Crispy Chicken Nuggets 鹽酥雞 Yan Su Ji
- 2 chicken legs or ½ chicken, 2/3 lb. yam flour
- 1T cooking wine, 3T soy sauce, 1/2T sugar, 1 scallion, 2 ginger root slices
- 4T pepper salt
- Cut chicken legs or 1 / 2 of a chicken into cubes, marinate in chicken marinade (A) for ten minutes.
- Dip chicken cubes in yam flour, coat evenly and squeeze with hands tightly to avoid flour from falling.
- Heat 6 bowls of oil in pan, deep-fry chicken until crispy and brown and take away.
- Sprinkle with pepper salt when it's hot, mix well and serve.
- Give a little sugar to marinade to hurry browning when deep-frying.
- Flour won't appear easily when the oil is hot enough. Furthermore, flour can be created to stay by deep-frying over low heat until done, removing, growing heat and coming back chicken again to fry until brown.
- When the serving plate has lettuce leaves, make sure to dry the lettuce leaves completely to avoid chicken from getting soft.
- Ready-made pepper salt can be bought. To create in your own home, stir-fry 1T of salt, 3T of peppercorn kernels, little MSG and five-spice powder until aromatic, remove and grind.
- Also, to include more flavor, you may either drizzle some honey, then add tulsi, or sprinkle five-spice powder for this dish.
Peter: I recall eating this in Taiwan, also it was scrumptious. We didn’t use tulsi within this since the recipe didn’t demand it, but if you wish to, proceed! Tulsi adds extra flavor that's certainly an advantage! You may either fry the tulsi for any couple of seconds, or simply combine it with the chicken nuggets on the plate.