Too often, we extol the virtues of the posh restaurant even as we eventually give the thumbs up to our favourite local hawker's stalls or home-cooked meals, when we have to choose. Admittedly, it's less painful on our wallet as sometimes we can whip them right out of our own kitchen without breaking a sweat and savor a simpler but equally exquisite western fare. Dunk this succulent chicken cubes which is wrapped in crispy skin in the savory sauce before shovelling into your mouth, each bite is simply palatable.
This is the how-to home-cooked recipe for you to recreate this easy-to-prepare crispy chicken morsels at your own abode.
1/2 chicken, deboned and cut into few large chunks
some tapioca flour
Dash of sugar
Dash of salt
Some rice wine (白米酒)
1/2 tbsp sour plum sauce (酸梅酱)
2 tsp light soy sauce
2 tsp sugar
Some sesame oil
1 tbsp Lea & Perrins sauce (李派林酱油)
1/2 tbsp chilli sauce
1/2 tbsp tomato sauce
3 tbsp water
1. Remove bone from chicken. Mix with marinade and marinate for 15 minutes.
2. To prepare gravy, heat up a wok (or skillet), add in all seasoning, cook till boiled, when the gravy reduced, dish up onto a plate for later use.
3. Heat up wok with oil again, coat chicken with corn flour and deep fry till crispy. Cut chicken into pieces and arrange on prepared gravy.
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