Practical Method to Cooking Appetizing Salted Egg & Mongolian Buttermilk Crispy Chicken
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To make an unforgettable Salted Egg & Mongolian Buttermilk Crispy Chicken, below are the components needed:
- You need 2 of boneless chicken thighs, cut into bite sizes.
- Use of Marinate ingredients.
- Use 1 of tbp Shaoxing Chinese rice wine.
- Provide 1/2 tsp of salt.
- Take 1/2 tsp of white pepper powder.
- Prepare 1 tsp of sesame oil.
- Provide 1/2 of tbp brown sugar.
- Take of Deep fry ingredients.
- Get 2 of tbp self-raising flour.
- Prepare 2 of tbp sweet potato flour (coarse).
- Get 2 of tbp rice flour.
- Use of Adequate water.
- You need of Adequate frying oil.
- Use of Sauce - Buttermilk.
- Use 200 ml of evaporated milk.
- You need 2 tbsp of unsalted butter.
- Get 4 clove of garlic, chopped.
- You need 1 of tbp brown sugar.
- Get 1/2 tsp of salt.
- You need 2 branches of curry leaf.
- Prepare 2 of small red chili, chopped.
- Provide of Sauce - Salted egg (add on to buttermilk sauce).
- Take 2 of salted egg yolk, hard boiled and mashed.
- Take of Sauce - Mongolian (add on to buttermilk sauce).
- You need 2 of tbp sweet chilli sauce.
- Get 1/2 tsp of black pepper powder (coarse).
After preparing the components, now you are ready to make your 5-star Salted Egg & Mongolian Buttermilk Crispy Chicken by following the instructions below:
- 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..
In the freezer section, you will even see salted egg yolks (salted egg whites removed) being sold, wrapped in plastic and vacuum packed. I usually buy them when I want to make salted egg yolk steamed buns or meat buns; but they are pretty pricey. The salted duck eggs I come across here recently almost have the salted paste removed, wrapped in plastic, or vacuum packed. The best salted eggs should have a briny aroma, translucent egg white, with the yolk bright orange-red in colour. The existence of salted eggs dates to many centuries ago in Asian countries like China, Vietnam, the Philippines, and Thailand.
Recipe : Salted Egg & Mongolian Buttermilk Crispy Chicken
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