Crispy Fried Chicken with Butter Sauce
Ingredients
- 500g chicken thighs
Initial marinade
- Lime juice to taste
- Salt to taste
Marinade mixture
- 3 cloves garlic, finely chopped
- Salt to taste
- Pepper to taste
- Pinch of mushroom stock
Batter
- 6 tbsp all-purpose seasoning flour
- 2 tbsp all-purpose flour
- Water as needed
Coating
- 2 small sachets all-purpose seasoning flour
- 100g rice flour
- 50g tapioca flour
Butter sauce
- 3 tbsp butter
- 3 cloves garlic, finely chopped
- 1/2 onion, sliced
- 2 large red chilies, sliced
- 10 bird's eye chilies, sliced
- 1 stalk green onion, chopped
Sauce mixture
- 1 tbsp tomato sauce
- 1.5 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 tbsp sweet soy sauce
- 1 tsp soy sauce
- 1 tbsp sugar
- Salt to taste
- Pepper to taste
- Stock powder to taste
- 1 tbsp cornstarch dissolved in water
Preparation
Marinate the chicken with lime juice and a little salt, let sit for 10 minutes.
Prepare the marinade by mixing chopped garlic, salt, pepper, and mushroom stock, then add to the chicken and marinate for 30 minutes.
Make the batter by mixing all-purpose seasoning flour, all-purpose flour, and water to form a thick batter.
Make the coating by mixing all-purpose seasoning flour, rice flour, and tapioca flour.
Dip the marinated chicken in the batter, then coat with the dry mixture while squeezing to adhere, and repeat for thicker coating if desired.
Fry in hot oil until golden brown.
For the sauce, heat butter in a pan and sauté chopped garlic and sliced onion until fragrant.
Add water as needed, then include chilies and the sauce mixture, season with sugar, salt, pepper, and stock powder, and adjust taste.
Thicken with cornstarch slurry, add the fried chicken, and stir until evenly coated.
Sprinkle with chopped green onion and serve.
