Another great foodgawker find! This recipe is from a blog called Picture The Recipe which is spot on because the picture of it totally lured me in. And then I read the ingredients… I have to be honest, the idea of cooking with mayo didn’t inspire me, but this looked too good not to give it the benefit of the doubt. And I’m sure I’ve seen Hellmann’s promoting recipes that heat up mayo so I figured I’d give it a go and trust in the blog.
Don’t let the mayo put you off, there was not a clean plate in the house!! It was quite rich but a little sauce goes a long way, which is just as well because this isn’t a dish that comes with loads of jup. Next time I’ll serve it with some stir fried brocolli, or bak choi, the green will really temper that richness the mayo brings. The other thing that really recommends this is how easy it was to put together, the whole egg wash flouring thing really sounds more flaff than it actually is. And baking the chicken still gives you that lovely velvetting texture from the egg/flour coating but in a much more healthy way than frying it. I’m off now to check out the other recipes on that blog 🙂
- 2 chicken breasts, cut into bite size pieces
- 3 eggs
- 1 cup plain flour
- 2 tsp garlic salt
- 1/2 tsp hot sauce (Sirachi or Tobasco)
- 1/2 tsp black pepper
- Zest of 1 orange
- 1/2 cup orange juice
- 1/2 cup of mayonnaise (trust me, this works!)
- 5 tbsp Thai sweet chilli sauce
- Salt for seasoning
- Chives or spring onions for garnish
- Boiled rice
- Get your rice on an pre-heat the oven to 200C/400F.
- In a medium sized bowl whisk together the eggs, hot sauce and 1 tsp of the garlic salt. Add the chicken to the egg mix and stir well so that every piece is coated.
- In a medium sized shallowish bowl mix together the flour, the other 1 tsp of garlic salt and the pepper.
- This is where I snap on the CSI vinyl gloves! Take 3 or 4 pieces of the eggy chicken and roll them around the seasoned flour until they’re coated all over. Space them out on a baking sheet.
- Pop in the oven and bake for 15 minutes which should cook the pieces through.
- While the chicken is cooking get the sauce ready by mixing together the mayonnaise, orange juice, orange zest, sweet chilli sauce and salt to season. It won’t look pretty at first (understatement!), all lumpy and sort of curdled, but once you get whisking those lumps should disappear, although you might need to persevere a bit to get rid of all of them.
- Pour the sauce into a wok, or similar sized pan, and set aside until the chicken is cooked. The chicken pieces will still look quite floury in places but don’t worry, we have plans for that flour later! Then, change your setting from oven to grill and put the chicken pieces under for about 5 minutes, or until there are some lovely brown bits on the chicken.
- While you’re grilling the chicken pieces, put the sauce on a medium-high heat until it’s gently boiling and then turn it down to simmer. When the chicken is ready to come out from under the grill, put the pieces into the sauce and coat well. The floury bits of the chicken will come loose and thicken the sauce, which should start to look glossy.
- Give it a couple of minutes and once you’re happy with the thickness of the sauce add some snipped chives, mix through, plate up, scatter a few more snipped chives on top for show, and serve!
