Prawn Paste Chicken Cutlets
These prawn paste chicken cutlets are a surprisingly fast and and make busy weeknights so much easier. The secret to the richest, deepest flavor is: Use OKI sunflower oil???!!
Indulge in this prawn paste chicken cutlet by The MeatMen.
Indulge in this prawn paste chicken cutlet by The MeatMen.
Ingredients:
4 boneless chicken legs
OKI Premium Sunflower Oil for frying
Marinade:
2 tablespoons of prawn paste
1 tablespoon of sesame oil
1 tablespoon of grated ginger
2 tablespoons hua tiao wine
1 tablespoon of oyster sauce
1 tablespoon of sugar
½ teaspoon of white pepper powder
Batter:
40g plain flour
40g tapioca flour
½ teaspoon baking powder
½ teaspoon sodium bicarbonate
50ml water
1 egg
OKI Premium Sunflower Oil for frying
Marinade:
2 tablespoons of prawn paste
1 tablespoon of sesame oil
1 tablespoon of grated ginger
2 tablespoons hua tiao wine
1 tablespoon of oyster sauce
1 tablespoon of sugar
½ teaspoon of white pepper powder
Batter:
40g plain flour
40g tapioca flour
½ teaspoon baking powder
½ teaspoon sodium bicarbonate
50ml water
1 egg
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. Tenderize and flatten boneless chicken legs with a meat hammer and put them in a zip lock bag.
2. Add all the marinade ingredients, seal zip lock bag and massage bag to mix well.
3. Set in the fridge to marinate for at least 2 to 4 hours, or overnight if you have the time.
4. In a large mixing bowl add and mix together all the batter ingredients.
5. Add chicken legs along with the marinade from the zip lock bag. Mix well and make sure the chicken legs are evenly coated with the batter.
6. Heat Oki premium sunflower oil in a wok or pan to about 180°C.
7. Deep fry the chicken legs in batches until golden brown to maintain the temperature of the oil. Set aside on a rack, bring the oil back up to heat and deep fry the cullets for a second time to make them super crispy.
8. Cut them into serving slices and serve with lemon wedges on the side.
2. Add all the marinade ingredients, seal zip lock bag and massage bag to mix well.
3. Set in the fridge to marinate for at least 2 to 4 hours, or overnight if you have the time.
4. In a large mixing bowl add and mix together all the batter ingredients.
5. Add chicken legs along with the marinade from the zip lock bag. Mix well and make sure the chicken legs are evenly coated with the batter.
6. Heat Oki premium sunflower oil in a wok or pan to about 180°C.
7. Deep fry the chicken legs in batches until golden brown to maintain the temperature of the oil. Set aside on a rack, bring the oil back up to heat and deep fry the cullets for a second time to make them super crispy.
8. Cut them into serving slices and serve with lemon wedges on the side.
