|
Recipe name |
Deep-Fried Marinated Chicken |
|
|
|
|
|
|
Ingredients |
1 piece fresh ginger root, 4/5 inch, grated finely
1 lb. chicken thigh fillets, cut in 4/5 inch cubes
2 tsps. curry powder
1/2 tsp. five-spice powder
1/2 tsp. ground cumin
2 cloves garlic, crushed
1/2 tsp. sambal oelek
1 tsp. sugar
1 tsp. lime rind, grated
1/4 cup lime juice
1/4 cup cornflour
2 Tbsps. plus 2 tsps. oil, for deep-frying |
|
|
|
|
|
|
Method |
Press grated ginger between 2 spoons over a large bowl to extract
juice. Discard pulp. Stir in next 9 ingredients. Cover and
refrigerate several hours or overnight. Just before serving, drain
chicken, toss in cornflour, shaking away excess cornflour. Heat oil in
a heavy nonstick pan over medium high heat. Deep-fry chicken 5-10
minutes, or until browned and tender. Makes about 30. |
|
|
|
|
|
|
Servings |
4 |
|
|
|
|
|
|
Best With |
Chapati and Naan |
|
|