Crispy Chicken Popcorn with Salted Egg Sauce
Ingredients:
- 200 grams chicken fillet
- 100 grams all-purpose flour
- 2 tablespoons rice flour
- 1 tablespoon cornstarch
- 2 cloves garlic
- 1/2 onion
- 1 egg
- 1 carton UHT milk
- 2 boiled duck egg yolks
- Salt and pepper to taste
- Cooking oil for frying
- Margarine for sautéing
Instructions:
-
Prepare the Dry Coating:
In a large bowl, combine the all-purpose flour, rice flour, cornstarch, salt, and pepper. Mix well to ensure that the seasoning is evenly distributed. This mixture will serve as your dry coating. -
Prepare the Wet Coating:
In a separate bowl, beat the egg and season with a pinch of salt and pepper. This will be used to dip the chicken before coating it with the dry mixture. -
Coat the Chicken:
Dip the chicken fillet pieces into the egg mixture, ensuring they are fully coated. Then, transfer the chicken to the dry coating mixture, pressing lightly to ensure the coating sticks well. -
Fry the Chicken:
Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces. Fry until golden brown and crispy, about 4-5 minutes on each side. Remove from the oil and drain on paper towels. -
Prepare the Salted Egg Sauce:
In a separate pan, melt a small amount of margarine over medium heat. Add the minced garlic and chopped onion, sautéing until they are fragrant and translucent. -
Make the Sauce:
Crumble the boiled duck egg yolks and add them to the pan. Pour in the UHT milk and stir well to combine. Let the mixture simmer gently, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed. -
Serve:
Arrange the crispy chicken popcorn on a serving platter. Pour the salted egg sauce over the top or serve it on the side for dipping. Enjoy your flavorful and crispy chicken with a rich, creamy salted egg sauce!
Note: This dish pairs wonderfully with steamed rice or a fresh salad.
