How to Make Speedy Salted Egg & Mongolian Buttermilk Crispy Chicken
Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Quick Salted Egg & Mongolian Buttermilk Crispy Chicken. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Salted Egg & Mongolian Buttermilk Crispy Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Egg & Mongolian Buttermilk Crispy Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salted Egg & Mongolian Buttermilk Crispy Chicken is 3-4 pax. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Salted Egg & Mongolian Buttermilk Crispy Chicken using 26 ingredients and 4 steps. Here is how you cook it.
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.
Ingredients and spices that need to be Prepare to make Salted Egg & Mongolian Buttermilk Crispy Chicken:
- 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)
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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