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Salted Egg & Mongolian Buttermilk Crispy Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could be provided at different standard situations possibly. I am certain you will see lots of people who just like the Salted Egg & Mongolian Buttermilk Crispy Chicken dishes which you make.
Alright, don’t linger, let’s practice this salted egg & mongolian buttermilk crispy chicken formula with 26 components which are definitely easy to obtain, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.
Composition for Salted Egg & Mongolian Buttermilk Crispy Chicken:
- Need 2 boneless chicken thighs, cut into bite sizes
- Make ready of Marinate ingredients
- Give 1 for tbp Shaoxing Chinese rice wine
- You need 1/2 tsp - salt
- Give 1/2 tsp of white pepper powder
- Get 1 tsp - sesame oil
- Prepare 1/2 tbp brown sugar
- Require - Deep fry ingredients
- Get 2 - tbp self-raising flour
- Provide 2 for tbp sweet potato flour (coarse)
- Prepare 2 of tbp rice flour
- Need for Adequate water
- Need of Adequate frying oil
- Need of Sauce - Buttermilk
- Prepare 200 ml of evaporated milk
- Get 2 tbsp - unsalted butter
- Get 4 clove garlic, chopped
- Need 1 - tbp brown sugar
- Require 1/2 tsp of salt
- Give 2 branches curry leaf
- Require 2 for small red chili, chopped
- Require - Sauce - Salted egg (add on to buttermilk sauce)
- Give 2 salted egg yolk, hard boiled and mashed
- Give of Sauce - Mongolian (add on to buttermilk sauce)
- Provide 2 - tbp sweet chilli sauce
- Require 1/2 tsp of black pepper powder (coarse)
Salted Egg & Mongolian Buttermilk Crispy Chicken making process:
- 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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