Friday, April 10, 2009

This is a versatile recipe. Aside from chicken, you cann apply the procedure on white onions to make onion rings or on fresh squid.

And to give it a little more zing, sprinkle with chili powder before serving.

  • 2 c deboned chicken leftovers, cut into fingerlike strips
  • 2 chole eggs
  • 1/2 c all-purpose flour
  • 1 c Japanese breadcrumbs
  • 3 c cooking oil
  • salt and pepper to taste
For the Tartar Dip

  • 1 hard-boiled egg, minced
  • 1 tsp capers
  • 1 tbsp white onion, minced
  • 1 tsp pickle relish
  • 3/4 c mayonnaise
  • 1 tsp mustard
  • salt and pepper to taste

  1. Put each of the following ingredients in 3 separate bowls: eggs, all-purpose flour, and Japanese breadcrumbs
  2. lightly coat each chicken strips, one at a time - first with the flour, then egg, and lastly with breadcrumbs
  3. deep-fry in hot oil in a small wok until golden brown. Put in a strainer with paper towels to remove excess oil
  4. arrange in a flat serving platter and serve with tartar dip
  5. Tartar dip: mix egg, capers, white onion, and pickle relish. Combine with
Serves: 4 to 5 | Prep Time: 15 minutes | Cooking Time: 15 minutes

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