It is unlikely that anyone will resist a delicious snack in the form of fried crispy chicken covered with amazing sticky Asian sauce and sprinkled with sesame seeds. She’s great with beer and just to Treat yourself to exotic tastes. Better for cooking just take the chicken legs, or wings, cut into two parts. The pieces are first crushed in a dry mixture of corn starch and baking powder, to better stick to them batter, and dry. BUT then dipped in batter and deep-fried until golden crusts. Corn starch and baking powder make this crust very crispy. Finished pieces are immediately greased with cooked advance asian spicy sweet sauce and sprinkled with fried sesame ом. 
AT ремя: 1hour. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg chicken drumsticks or cut wings (tips cut off)
- 0.5 tbsp. + 1/3 Art. corn starch
- 0.5 tsp baking powder
- 2 tbsp. l vegetable oil
- 4 garlic cloves, minced
- 2 tsp grated peeled ginger root
- 1/4 Art. lightly salted soy sauce
- 1/4 Art. brown sugar
- 2 tbsp. l honey
- 2 tsp rice vinegar
- 1 tsp siracha sauce
- 1 tsp dark sesame oil
- 1/3 Art. flour
- 1/3 Art. vodka
- Toasted sesame seeds, topped
Recipes with similar ingredients: chicken wings, chicken drumsticks, ginger root, sriracha sauce, rice vinegar, starch, vodka, honey, кунжут
Recipe preparation:
- Mix the chicken with 2 tsp. salt and 0.5 tsp black pepper. Вbowl mix 0.5 tbsp. corn starch with 1/4 tsp baking powder. Roll the chicken in a mixture of corn starch, shaking the excess back into the bowl. Lay on the grid on the legs, set on a baking sheet and let it brew without covering so that the first layer froze, 30 minutes.
- Meanwhile, in a small saucepan over medium heat, heat 2 Art. l vegetable oil. Add garlic and ginger and fry, stirring until the garlic is softer but browned, about 2 minutes. Add soy sauce, brown sugar, honey, rice vinegar, siraca sauce and sesame oil; bring to a boil and cook until the sauce does not thicken a little, 6-8 minutes. Set the sauce aside.
- Fill a large cauldron or other thick-bottomed pan with 5-7 see vegetable oil. Heat over medium heat. 175 ° C on a deep fat thermometer. In a medium-sized bowl, mix flour remaining 1/3 tbsp. corn starch, 1/4 tsp baking powder and 2 pinches of salt. Add vodka and 1/3 tbsp. cold water and knead a liquid homogeneous batter (approximately consistency low-fat cream). If necessary, add more water, 1 tbsp. l at a time to dilute batter.
- Dip about half of the chicken into the batter one at a time, giving drain the excess back into the bowl. Then lower the chicken with tongs half in hot oil and hold for 1-2 seconds before than letting go completely (this will prevent chicken from sticking to the bottom pots). If the pieces stick together, carefully separate them. forceps. Oil temperature will drop; adjust the fire for maintaining the temperature of the oil within 150 ° C-160 ° C.
- Fry the chicken until the crust is crispy but not dark, about 6 minutes. Lay on a wire rack mounted on a baking sheet, to drain excess fat. The chicken will not yet be completely fried on this stage. Heat the oil again to 175 ° C before frying the next batch of chicken.
- Sauté the chicken a second time. Increase the oil temperature to 190 ° C. In two batches, fry the chicken again until the crust will not brown and will not become very crispy, 4-6 minutes for wings and 6-8 minutes for the legs. Adjust the fire as needed to maintain oil temperature 175 ° C. Transfer finished pieces onto a clean wire rack mounted on a baking sheet; grease all the pieces the sauce. Sprinkle with sesame seeds.
