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Ingredients

500g chicken thighs, chopped into bite-sized pieces
CJ frying mix powder (for both wet and dry batters)
1 bag Proper Crisps Chilli Crisps, crushed and split into two even portions
Your favourite chilli oil, ours is Bones Pickles Chilli Peanut, to serve

Preparation

Prepare the chicken. Cut the thighs into bite-sized pieces, ensuring they are uniform for even cooking.

Set up your batter stations. In a shallow bowl, add a generous amount of CJ Frying Mix Powder. In a separate bowl, mix another portion of CJ Frying Mix Powder with enough water to create a thick, smooth batter. Stir in half the crushed Proper Crisps Chilli Crisps into the wet batter.

First, dredge the chicken pieces in the dry batter, coating each piece thoroughly. Shake off any excess powder. Then, dip the chicken into the wet batter, allowing the excess to drip off.

Heat oil in a deep fryer or heavy-bottomed pot to 180 degrees or high heat. Fry the coated chicken pieces in batches for about 7 minutes, or until golden brown and fully cooked. Remove the chicken from the oil and drain on a wire rack or paper towel-lined plate.

While the chicken is still hot, toss it in the remaining crushed Proper Crisps Chilli Crisps for extra flavour and crunch.

Serve immediately with Bones Pickles Chilli Peanut on the side for an extra hit of spicy, Sichuan goodness. Enjoy!