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Ingredients

Peanut oil, to deep fry
2 cups shredded kale leaves
115g (3/4 cup) plain flour
1 teaspoon baking powder
1.5kg chicken pieces
2 long fresh red chillies, sliced, optional
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
2 teaspoons apple cider vinegar
250ml (1 cup) passata
250ml (1 cup) Massel chicken style liquid stock
1 tablespoon brown sugar
Steamed rice, to serve

Method

Step 1 Add oil to a saucepan to come one-third up the side and heat to 180C over high heat. Deep fry the kale for 1 minute or until crisp. Transfer to paper towel to drain.
Step 2 Combine flour and baking powder in a bowl. Toss chicken in flour mixture. Deep fry chicken, in 3 batches, for 10 minutes or until cooked through. Transfer to a plate lined with paper towel.
Step 3 Use 1 tablespoon of oil from the saucepan to heat in the wok over high heat. Stir fry chilli, garlic and ginger for 30 seconds or until aromatic. Add the apple cider vinegar and simmer for 1 minute. Add the passata, stock and sugar and simmer for 7 minutes. Divide sauce and fried chicken among bowls. Sprinkle with the kale mermaid tresses. Serve with steamed rice.

Saucy fried chicken with mermaid tresses

How to make Saucy fried chicken with mermaid tresses

Ingredients

Method