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This  twice fried chicken just as great served warm or cold. Perfect for snack, lunch box or combine with your salads or as a side dish for your rice.

Preparations time + marinading +cooking times; 45 minutes.
serve 4 – 5
500 g chicken thighs, cut into 2.5 cm cube
2 tbs gluten free soy sauce
1 tbs honey or row sugar
25 g grated ginger or  1/2tsp level ground ginger
20g grated clove garlic
70g corn flour (starch) or potato starch
oil for deep-frying (I used canola oil)

 

In a container, marinade the chicken with all above ingredients accept the oil. Cover and refrigerator for at least 30 minutes. Remove chicken from the marinade and drain. Place chicken into container and coat with corn flour or potato flour.
 
Heat oil (180 degree celsius)  in heavy based saucepan over medium heat. Oil is ready when a cube of bread crisps quickly without absorbing oil.
Deep fry chicken cubes in batches for 1-2 minutes. Take out and set a side for 2-3 minutes on a try. 
Deep fry chicken again for 2 minutes or until crisp and cooked. Using slotted spoon, transfer to crumble paper towels. Serve hot or cold. 

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