Really had to #trusttheprocess here since it’s Mediterranean Dish and not make edits, but this turned out yummy! Super earthy, I think it would be insane to use any oil other than olive oil for this, yet ppl do it. I served it with a simple marinated tomato salad which was a bright contrast. Totally something I could picture having eaten in Italy fr fr, where simplicity is king.
Oh! I also used both zucchini and summer squash for this which worked fine.
Made my little adjustments as I do. I think .5tsp paprika in the marinade is needed. Scaled down to 4 servings and used just 1 russet + 1lb chicken. Served with the Trader Joe’s premade Classic Greek Salad and sparkling lemonade!
Sauce: sort of merged with Woks of Life recipe and added things to my taste. Started by sautéing minced garlic and a bit of ginger in avocado oil, added a star anise and 4 dried Chinese chiles (this took like total 30 seconds). Added only about a tablespoon of the orange zest and 2 tbsp brown sugar, the rest of the sauce ingredients, with rice wine vinegar instead of white and a tablespoon of gluten-free oyster sauce—tamari not soy sauce. Plus a few grinds of Szechuan pepper. I’m just really passionate about Chinese flavors but didn’t feel like doing a whole wok/oil frying situation for the chicken lol! If you don’t have all the stuff I am sure doing the sauce as advised would still be good albeit much sweeter and not spicy whatsoever.
Used a random seasoned salt instead of Nature’s cuz idk what that is for the batter. Do NOT try to shake the chicken midway through cooking, it will not work. I had some separation of batter from chicken but it wasn’t too bad.
Steamed a a crown’s worth of broccoli for a minute or so, before tossing everything together cuz you gotta have a vegetable! Sesame seed shake on top to make it cute 👄 I really like this method for a healthier version of otherwise fried dishes. May have to experiment.
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