Crispy Chicken with Sweet and Spicy Sauce
Ingredients:
- Chicken Wings: 500 grams (trimmed)
- Spicy Flour Coating: 1 cup (such as Kobe brand)
- Onion: 1 medium, finely chopped
- Shallots: 4, finely chopped
- Garlic: 2 cloves, minced
- Bird’s Eye Chili: 10 (adjust to taste), finely chopped
- Saori Sauce: 1 tablespoon
- Tomato Ketchup: 2 tablespoons
- Chili Sauce: 3 tablespoons
- Cucumber: 1 small, diced
- Pineapple: 1 cup, diced
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Black Pepper: 1 teaspoon
Instructions:
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Prepare the Chicken:
- Rinse the chicken wings thoroughly and cut them into bite-sized pieces.
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Coat the Chicken:
- Set up two bowls: one for the wet batter and one for the dry coating. Dip each piece of chicken into the wet batter, then coat it evenly with the spicy flour mixture.
- Heat oil in a frying pan over medium heat and fry the coated chicken pieces until golden brown and cooked through. Remove from oil and drain on paper towels.
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Make the Sauce:
- In a separate pan, heat a little oil and sauté the chopped onion, garlic, shallots, and bird’s eye chili until fragrant.
- Add the Saori sauce, tomato ketchup, and chili sauce to the pan. Stir well.
- Season with sugar, salt, and black pepper. Adjust seasoning to taste.
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Combine and Serve:
- Once the sauce is cooked and slightly thickened, add the diced cucumber and pineapple to the pan. Stir to combine and heat through.
- Arrange the crispy chicken pieces on a serving plate and pour the sweet and spicy sauce over the top.
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Enjoy:
- Serve the crispy chicken immediately, garnished with extra cucumber and pineapple if desired.
This Crispy Chicken with Sweet and Spicy Sauce makes for a delightful and flavorful dish, perfect for any occasion.
