Triple dipped fried chicken with garlic-ginger sweat-spicy sauce #chezfrantzman
We begin with 1kg or more of chicken breast cut into strips. We dip them in a dry blend of 3 cups flour, salt, pepper, tblspn paprika and chicken seasoning (Philadelphia or similar will do);
We begin with 1kg or more of chicken breast cut into strips. We dip them in a dry blend of 3 cups flour, salt, pepper, tblspn paprika and chicken seasoning (Philadelphia or similar will do);
2/ into a batter of 1 cup flour, 1 bottle of pale ale or similar beer, salt and pepper, two egg yolks; then dip them into the dry blend again and set aside.
Heat several liters of oil to 175 C approx. and fry for around five minutes (longer for large pieces) submerged. Set aside on paper towel. Do this in batches.
Next in a wok combine several tablspns of vegetable oil, one sliced onion, a chopped head of garlic and chopped three inches of ginger; a handful of peanuts, then throw in three tblspn of brown sugar, on high heat
as it caramelizes put in 1 cup of chicken soup mix, several tablespoons cornflour, tablspn rice vinegar, tblspn sesame oil; and several tablspns Frank’s hot sauce (or wing sauce), put in a dozen pieces of the fried chicken and blend in wok;
put on plate, season with green onion and red chili.
Sorry it should be “sweet” obviously in the first tweet 😂
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