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Alright, don’t linger, let’s plan this salted egg & mongolian buttermilk crispy chicken menu with 26 elements which are definitely easy to receive, and we have to process them at the very least through 4 methods. You should expend a while on this, so the resulting food could be perfect.

Composition for Salted Egg & Mongolian Buttermilk Crispy Chicken:

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

Salted Egg & Mongolian Buttermilk Crispy Chicken instructions:

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.

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