Recipe is from Bunda Nina
What you need:
400g chicken breast, cut horizontally and pound slightly with meat tenderizer
Marinate chicken with:
1tsp garlic powder
1tsp salt
1/2tsp pepper
cooking oil for deep frying
Coating mixture, mix together:
300g plain flour
60g cornstarch
1tsp baking powder
1tsp garlic powder
1tsp salt
1/2tsp pepper
2 egg whites
Mushroom sauce:
1can button mushroom, sliced
1 yellow onion, thinly sliced
2 cloves of garlic, minced
400ml chicken stock
1tbsp dark sweet soy sauce
2tbsp tomato ketchup
1tbsp worchestershire sauce
2tbsp oyster sauce
1tsp salt
1/2 tsp pepper
1tsp sugar
1tbsp cornstarch mix with 2tbsp water
oil to sautee
Method:
To make the fried chicken:
- Keep chicken and the marinade mixture in the fridge for at least 30mins
- Before frying, heat up oil over medium heat in a frying pot, also prepare egg whites in shallow dish, and a plate of coating mixture
- Dip each chicken slice in egg white and then coat with flour mixture, squeeze it a little bit while doing the coating
- Deep fry until golden brown and crispy
To make the mushroom sauce:
- Heat oil in a frying pan, sautee garlic and onion til soft and fragrant
- Add in button mushroom, and stir well
- Add in soy sauce, ketchup, oyster sauce, and mix well
- Pour in chicken stock, add in salt, pepper, sugar, mix well and let boil.
- When it's boiling, pour in cornstarch mixture, stir until the thickness preferred is achieved
- Check the taste
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