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Deep-fried battered chicken thighs

Tuesday, March 18, 2008 | Labels: , , |

The ubiquitous fried chicken is undoubtedly very popular with most palates. The difference in this recipe is the batter where the batter is almost tempura like. As this batter incorporates green onions, each bite releases the fragrant aroma of the humble green onions making each crunchy mouthful even more delectable!



Marinade for the chicken:
1 tbsp light soy sauce
1 tbsp oyster sauce
1/8 tsp pepper
1 tbsp sesame oil
1/2 tsp sugar

170g plain flour
40g cornflour
1 tsp baking powder
1/4 tsp ground black pepper
1/2 tsp pepper
1/2 tsp salt
1 1/2 tbsp corn oil
1 tbsp chopped green onion
100ml or enough cold water


Marinate chicken with seasoning for 1 hour.

Combine batter ingredients in a mixing bowl. Mix till smooth. Add more water if the batter appears too thick.

Coat each thigh in the batter separately. Prepare hot oil in a wok. Once the oil is hot enough, put the thighs in. Turn down the heat till medium heat and fry for about 20 minutes. This is to ensure that the chicken thighs get throughly cooked while not burning the skin. Now, turn on the heat to high heat and let fry for anohter 10-15 minutes. This will ensure the crunchiness of the skin which of course is the highlight in fried chicken dishes.

Garnish with some green onions and serve with a sweet chilli sauce.


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Smoky Wok

Smoky Wok

Smoky Wok