Now I know this isn’t the most healthy of posts or abundant in photos, still no luck on the camera front sadly. But I had success this week with deep-frying. Normally when I fry anything in either batter or crumbs, it falls off and I end up with “naked” chicken and a lot of random bits of batter clogging up my oil.
Chinese style batter
- 1 egg
- a pinch of backing powder
- salt and pepper
- a pinch of sugar
- enough flour to thicken
- a little water to thin down
- what ever you wish to batter
- oil or ghee
- Crack the egg into a mixing bowl and beat, add the seasoning and then enough flour to have the right amount of batter for you.
- Add baking powder and sugar mix, slowly add water till the mixture thins down a little, try to keep the batter as smooth as possible.
- Heat the oil or ghee on a medium heat, use a small pan and fry in batches so you use less fat.
- Dip the chosen object in batter making sure it is fully coated and then carefully place in the batter. cook for approximately 2 minutes on either side, then fish out and place on kitchen roll.
I served this with a sweet and sour sauce with noodles, it would go equally well with most oriental sauces or as a replacement to shop bought chicken dippers.
A brief note on the batter:
Though it crisped well it was a little heavy so possibly substitute the cold water for beer, to get a lighter batter, if you are going to have them without sauce i would suggest adding some garlic, ginger or chilli to the batter mix to give it some extra flavour.