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2 chicken thighs or 1/2 chicken
⅔ lb yam flour (to increase
crispiness)
4 tablespoons pepper salt
Lettuce leaves, cleaned and dried
thoroughly with paper towels, to serve
Seasonings:
1 tablespoon cooking wine
3 tablespoons soy sauce
½ tablespoon sugar
1 scallion
2 ginger slices
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Method:
Cut chicken thighs or half of a chicken
into bite-sized pieces, marinate in chicken marinade for 10 minutes.
Dip chicken pieces in yam flour, coat evenly and squeeze with hand
tightly to prevent flour from falling off. Flour will not come
off easily if the oil is hot enough. Additionally, flour can be
made to stick by deep-frying over low heat in 6 rice bowls of oil in
pan until done, removing, increasing heat and returning chicken again
to fry until brown and crispy. Remove and drain well on paper
towels. Sprinkle with pepper salt when it is hot, mix well.
To serve, line plate with dried lettuce leaves (to prevent chicken
from getting soft).
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