If we’ve managed to coax you into portioning that chicken from our smoky, sticky big bird, we lure you in with any foodie’s favourite part of the bird – the oysters. These are faux oysters of course, but oh so delicious. Chicken oysters are the two small, oyster-shaped pieces of dark meat that lie on either side of a whole chicken’s backbone. Seeing as there are only two, use them together with some chopped thigh meat – go on, get frying!
On the side
Red onion tempura bites: Simply slice 1 – 2 red onions (2 might be better, they are tasty) and dip into the remaining tempura batter. Fry in batches in hot oil until slightly puffed and golden, 4 – 5 minutes. Remove from the hot oil and drain on paper towel. Remember to sprinkle with that Maldon! Feel like keeping things a little more ‘dirty south’ style? Dip the fried oysters in chilli salt followed by a dunk in barbecue sauce.
Recipe by Leila Saffarian
Tempura chicken oysters and bites
Ingredients
Chicken
- chicken oysters and chopped thigh meat (skin off)
- Maldon Sea Salt and freshly ground black pepper, to taste
- flour, for dusting
Tempura-style batter
- 140g (1 cup) self-raising flour
- 250ml (1 cup) cold sparkling water
- Maldon Sea Salt and freshly ground black pepper, to taste
- extra flour, for dusting
- vegetable oil, for frying
- red onion tempura bites, to serve
Instructions
Place the chicken on a board and add a good pinch of Maldon Salt and freshly ground black pepper. Dust with flour.
For the batter, combine the ingredients in a large bowl. If the batter looks a bit stiff, add a splash more cold sparkling water for a thinner consistency.
Dip the chicken into the batter and fry in a deep-fat fryer in hot oil until golden and cooked through, 5 – 7 minutes. Drain on paper towel.
Serve with red onion tempura bites and a squeeze of fresh lime juice.
