![]() Add 2 tbsp of curry powder and stir until the chicken is coated. Add the chicken and continue to saute until the meat is sealed. When it has heated up, add the chopped onions and cook for a few minutes until they begin to soften. Add to the fried chicken and sprinkle with the five-spice powder. Switch the saute function on and add the oil. Cover with plastic wrap and refrigerate for at least 2 hours. Mix to ensure the sauce fully covers the chicken. Marinate: Place the chicken chunks, sauce, garlic, and ginger in a large bowl. In the same oil, fry the Thai basil briefly just to crisp them and remove. Prepare Marinade: Combine the sweet soy sauce, sugar, rice wine, five spice powder, baking soda, salt and soy sauce in a small bowl. Remove to drain on paper towels or wire rack. Repeat for another layer of coating.Īdd the chicken pieces to the hot oil without overcrowding and deep fry until cooked through. Then toss in the flour to coat them well. Toss the chicken pieces, a few at a time, in the egg to coat them well. Place the beaten egg in a shallow dish and flour in another shallow dish. Siliconera is the go-to site for international video game news, original translations, hands-on impressions, and interviews you wont see anywhere else. ![]() Marinade 2 cloves garlic, chopped finely 2 tsp Chinese five-spice powderĢ tsp sesame oil 1 tbsp Chinese rice wine 1 tsp freshly ground pepper 1 tsp sugar ½ tsp saltĨ00ml palm cooking oil for deep frying Thai basil leaves 1 tsp Chinese five-spice powder for dustingĬhilli and bean sauce (combined) 60g chilli sauce 30g preserved soybean paste (tau cu) Juice and zest of 1 limeĬombine all the ingredients with the chicken and set aside in the fridge for at least 1 hour. ![]() Transfer out and cool down slightly (around 2 to 3 minutes) Reheat the oil around 150 degree C and then add basil leaves in. Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown. 2 whole chicken legs, deboned and cut into bite-size pieces Place the remaining flour in a plate and coat each chicken piece with a thin layer of flour.
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