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  • Serves 4
  • Medium




Packed full of flavour, these little chicken morsels make a terrific snack. They are easy to prepare, and so much classier than regular fried chicken!

To Marinate the Chicken

  1. Combine the marinade ingredients in a large bowl.
  2. Add the chicken pieces, making sure to completely coat them.
  3. Cover and marinate in the fridge for 30 minutes, or up to 1 hour.

To Fry the Chicken

  1. Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil.
  2. Heat to 170°C (325ºF), or until a cube of bread dropped into the oil turns golden brown in 20 seconds.
  3. Whisk the egg in a small bowl, and place the cornflour in a separate bowl.
  4. Working in batches, dip the chicken pieces in the egg, then the cornflour, and place into the oil.
  5. Fry for 3–4 minutes, until golden.
  6. Remove with a slotted spoon and drain on paper towel. Drop the fresh basil leaves into the oil for a few seconds, then remove.

To Serve the Chicken

  1. Place the fried chicken in a serving dish.
  2. Sprinkle with the fried basil leaves and the five-spice powder.
  3. Toss to ensure all the chicken pieces are evenly coated.
  4. Serve immediately, with the chipotle mayonnaise.

Serves 4 as a snack

Luke Mangan

Luke Mangan is one of Australia’s leading chefs and restaurateurs, highly regarded internationally as a shining example of contemporary culinary culture. Starting his career under Herman Schneider, of ‘Two-Faces’ before working with Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London, Luke was able to hone his craft for the international market. Luke’s Australian and international establishments range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours. Luke currently owns and operates Luke’s Kitchen, Chicken Confidential and glass brasserie, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas, Tokyo; Chicken Confidential, Coast Café + Bar and Bridge Bar, Sydney Airport, Salt grill, A Taste of Salt and Luke’s on board five P&O Cruise liners and is the Business Class consulting chef for Virgin Australia. Luke has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances, both in Australia and internationally. Luke received the ‘Friend of Australia' award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination. Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, Actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Cancer Council, Breast Cancer Network Australia, Cure The Future and FSHD Global Research Foundation, amongst numerous others. As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, in partnership with Sydney TAFE and Australia’s industry leaders, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

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Roadside BBQ Chicken
Roadside BBQ Chicken

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