Chinese Crispy Chicken
The crispy Chinese chicken is easy to make with a super crispy dough and a honey and garlic sauce, you're going to skip the takeout!
Ingredients
Chicken marinade:
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 240 ml buttermilk
- ¼ teaspoon garlic powder
- 3 chicken breasts cut into long thick strips (or into pieces if you prefer)
Crispy coating:
- ½ teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon of salt
- 1 C. 1 tsp dried thyme
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- ½ teaspoon garlic powder
- 180 g plain flour (all purpose)
- 1 teaspoon baking powder
Honey and garlic sauce:
- 6 tablespoons soy sauce
- 4 tablespoons of honey
- pinch of black pepper
- 1 large clove of garlic, peeled and minced
- 1 teaspoon lemongrass paste
- 1 inch of peeled and chopped ginger
- 1 tablespoon vegetable oil
- 1 finely chopped red pepper
- 4 tablespoons brown sugar
To serve:
- Boiled rice
- 1 teaspoon sesame seeds
- 1 C. 1 teaspoon dried chili flakes
- 2 new onions / green onions cut into thin strips
- Sautéed or steamed green vegetables
Instructions
First, place the chicken in a bowl or large ziplock bag. Add the buttermilk, salt, pepper and garlic salt. Mix, cover (if in a bowl) and place in the refrigerator to marinate for 3-6 hours.
Then, preheat the oven on low heat (to keep cooked dishes warm). Heat a large saucepan filled with up to a third of vegetable oil (or preheat your fryer) until it is hot (you can test by placing a small cube of bread in it, if it rises immediately to the top and begins to bubble quickly). , it is quite hot). You will need at least 4 cups of oil.
Combine the ingredients for the crisp coating in a small bowl.
Take the chicken out of the fridge and slide each piece into the crisp coating mix - making sure it's completely covered. Place on a tray in a single layer ready to fry.
Once the oil is hot enough, add 4 or 5 chicken tenders. You can add more or less depending on the size of your pan, just make sure you don't overload the chicken.
Cook for 3 to 5 minutes until golden and cooked in the center. You can check this by opening a piece of chicken, if it is no longer pink in the middle, it is cooked. Place on a baking sheet in the oven to keep warm while the rest of the chicken cooks.
When the chicken is 5 minutes from cooking, make the honey and garlic sauce.
Heat the oil in a skillet over medium heat.
Add ginger, garlic, chilli and lemongrass paste. Stir and heat for 30 seconds,
Then add the soy sauce, followed by honey, brown sugar and pepper. Increase the heat to medium-high, bring to a boil, then lower the heat slightly and let it boil gently for 5 minutes until it is slightly reduced and thickened.
Add chicken and stir to coat.
Serve the chicken with boiled rice and garnish with spring onion strips, sesame seeds and chili flakes. Serve also with green vegetables if desired. Happy Cooking Time.
