Ingredients (Serves 2)
1 chicken breast (approx. 300g)
Tapioca flour: 5 tablespoons
A
Grated ginger: 1/2 teaspoon
Grated garlic: 1/2 teaspoon
Mirin, soy sauce: 1 1/2 tablespoons each
Five-spice powder: 1/3 teaspoon
White pepper: A pinch
Frying oil: To taste
Directions
1. Peel the chicken, make slits along the thickest points, and open it to an even thickness. Cover with plastic wrap and pound with a rolling pin or a bowl to flatten it to a thickness of 5-6mm.
2. Place A in a tray and mix. Remove the plastic wrap and add 1. Let it marinate for about 30 minutes. Turn it over and marinate for another 30 minutes.
After coating, let it rest without immediately frying. The surface will dry out slightly and become crispy.
3. Spread the tapioca flour in another tray, drain the liquid from step 2, spread it in, and coat evenly. Leave for about 10 minutes.
4. Heat the oil for frying in a pot to 170°C and add step 3. Fry for 5-6 minutes, turning the pieces over halfway through, until crispy, then drain the oil.
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