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 on to 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 and 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.
- 4 large potatoes, preferably Maris Piper or King Edward (about 300g each)
- 3 tablespoons sunflower oil
- 2 cloves garlic, crushed
- 4 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sugar
- 450g skinless chicken breast, cut into long strips
- 5 fresh limes, juiced
- 2 teaspoons ground black pepper
- ½ teaspoon salt
Total time required
- Preparation time:
- Cooking time:
- Other time: Allow 30 minutes chilling time prior to cooking.
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Recipe kindly provided by the Potato Society
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