serves
4
prep
25 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: Our Own Cuisine
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 4 chicken thigh cutlets, skin-on, bone removed
- 750 ml (3 cups) vegetable oil, for deep frying
- 60 g (½ cup) cornstarch
- 2 eggs, lightly beaten
- 8 cream crackers, crushed
- ¼ cup roughly chopped coriander, to serve
Marinade
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 2 tsp oyster sauce
- 1 garlic clove, minced
- 2 tsp cornstarch
- 1 tsp sesame oil
Ginger and onion vinegar
- 3 tbsp rice vinegar
- 2 tbsp caster sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 5 thin spring onions, finely sliced
- 1 tsp sesame oil
- 1 tsp grated ginger
Marinating time: 1 hour
Instructions
- For the marinade, place all the ingredients in a bowl and stir to combine.
- Add the chicken to the marinade, toss to coat well, then cover and refrigerate for 1 hour.
- Heat the oil in a heavy – based saucepan to 175˚C. Dredge the chicken in the cornstarch, then the egg, then coat in the crushed cream crackers. Fry the chicken for about 6 minutes or until cooked through. Drain on a wire rack.
- Meanwhile, for the ginger and onion vinegar, combine all the ingredients in a bowl and set aside.
- To serve, thickly slice the chicken, dress with the vinegar and scatter with the coriander.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Our Own Cuisine
