The most-anticipated event in China’s calendar ‘Chinese New Year’ is over the weekend. This year is the year of the Fire Rooster, which last fell in 1957. Staying in Singapore has added CNY as a time of festivities for us too. The celebrations here go on for around two weeks, involving the traditional lion dances, ringing bells and lighting firecrackers. Everyone at the workplaces are at a lighter mood. Traditionally, kids receive red envelopes stuffed with ‘lucky money’ and positive wishes on New Year’s Day. Chinese families gather together for a reunion dinner on the New Year’s eve.
My recipe today is that of Crispy Chicken. It’s something that’s loved here in Singapore. We often notice a long queue at the restaurant that serves Crispy Chicken in a mall nearby. This CNY make these beauties which are juicy inside and crispy outside and serve them as your party starters. These are healthier than the ones served in the restaurants as they are made in olive oil and are shallow fried instead of being deep fried. Combine them with lemon wedges and aioli or mayonnaise or a dip of your choice and relish with your family and friends.
Below are the steps for you all;
Preparation Time 10-15 minutes
Inactive Time 2 hours
Frying Time 7-10 minutes
Main Ingredient Chicken Breast
Level Of Cooking Easy
- Diced Chicken Breasts 3 (500 grams)
- All-purpose Flour/Maida 1 cup
- Egg Wash 1 cup (1 big egg or 2 small eggs) – to make egg wash, combine egg, one teaspoon water, black pepper powder and salt to taste and beat them
- Bread Crumbs 1 1/2 cups
- Grated Ginger 1/2 inch
- Grated Garlic 5-6 cloves
- Natural Yogurt/Curd 1 tablespoon
- Red Chilli Powder 1/2 teaspoon
- Garam Masala Powder 1/2 teaspoon
- Salt to taste
- Pepper 1/2 teaspoon
- Olive Oil sufficient for shallow-frying
- Lemon Wedges 3-4 (optional)
Marinate the diced chicken breasts with yogurt, grated ginger, grated garlic, red chilli powder, garam masala powder and salt and refrigerate for 2 hours. Take the chicken out from the refrigerator 15-20 minutes before frying.
Dust each piece with plain flour and tap off extra flour. Dip the piece in egg wash till it coats the piece completely. Finally, dredge it in the breadcrumbs.
Preheat the olive/cooking oil in a pan. Gently put the chicken pieces into the hot oil one at a time. Shallow fry until the all the sides are golden brown. Then take them out from oil and drain off the excess oil on a kitchen tissue.
Serve hot and crispy with Aioli (French Dip/Sauce) or Mayonnaise or any other dip of your choice.
I am going to take these to Angie’s Fiesta Friday No. 156 and enjoy with my friends there.
Wishing You All A Very Happy Chinese New Year and Fiesta Friday!!!