Chicken skewers and chunky chips recipe with a black pepper dip

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Put a twist on the classic chicken and chips dinner with this simple and tasty recipe.

National Chip Week chicken skewers with black pepper dip and thick cut chips

© Potato Council

If you have a hankering for chicken and chips, this easy fusion recipe combines the flavours of the East with the classic cut chips from the West.

Chicken skewers with black pepper dip and thick cut chips recipe


Serves: 4

INGREDIENTS

  • For the chips:
  • 4 large potatoes, preferably Maris Piper, King Edward (about 300g each)
  • 2-3 tbsp of sunflower oil
  • For the chicken skewers:
  • 2 garlic cloves, crushed
  • 4 tsp light soy sauce
  • 2 tsp oyster sauce
  • 2 tsp sugar
  • 450g skinless chicken breast, cut into long strips
  • For the dipping sauce:
  • Juice of 5 fresh limes
  • 2 tsp sugar
  • 2 tsp ground black pepper
  • ½ tsp salt

METHOD

Heat oven to 200°C/fan 180°C/gas 6.

Mix together the garlic, soy sauce, oyster sauce and sugar. Add the chicken strips and toss to coat evenly. Marinate for about 30 minutes.

To make the dipping sauce, combine lime juice, sugar, black pepper and salt. Pour into individual dipping dishes.

Square off four sides of each unpeeled potato, and then cut into thick even-shaped chips.

Put the chips into a large pot of salted cold water, and bring to the boil. As soon as the water is boiling, drain the chips, and tip them onto kitchen paper to dry thoroughly.

Put the dry chips into a large bowl. Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil.

Spread the chips onto a baking tray. Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and golden brown.

Thread the chicken onto 8 skewers. Preheat the grill to medium and cook the skewers under the grill, for 6-8 minutes, turning occasionally.


For more information on National Chip Week (17-23 February 2014), visit chips.lovepotatoes.co.uk

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