![]() ![]() Serve with rice as a main or on its own as a starter or snack! In a large bowl, toss the chicken pieces in the glaze until coated and sticky. Be careful as this will be very hot, but you can have a taste to check seasoning. Meanwhile, fry off all glaze ingredients and reduce until you have a thick glaze consistency. Set aside on a cooling rack and leave the oil to cool right down. Turn the temperature of the oil up to 190 and fry again for a minute or until deeply golden and crunchy. I did this in 3 batches to make it easier. Heat up the oil to 160 C and fry the chicken pieces for a couple of minutes until the batter is crispy but still a bit pale. Your sunday hungover chinese takeaway alternative #fyp Crispy honey soy chicken FULL RECIPE! Ingredients (Serves 2 as a starter or snack) 4 chicken thighs - cut into 1 inch chunks Batter: 2 tbsp cornflour 2 tbsp plain flour 1 egg white 1 tsp white pepper 1 tbsp soy sauce Enough water to thin it to a cream consistency - as shown in vid Glaze: 25ml soy sauce 10ml toasted sesame oil 1 tbsp honey 20g dark brown sugar 2 tbsp tomato ketchup 1 tbsp rice vinegar 500ml veg oil - for frying 2 tbsp sesame seeds - to garnish 1 spring onion, sliced - to garnish Method: Once your chicken is cut, put into a bowl along with the batter ingredients and give everything a really good stir so you have a consistency like double cream that thinly coats each piece of chicken. ![]()
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