Fried chicken…always sounds delicious, right?
Fried chicken and beer- Interesting combo. I don’t actually drink alcohol myself and am not a great fan of oily fried foods but that sounded quite tasty and tempting.
Cooking fried chicken is not something I do very often. When I was in my early twenties, I would indulge in the frequent quick meals at KFC, especially when I was hanging out with friends during the day, either shopping or just enjoying a general day out. It was a quick way to get something to eat and usually affordable for everyone. As I got older, my tastes changed and even if I was out with friends, I would prefer to go to a restaurant and have a more substantial and healthy meal. I cannot tolerate the oily taste of the chicken in some of these ‘fast food’ places so I prefer to prepare it myself.
I enjoy all types of Asian and Oriental cooking and had some crispy fried chicken in a local family-owned Thai restaurant recently. Whenever I go out with friends or family to an Asian restaurant, I like ordering a variety of dishes so that we can all share. In a Chinese, Thai, Vietnamese or Malaysian restaurant, I would typically order either plain rice or fried rice (depending on the meat/fish dishes we were interested in), noodles and/or salad, a chicken dish, a beef dish, a fish or prawn dish.
I really enjoy the combination of flavours in this crispy fried chicken and found that it takes very little time to make if you use chicken breast. From start to finish, this dish takes 20 minutes to cook and can be eaten with plain rice and some stir fried vegetables or side salad.
3-4 chicken breasts, cut into strips
1-1/4 cup cooking oil
2-3 spring onions, cut into 2 inch pieces
2 clove peeled and crushed garlic
For the tempura or chicken coating
3 tablespoons flour (either plain or self raising)
3 tablespoons corn flour
1 tablespoon ground black pepper
1 tablespoon paprika or smoked paprika
For the sauce
1/4 cup oyster sauce
2 tablespoons light soy sauce
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon crushed garlic
1 tablespoon fresh chillies, cut into small pieces
Preparation & Cooking
Wash the chicken and rest in a colander to drain off excess water
Mix the chicken coating ingredients-plain flour, corn flour, black pepper and paprika- in a small shallow bowl or plate
Coat the chicken pieces using one of the following technique:
1) Add half the flour into zip lock bag, add the a few pieces at a time, seal bag, shake well and then take out of the bag
2) add the chicken pieces one at a time to the flour coating, press down on the pieces to allow it to pick up the flour, flip over and coat on the other side. Tap lightly to remove excess flour
Now, we are ready to fry the chicken. In a wok or deep frying pan, add the cooking oil. Cooker should be on High heat. Allow the oil to heat up for 2-3 minutes. Turn down the heat to Medium and add the individual pieces of flour coated chicken.
Make the sauce by placing the oyster sauce, light soy sauce, sesame oil and sugar into a sauce pan and on a mid to low heat, stirring regularly and allow it to cook until the mixture has achieved the consistency of honey. Remove from the heat and add the crushed garlic and chillies, stir well into the sauce and allow to sit for a few minutes while you go onto the next stage of the cooking.
Next, remove nearly all of the oil from the wok. Just leave about one teaspoon within the wok, add the cut onions and crushed garlic, stirring and allow to cook for one minute. The onion adds a natural sweetness to this dish. Toss in the cooked pieces of chicken, stirring regularly and allow the chicken to cook in the mixture for 4-5 minutes.
I added the scallions as the final decorative touch.
Plate it up and serve with cooked rice and side vegetables and/or salad.
Another Yummy meal to try.