Deep-fried chicken with ginger sauce
Votes: 3
Time: 32 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Deep-fried chicken with ginger sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken:
- 450 g boneless chicken breasts, cut into strips like for chicken fingers
- 1 liter of vegetable oil
- 1 cup rice or wheat flour (as much as needed for breading)
- Salt and ground black pepper
Ginger sauce:
- 1 fresh lime
- 2 tablespoons of water
- 2 tablespoons cornstarch
- 1/4 cup balsamic vinegar
- 1 red chili pepper, stemmed, seeded and diced
- 2 large cloves of garlic, lightly crushed with the side of a knife and cut into quarters
- 1 teaspoon peeled and finely diced fresh ginger root
- 1 teaspoon of salt
- 1/4 cup sugar
- 1/4 tsp ground black pepper
- 1 cup olive oil
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Recipes with similar ingredients: chicken breasts, lime juice, balsamic vinegar, ginger root, chili pepper, garlic, starch, rice flour
Cooking the dish according to the recipe:
- Place the lime in a small bowl and microwave. Let it cool to avoid burning your hands. In a small bowl, make a paste by mixing 2 tablespoons of water with cornstarch.
Through the hole in the blender lid, add balsamic vinegar, chili pepper, garlic, ginger, salt, black pepper, and sugar, one at a time. Then, squeeze the juice from a microwave-warmed lime into this mixture (also through the hole in the blender lid).
Then, without turning off the blender, add the mixture with starch and pour in the olive oil in a thin stream. - In a deep-frying pan, heat oil to 190°C or as directed by the manufacturer's instructions for such products.
Add salt and pepper to the flour and coat the chicken pieces, shaking off any excess flour. Deep-fry the chicken and place it on a paper towel to absorb excess fat.
Serve with ginger sauce.
Categories:
recipe / Deep-frying / Main courses / Bird / Robert Irvine
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