RICE FLOUR CHICKEN (CRISP AND CRUNCHY BATTER)

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Rice Flour Chicken (Crisp and Crunchy Batter) image

I got this recipe while watching my Malaysian roommate cook years ago. Personally I like it best with smaller bits of chicken, great for taking to pot-luck dinners or picnics :) I didn't count the marinading time in the preparation time. Makes far more/less pieces depending on size of pieces used. NOTE: I forgot to make it clear in my instruction that this works best with either small chunks of chicken fillet or chicken wings, and suits pieces that will cook quickly above those that require a longer cooking time, I hope that this clarification helps :)

Provided by kiwidutch

Categories     Lunch/Snacks

Time 40m

Yield 6 pieces (very approximate)

Number Of Ingredients 11

1 -1 1/2 kg chicken piece
2 -3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon five-spice powder
1 teaspoon crushed garlic
1 onion (chopped)
1 tablespoon sesame oil (optional)
2 cups rice flour
1 pinch salt
1 -2 tablespoon baking powder
water

Steps:

  • Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
  • Add the chicken pieces for at least 2 hours, but even better, overnight.
  • Mix batter ingredients with enough water to form a*thick* batter.
  • If not crunchy when fried add slightly more baking powder.
  • Dip marinaded chicken into batter and deep fry until cooked and golden brown.

Nutrition Facts : Calories 585.5, Fat 25.9, SaturatedFat 7.4, Cholesterol 125, Sodium 660.1, Carbohydrate 50.9, Fiber 1.6, Sugar 6.7, Protein 35

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