It was a last minute decision to make my mum's fried chicken one Sunday.
I defrosted a packet of chopped chicken to cook Mongolian Chicken and figured that instead of cooking a whole lot of one dish, why not divide the chicken to cook a second dish.
This is not your typical heavily battered crispy and crunchy chicken. It's my mum's own concocted recipe which she uses to fry chicken for our Chinese New Year lunch/dinner when I was young.
When she fries a batch of chicken, I would be sure to stand beside her in hopes of getting a piece to taste, hot from the wok hee..hee..hee...
My mum also uses this same recipe to make chicken wings. I don't know why it has taken me so long to attempt mum's beloved fried chicken.
I fried only a small batch and did not let the excess batter go to waste. Can you spots those crispy bits? Naughty, eh?
Mummy's Fried Chicken
Recipe source : Phong Hong
- 400g chicken pieces
- 3 cloves garlic, finely minced
- 1 tbsp light soya sauce
-1 tbsp oyster sauce
- 2 tbsp honey
- 1/2 tsp sesame oil
- 2 tbsp tapioca flour
1. Mix all the ingredients together except tapioca four and let chicken marinate for about an hour (it's even better to marinate for a few hours or overnight)
2. When it is time to fry, add tapioca flour and mix to coat chicken pieces.
3. Heat oil in wok and deep fry the chicken until cooked and browned.