You are looking for idea recipes salted egg & mongolian buttermilk crispy chicken that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious salted egg & mongolian buttermilk crispy chicken should have had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of salted egg & mongolian buttermilk crispy chicken, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare salted egg & mongolian buttermilk crispy chicken good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings must exist for prepare

1. Use 2 boneless chicken thighs, cut into bite sizes
2. Take Marinate ingredients
3. Use 1 tbp Shaoxing Chinese rice wine
4. Take 1/2 tsp salt
5. Use 1/2 tsp white pepper powder
6. Use 1 tsp sesame oil
7. Prepare 1/2 tbp brown sugar
8. Prepare Deep fry ingredients
9. Use 2 tbp self-raising flour
10. Take 2 tbp sweet potato flour (coarse)
11. Prepare 2 tbp rice flour
12. Use Adequate water
13. Use Adequate frying oil
14. Use Sauce - Buttermilk
15. Use 200 ml evaporated milk
16. Use 2 tbsp unsalted butter
17. Prepare 4 clove garlic, chopped
18. Prepare 1 tbp brown sugar
19. Use 1/2 tsp salt
20. Prepare 2 branches curry leaf
21. Prepare 2 small red chili, chopped
22. Prepare Sauce - Salted egg (add on to buttermilk sauce)
23. Use 2 salted egg yolk, hard boiled and mashed
24. Take Sauce - Mongolian (add on to buttermilk sauce)
25. Prepare 2 tbp sweet chilli sauce
26. Prepare 1/2 tsp black pepper powder (coarse)

The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Homemade Salted Eggs using only chicken or duck eggs, kosher salt, Shao Hsing cooking wine, and water. The hardest part is the waiting. Salted Eggs are preserved eggs packed in salted charcoal paste or soaked in brine.

How to make:process Salted Egg & Mongolian Buttermilk Crispy Chicken:

1. Marinate Make sure the chicken pieces are dry and marinate them for at least 30 mins.
2. Deep fry Mixture A: Mix self-raising flour with enough water until it gets a bit thick. Mixture B: Mix rice flour and sweet potato flour together. Rice flour is to absorb moisture. Dip all the marinated chicken pieces into mixture A and mix it well. Roll the chicken pieces into mixture B. Shake it off and put it into another bowl. Leave it for 10 mins.
3. Deep fry Heat up frying oil and deep fry the chicken pieces with small-medium fire until golden brown. Drain excess oil on grill tray. Deep fry second time quickly with big fire for a few seconds to get the crispy taste.
4. Sauce Melt the butter in a pan with medium fire and stir fry garlic, curry leaves and red chili till fragrant. Add the remaining ingredients and simmer sauce with small fire to the thickness you want. When the sauce is ready, off the fire. Pour the fried chicken pieces and mix it well.
5. Done and ready to serve!

You can find them at Asian grocery stores either covered in a thick, black layer of paste or vacuum packed in plastic. Drain and gently rinse, the shells will have a bitty texture because of the calcium carbonate disintegrating. Make your brine by heating the water with the added salt in a saucepan over medium heat. Making salted eggs First clean your eggs. Add the cooking wine and salt to separate bowls.

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