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Alright, don’t linger, let’s approach this salted egg & mongolian buttermilk crispy chicken formula with 26 components which are surely easy to find, and we have to process them at the very least through 4 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Salted Egg & Mongolian Buttermilk Crispy Chicken:
- Require 2 - boneless chicken thighs, cut into bite sizes
- Require - Marinate ingredients
- You need 1 - tbp Shaoxing Chinese rice wine
- Prepare 1/2 tsp salt
- Need 1/2 tsp - white pepper powder
- Give 1 tsp of sesame oil
- Make ready 1/2 of tbp brown sugar
- Make ready Deep fry ingredients
- Get 2 of tbp self-raising flour
- Make ready 2 of tbp sweet potato flour (coarse)
- You need 2 tbp rice flour
- Give - Adequate water
- Get Adequate frying oil
- Give of Sauce - Buttermilk
- Make ready 200 ml for evaporated milk
- You need 2 tbsp - unsalted butter
- Get 4 clove for garlic, chopped
- You need 1 of tbp brown sugar
- Make ready 1/2 tsp for salt
- Make ready 2 branches curry leaf
- You need 2 of small red chili, chopped
- Take for Sauce - Salted egg (add on to buttermilk sauce)
- Give 2 of salted egg yolk, hard boiled and mashed
- Need of Sauce - Mongolian (add on to buttermilk sauce)
- You need 2 tbp sweet chilli sauce
- Need 1/2 tsp black pepper powder (coarse)
Salted Egg & Mongolian Buttermilk Crispy Chicken steps:
- 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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