Fried Chicken with Chili Sauce (Less Oil)
Bring Asia to you with this chili sauce and cilantro!
35 minutes
540kcal
1.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove any excess yellow fat from the chicken meat and slice into and fold open the thick portion to make the thickness of the meat equal.
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Combine together (B) in a small dish. Place the chicken meat and the seasonings from (A) into a bowl, massage until the liquid content is absorbed, then add in 1/2 of (B) and combine throughout.
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Sprinkle in the remainder of (B), combine while spreading over and sticking to the entire surface.
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Spread 1 Tbsp of oil over the surface of the fry pan and spread out (3) inside. Pour the remaining oil on top of the meat.
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Turn the heat to medium, allow to cook for about 6 minutes and once crispy around the edges, turn the chicken over. Turn the heat to medium-high and slightly tip the fry pan to allow oil to cover the sides of the chicken as well. Pan-fry for 12 minutes until golden brown and cooked through. Once the coating is golden, crispy and light, remove while allowing excess oil to drip off.
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Wipe away any oil remaining in the fry pan with paper towel, add in the chili sauce ingredients (C) and turn the heat to high to cook while stirring all together. Once simmering allow to cook for another 3 to 4 minutes until the mixture thickens then place into small dishes. Slice (5) into 6 to 8 equal portions and serve onto plates with a side of cilantro and the chili sauce.
- Recipe Makiko Oda
- Photo Jun Takasugi
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