Ingredients
1 chicken breast (approx. 250g)
1/5 teaspoon salt
Pepper to taste
[A] 1 tablespoon soy sauce
[A] 2 teaspoons mayonnaise
[A] 1/2 teaspoon grated garlic
[A] 1/2 teaspoon grated ginger
[A] 1/3 teaspoon sugar
4 tablespoons potato starch
Oil to taste
Directions:
1. Cut the chicken breast into 1cm wide strips across the grain and sprinkle with salt and pepper.
☆ Chicken breast has longitudinal veins. Cutting across these veins will prevent shrinkage during cooking and ensure a tender finish.
2. Place in a plastic bag, add [A], and rub well. Let sit for about 10 minutes, then coat thoroughly in potato starch.
☆ There's no need to marinate it for long; 10 minutes is fine. Not soaking it for too long will help keep it moist.
☆ If you drain off any excess marinade and then coat it in potato starch, the batter won't get soggy and it will be crispy when fried.
③ Pour frying oil into a deep frying pan to a height of 2cm from the bottom and heat to 170°C. Add ② and fry for 3-4 minutes until golden brown.
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