oil and cook for a couple of minutes at 190℃ to get a nice crisp before turning down to 160℃ for a further 6-8 minutes.


For the sauce, heat the butter in a pan and then add the garlic. Carful not to burn. Cook until starting to turn golden then add the other ingredients and simmer until reduced by 1/4.


Garnish and serve on top of boiled rice.