Chutney Chicken


Chicken breast 1/2 block
Frying oil right amount
Thai sweet chili sauce 2 tablespoons
Batter: corn flour 2 cups
1 cup flour
1 teaspoon salt
1 1/2 cup water


A. onions 2
10 grams of ginger
40 grams of garlic
Water 100㏄
B. 1/2 teaspoon allspice
1 tablespoon sugar
Cream 1 tablespoon soy sauce
1/4 teaspoon baking soda
2 tablespoons rice wine


  1. skinless chicken breast, chicken breast from the side of a cross-sectional in the end, but do not cut into a large.
  2. Place the onion, ginger, garlic together in a blender adding water labeled as juice.
  3. The practice of using two filters will lay the juice filtered dregs, add marinade A, mix well into a pickle.
  4. Place chicken emissions into practice a practice pickle 3, into the refrigerator after the cover, and marinate for about two hours.
  5. Mix the batter material mixed into the batter.
  6. hot pot of oil to 160 ℃, take practice 4 emissions chicken batter into practice 5 soiled uniform, then put the pan, fry over medium heat for about 3 minutes until golden pot and drain, and finally stained or painted on Thai sweet chili sauce and serve.