Spiced Chicken Satay



Materials:

Bone-in chicken breast 1/2 block
Sweet potato flour 2 cups
Frying oil right amount

Seasoning:

Pepper Salt to taste

Marinade:

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

Practice:

  1. bone skinless chicken breast, chicken breast from the side along the bone 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 residue filtered juice, add marinade and B, mix well into a pickle.
  4. Place the chicken into a discharge practices marinade, cover and refrigerate after marinate for about two hours later, out into the sweet potato flour in, pressing with the palm-sided let the powder stick tight, pick up gently shake excess powder.
  5. The practice of four chicken dipped in flour to stand for about one minute to make powder resurgence.
  6. hot pot of oil to 180 ℃, 5 chicken into practice, fry for about 2 minutes until golden and drain the pot, sprinkle with salt and pepper and serve.

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