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