Spicy Crispy Chicken

Xin Flavours - - News -

Serves 4


350g chicken thigh, chunked 2 eggs, beaten 200g potato starch


20g Chinese cooking wine (hua diao jiu) 10g sesame oil some salt some potato starch

Gravy (mix well)

120g Kwong Cheong Thye Hoi Sin Sauce 10g Kwong Cheong Thye Spicy Soy Bean Paste some sugar some salt 20g sesame oil some toasted white sesame seeds some boiled water


some toasted white sesame seeds some chopped spring onion


1. Steep chicken in Marinade for 20 mins. Add eggs. Coat with potato starch. Deep-fry at 170°C. Set aside. 2. Toss chicken in Gravy to coat evenly. 3. Transfer to plate. Garnish with sesame seeds and spring

onion. Serve.


Deep-fry the chicken twice to make it crispier.

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