Alive and Cooking

Hot Chilli Crispy Fried Poussin

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(Serves 2-4)
2 Poussin
100ml hot chilli sauce
50ml red wine vinegar
1 litre chicken stock
1 stick of celery, cut into strips
250g bean sprouts
110g tinned water chestnuts, finely sliced
200g tinned baby corn spears, sliced lengthways
1 carrot, cut into strips
1 leek, sliced
1 tbsp sesame oil
Sunflower oil for deep frying


Pour all of the chicken stock into a saucepan. Place both Poussin in and cover. Boil for 5 minutes, then remove the lid and simmer for 5 minutes, then remove Poussin from the pot.

Place Poussin into large bowl, pour over 50ml of the hot chilli sauce and the red wine vinegar and baste thoroughly and allow to marinate.

Drain excess marinade from the Poussin and drop into a hot deep fryer, one at a time, for 7-10 minutes each. Place cooked Poussin into an oven to keep warm.

Splash sesame oil and splash of sunflower oil into a hot wok. Slide in all of the vegies, except the bean sprouts.

Stir fry vegies for 3-4 minutes, then toss in the bean sprouts, remaining marinade and remaining hot chilli sauce and stir through for another minute.

Serve crispy Hot Chilli Poussin over stir-fry vegies.

Hot Chilli Crispy Fried Poussin