Dragon Chicken Recipe Maker
Professional-grade recipe with dynamic scaling
Ingredients
| Ingredient | Quantity |
|---|
1 cup flour ≈ 120g • 1 tbsp ≈ 15ml • 1 large egg ≈ 50g
1 medium onion ≈ 100g • 1 tbsp herbs ≈ 5g • 1 chili ≈ 5g
Cooking Method
In a large bowl, combine all marinade ingredients. Add chicken pieces and massage thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Whisk together cornflour, flour, and egg with 2 tbsp cold water to form a thick batter. The consistency should coat the back of a spoon without dripping too quickly.
Heat oil to 175°C (350°F). Working in batches, coat chicken pieces in batter and fry for 3-4 minutes until golden. Drain on a wire rack to maintain crispness.
In a wok, heat oil over medium-high. Add garlic, ginger, and chilies, stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes until slightly thickened.
Toss fried chicken in the sauce until evenly coated. Garnish with spring onions and sesame seeds. Serve immediately with steamed rice.
0 Comments