Crispy Chicken and Beans
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. Cut each chicken breast into paper-thin slices across the grain. Put corn flour in a medium mixing bowl, add salt and pepper, pour in water and stir until smooth. Add baby beans and toss until they are coated in cornflour mixture.
  2. Pour enough oil in a medium heavy-based pan to come half way up sides. Heat oil over a medium heat. When oil is hot, remove beans, 1 at a time, from cornflour mixture, draining excess mixture from each bean. Cook beans, in batches, for 1-2 minutes until just golden. Drain beans on crumpled paper towel.
  3. Add chicken to cornflour mixture and toss until coated. Cook chicken, in batches, for 2-3 minutes or until golden and crisp. Drain.
  4. Put vinegar and ginger in a small bowl and stir to combine. Serve beans and chicken stacked, drizzled with vinegar and ginger mixture.