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Alright, don’t linger, let’s approach this salted egg & mongolian buttermilk crispy chicken formula with 26 elements which are undoubtedly easy to have, and we have to process them at the very least through 4 ways. You should commit a while on this, so the resulting food could be perfect.
Composition - Salted Egg & Mongolian Buttermilk Crispy Chicken:
- Make ready 2 of boneless chicken thighs, cut into bite sizes
- Make ready Marinate ingredients
- Prepare 1 of tbp Shaoxing Chinese rice wine
- Provide 1/2 tsp of salt
- Make ready 1/2 tsp of white pepper powder
- Take 1 tsp for sesame oil
- Get 1/2 for tbp brown sugar
- Prepare of Deep fry ingredients
- Prepare 2 for tbp self-raising flour
- Prepare 2 of tbp sweet potato flour (coarse)
- Take 2 - tbp rice flour
- Take for Adequate water
- You need - Adequate frying oil
- Need - Sauce - Buttermilk
- Take 200 ml - evaporated milk
- You need 2 tbsp for unsalted butter
- Require 4 clove for garlic, chopped
- Give 1 tbp brown sugar
- You need 1/2 tsp salt
- Give 2 branches - curry leaf
- Provide 2 of small red chili, chopped
- Get for Sauce - Salted egg (add on to buttermilk sauce)
- Give 2 salted egg yolk, hard boiled and mashed
- Require - Sauce - Mongolian (add on to buttermilk sauce)
- Make ready 2 - tbp sweet chilli sauce
- Provide 1/2 tsp of black pepper powder (coarse)
Salted Egg & Mongolian Buttermilk Crispy Chicken how to cook:
- Marinate - Make sure the chicken pieces are dry and marinate them for at least 30 mins.
- Deep fry - Mixture A: Mix self-raising flour with enough water until it gets a bit thick. - Mixture B: Mix rice flour and sweet potato flour together. Rice flour is to absorb moisture. - Dip all the marinated chicken pieces into mixture A and mix it well. - Roll the chicken pieces into mixture B. Shake it off and put it into another bowl. Leave it for 10 mins.
- Deep fry - Heat up frying oil and deep fry the chicken pieces with small-medium fire until golden brown. Drain excess oil on grill tray. - Deep fry second time quickly with big fire for a few seconds to get the crispy taste.
- Sauce - Melt the butter in a pan with medium fire and stir fry garlic, curry leaves and red chili till fragrant. - Add the remaining ingredients and simmer sauce with small fire to the thickness you want. - When the sauce is ready, off the fire. Pour the fried chicken pieces and mix it well.
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