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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 elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. 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 task this salted egg & mongolian buttermilk crispy chicken formula with 26 components which are definitely easy to receive, and we have to process them at the very least through 4 tips. 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
- Prepare Marinate ingredients
- Make ready 1 tbp Shaoxing Chinese rice wine
- You need 1/2 tsp of salt
- Prepare 1/2 tsp - white pepper powder
- Take 1 tsp - sesame oil
- Get 1/2 tbp brown sugar
- Take of Deep fry ingredients
- Get 2 of tbp self-raising flour
- Take 2 for tbp sweet potato flour (coarse)
- You need 2 - tbp rice flour
- Provide - Adequate water
- Prepare of Adequate frying oil
- Get of Sauce - Buttermilk
- Give 200 ml evaporated milk
- Need 2 tbsp of unsalted butter
- Prepare 4 clove of garlic, chopped
- Get 1 of tbp brown sugar
- Get 1/2 tsp of salt
- Need 2 branches - curry leaf
- Need 2 for small red chili, chopped
- Make ready of Sauce - Salted egg (add on to buttermilk sauce)
- You need 2 for salted egg yolk, hard boiled and mashed
- Need - Sauce - Mongolian (add on to buttermilk sauce)
- You need 2 - tbp sweet chilli sauce
- Make ready 1/2 tsp black pepper powder (coarse)
Salted Egg & Mongolian Buttermilk Crispy Chicken making:
- 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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