Rice Flour Chicken (Crisp and Crunchy Batter)
photo by kzbhansen
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
6 pieces (very approximate)
ingredients
- 1-2 kg chicken piece
-
Marinade
- 29.58-44.37 ml soy sauce
- 29.58 ml honey
- 4.92 ml five-spice powder
- 4.92 ml crushed garlic
- 1 onion (chopped)
- 14.79 ml sesame oil (optional)
-
Batter
- 473.18 ml rice flour
- 0.25 ml salt
- 14.79-29.58 ml baking powder
- water
directions
- Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
- Add the chicken pieces for at least 2 hours, but even better, overnight.
- Mix batter ingredients with enough water to form a*thick* batter.
- If not crunchy when fried add slightly more baking powder.
- Dip marinaded chicken into batter and deep fry until cooked and golden brown.
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Reviews
-
This was really good. Loved the marinade. Even though the batter was a little different than what I've made before(turned out frothy), the crust was really nice and crunchy. I used boneless/skinless chicken breasts and made bite sized cubes. Cooked up great. I served chinese plum sauce and spicy chinese mustard as for dipping sauces.These make great little appetizers. I think the batter would make really good fish batter, too. Thanks, Kiwi, for an easy and delicious recipe. I'll definatly make this again and recommend this. LeeAnn
-
This was pretty good, we loved the marinade. We weren't real crazy about the batter but we did like the crunchy effect it gave it. I used chicken thighs bone in. I had to cut the chicken to see if it was done quite often and needed to cook a bit longer so the edges of the batter got overdone. I will make the marinade again but probably not the batter. Thanks for posting
RECIPE SUBMITTED BY
kiwidutch
Netherlands