Calla Lily Recipes 食譜篇 - 脆皮雞排伴四川醬 (CHICKEN CHOP WITH SZECHUAN SAUCE)

脆皮雞排伴四川醬 (CHICKEN CHOP WITH SZECHUAN SAUCE)

Ingredients :-

1 piece marinated chicken chop

spring onion and coriander (for garnishing)

Szechuan sauce :

3 tablespoons cooking oil

100g big onion (sliced)

20g bird's eye chillies (chopped)

200g chilli sauce

100g tomato sauce

1 tablespoon toasted sesame seeds

100ml chicken broth / or water

Crispy batter :

100g rice flour

100g plain flour

100g tapioca flour

1½ teaspoon baking powder

1½ teaspoon bicarbonate of soda

300ml water

100ml cooking oil

1. To make szechuan sauce, heat up 3 tablespoons oil in the preheated sauce pan, saute onion and bird's eye chillies till fragrant.  Add chilli sauce, tomato sauce, sesame seeds and chicken broth, bring to the boil, then simmer over a low heat for 15-20 minutes, remove from heat, ready to serve.

2. To make batter, combine all batter ingredients in a mixing bowl, mix until smooth.

3. Coat the marinated chicken chop with batter.  Deep-fry in the hot oil over high heat until golden in colour and crispy and cooked.  Dish out.

4. To assemble, place the crispy batter chicken chop on a serving plate, then spoon in some szechuan sauce and garnish with spring onion and coriander, and sprinkle some toasted sesame seeds.  Serve at once.