Ingredients:
- 2 eggs
- 2 chicken fillets, sliced into strips
- 1 tbsp rapeseed oil
- u00bd tsp chilli powder
- To serve:
- Red and green chillies, sliced
- 300g frozen chips
- 200g ground almonds
- u00bd tsp paprika
- u00bd an onion, sliced
- For the seasoning:
- 1 tsp sea salt
- 1 tbsp Chinese five spice
- u00bd tsp garlic powder
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cook the chips according to the package instructions.
- Meanwhile, in a bowl, combine the ground almonds, paprika and some salt and black pepper. Beat the eggs together in a separate bowl.
- Working one piece at a time, dip the chicken pieces into the beaten egg to coat them thoroughly, then dredge them in the almond mixture.
- Heat the rapeseed oil in a large pan over a medium-high heat and cook the chicken pieces until golden-brown on both sides and completely cooked throughout. Remove to a plate and keep warm.
- Return the pan to a medium-high heat and cook the onion for 2-3 minutes. Remove and set aside.
- In a small bowl, combine the salt, Chinese five spice, garlic powder and chilli powder for the seasoning.
- Toss the chicken, onion and chips together in a bowl and scatter over the seasoning mixture from a height. Toss to coat.
- Sprinkle with sliced chillies and serve immediately.
