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Ингредиенты
- 2 kg of chicken thighs or breast tender pieces (de-boned)
- Salt
- Pepper
- Garlic powder
- Flour
- 2 eggs (beaten)
- Corn flake crumbs or panko (Japanese bread crumbs)
- Oil (for deep frying)
- Sauce
- 1/3 cup (80 mL) of ketchup
- 1/4 cup (60 mL) of shoyu or soy sauce
- 1/4 cup (50 g) of sugar
- 2 teaspoons (10 mL) of Worcestershire sauce
- 1/4 teaspoon of red pepper (ground)
- 1/4 teaspoon of pepper
Инструкции
- Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat. Lightly pound each piece with the side of a knife's blade to flatten out the sides.
- Get a bowl or a plastic Ziploc bag. Place the garlic powder, flour, pepper, and salt in it. Coat each chicken piece in the dry mixture.
- Dip, not soak, the chicken into the egg batter.
- Lay the chicken in the cornflake crumbs or panko and be sure to coat them.
- Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan.
- Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.
- Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.
- Cut into slices and serve on a bed of lettuce or cabbage.
