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