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The ingredients needed to make Salted Egg & Mongolian Buttermilk Crispy Chicken:
- Use 2 boneless chicken thighs, cut into bite sizes
- You need Marinate ingredients
- Take 1 tbp Shaoxing Chinese rice wine
- Prepare 1/2 tsp salt
- Provide 1/2 tsp white pepper powder
- You need 1 tsp sesame oil
- Take 1/2 tbp brown sugar
- Prepare Deep fry ingredients
- Get 2 tbp self-raising flour
- Use 2 tbp sweet potato flour (coarse)
- Prepare 2 tbp rice flour
- Use Adequate water
- Get Adequate frying oil
- You need Sauce - Buttermilk
- Take 200 ml evaporated milk
- Take 2 tbsp unsalted butter
- Use 4 clove garlic, chopped
- Get 1 tbp brown sugar
- Get 1/2 tsp salt
- Provide 2 branches curry leaf
- Get 2 small red chili, chopped
- Get Sauce - Salted egg (add on to buttermilk sauce)
- Get 2 salted egg yolk, hard boiled and mashed
- Provide Sauce - Mongolian (add on to buttermilk sauce)
- Use 2 tbp sweet chilli sauce
- Prepare 1/2 tsp black pepper powder (coarse)
Instructions to make Salted Egg & Mongolian Buttermilk Crispy Chicken:
- 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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