One of the things us coeliac’s have to sacrifice when embarking on our lifelong gluten free diet; is Chinese cuisine. Not Chinese food if it’s made from scratch at home but restaurant/take out Chinese food.
I used to love visiting China Town in Manchester and dining out at The Great Wall where I would have my 1/4 duck with pancakes and sweet and sour chicken with egg fried rice (I know, how very adventurous!) Yet, sadly I no longer dine out at China Town since being diagnosed. But! I would like to add that even if you are diagnosed with Coeliac Disease, please still visit China Town in Manchester. It’s a brilliant place which houses the cutest little Chinese shops and supermarkets! I was able to pick up rice paper to make spring rolls and different types and sizes of rice noodles from one of the Chinese supermarkets there – so it’s definitely worth the trip!
However, since being diagnosed with Coeliac Disease, I’ve had to sadly say another gut wrenching goodbye to the sweet and sour dish that I adored. Even Mike has had to sometimes sacrifice his beloved dish for me to make me feel a little happy [although he will sometimes have it when I’m not around]. Me and Mike have even tried to have Chinese style sweet and sour chicken at home, by buying some sweet and sour sauce from ASDA and pouring it over some cooked chicken, but sadly it didn’t compare because…the chicken wasn’t battered!
But what scared me about battering my own chicken was deep fat frying it in oil! You’ve all seen it, those god awful adverts where someone’s been deep fat frying and out of nowhere the oils on fire, there’s an explosion and the house burns down! OK, I may be over exaggerating a little and that only happens if someone foolishly pours water over the oil and not a damp cloth, but none the less, it did scare me a little.
So with Mike and Wheat Pete on standby for moral support, I deep fat fried for the first time! To be fair, it wasn’t as scary as I imagined and as long as you don’t leave the pan unattended, you’re pretty much able to deep fat fry to your hearts content! BUT, if you are still nervous and would like to just spruce up your emergency skills, here’s the link to the governments ‘cooking fire safety’ page [here]
Anyway, what surprised me with the whole process was how simple it was to prepare and make the batter, but what you get at the end is a rather impressive meal for you and your friends!
So here is my take on Chinese style battered chicken to go alongside a good quality sweet and sour sauce!
- 400g Chicken
- Salt & Pepper to Taste
- 85g of Gluten Free Plain Flour
- 1 Tablespoon of Corn Flour
- 1/2 Teaspoon of Salt
- 1/2 Tablespoon of Baking Powder
- 1 Egg
- 100ml Cold Water
- Sweet and Sour sauce [suitable for coeliac sufferers]
- Chop the chicken into ‘mouth-size’ pieces and season with salt and black pepper
- In a bowl, combine all the dry ingredients [flour, corn flour, salt and baking powder] and mix together
- Add the egg and mix together
- Gradually add the cold water until it forms a runny but thick consistency [a bit like a thick pancake batter] you might not have to use all the water!
- Add the chicken to the bowl with the mixture and mix to combine
- Fill a suitable pan with enough oil to just cover the chicken, when hot, carefully add some of the battered chicken pieces and fry until golden brown [Handy Tip: to test if the oil is hot enough, drop a tiny amount of batter in the pan and if it begins to sizzle and form bubbles, the oil is ready]
- Carefully take out the fried chicken and leave to drain
- In a separate pan, heat up the sweet and sour sauce and then pour over your Chinese style battered chicken pieces