FRIED CHILLI IN OIL RECIPES

Steps:

• For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.
• Coat the pork in the marinade and chill in the fridge for 15 minutes.
• Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes.
• Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.
• Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.
• Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice.

Steps:

• Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
• Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
• Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.