Salted Egg & Mongolian Buttermilk Crispy Chicken

Name: Salted Egg & Mongolian Buttermilk Crispy Chicken
Yield: 3-4 pax
Cuisine: American
Ingredients: 2 boneless chicken thighs, cut into bite sizes; Marinate ingredients; 1 tbp Shaoxing Chinese rice wine; 1/2 tsp salt; 1/2 tsp white pepper powder; 1 tsp sesame oil; 1/2 tbp brown sugar; Deep fry ingredients; 2 tbp self-raising flour; 2 tbp sweet potato flour (coarse); 2 tbp rice flour; Adequate water; Adequate frying oil; Sauce - Buttermilk; 200 ml evaporated milk; 2 tbsp unsalted butter; 4 clove garlic, chopped; 1 tbp brown sugar; 1/2 tsp salt; 2 branches curry leaf; 2 small red chili, chopped; Sauce - Salted egg (add on to buttermilk sauce); 2 salted egg yolk, hard boiled and mashed; Sauce - Mongolian (add on to buttermilk sauce); 2 tbp sweet chilli sauce; 1/2 tsp black pepper powder (coarse)

Frank Choo @cook_14232004

Asian buttermilk style. With the addition of a few ingredients, you can make salted egg and Mongolian sauce (sweet and peppery). Any sauce is easy to go with just plain rice.

Frank Choo @cook_14232004

Asian buttermilk style. With the addition of a few ingredients, you can make salted egg and Mongolian sauce (sweet and peppery). Any sauce is easy to go with just plain rice.

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Ingredients

3-4 pax

2boneless chicken thighs, cut into bite sizes
Marinate ingredients
1tbp Shaoxing Chinese rice wine
1/2 tspsalt
1/2 tspwhite pepper powder
1 tspsesame oil
1/2tbp brown sugar
Deep fry ingredients
2tbp self-raising flour
2tbp sweet potato flour (coarse)
2tbp rice flour
Adequate water
Adequate frying oil
Sauce - Buttermilk
200 mlevaporated milk
2 tbspunsalted butter
4 clovegarlic, chopped
1tbp brown sugar
1/2 tspsalt
2 branchescurry leaf
2small red chili, chopped
Sauce - Salted egg (add on to buttermilk sauce)
2salted egg yolk, hard boiled and mashed
Sauce - Mongolian (add on to buttermilk sauce)
2tbp sweet chilli sauce
1/2 tspblack pepper powder (coarse)

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Steps

1

Marinate
Make sure the chicken pieces are dry and marinate them for at least 30 mins.
2

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.
3

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.
4

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.