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Harissa-Soy Fried Chicken in Lettuce Leaves

INGREDIENTS

SAUCE:

2 tbsp Mustapha's Harissa

2 tbsp soy sauce

2 tbsp fresh lime juice

CHICKEN:

½ cup green onions, minced

3 tbsp soy sauce

2 tbsp Mustapha's Harissa

2 tsp sugar

2 tsp fresh ginger, peeled & finely grated

2 cloves garlic, finely grated

1 lb skinless boneless chicken thighs, cut into 1-inch cubes

GARNISHES:

12 large crisp romaine leaves

6 red radishes, trimmed & thinly sliced

½ cup fresh mint leaves (loosely packed)

&frack12; cup fresh cilantro leaves (loosely packed)

1 cup potato starch

Peanut oil or rice bran oil (for frying)

DIRECTIONS

SAUCE:

1.

Whisk Harissa, soy sauce, and fresh lime juice in a small bowl.

CHICKEN:

2.

Whisk minced green onions, soy sauce, Harissa, sugar, fresh ginger, and garlic in medium bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 1 day.

COOKING & GARNISHES:

3.

Arrange lettuce leaves, radishes, and herbs in separate piles on large platter, leaving room for chicken and sauce. Place potato starch in another medium bowl.

4.

Working in batches, add chicken pieces to potato starch and toss to coat. Shake off excess potato starch and transfer to baking sheet.

5.

Pour enough oil into a heavy, large, deep saucepan to reach a depth of 2 inches. Attach deep-fry thermometer to the side of the pan. Heat oil to 350° F.

6.

Working in 2 batches, fry chicken until cooked through, stirring often to separate chicken pieces, about 4 minutes. Transfer chicken to paper towels to drain.

7.

Place chicken and sauce on platter with garnishes. Serve, allowing guests to fill lettuce leaves with chicken, radishes, herbs, and sauce.