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| 3/6/2003 |
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Deep-fried Cornflakes Chicken Recipe by Amy Beh
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 | | Click for larger image |
Ingredients
3 pieces boned chicken thighs, skinned
75g cornflakes, blended until fine
1 small egg
Marinade (A):
3/4 tbsp oyster sauce
3/4 tbsp old ginger juice
3/4 tsp salt
1/2 tsp sugar
1/2 tbsp chicken stock granules
Batter:
50g tapioca flour
60g plain flour
1 tbsp custard powder
1/2 tbsp baking powder
150ml water
Method
Season chicken thighs with (A) for several hours.
Combine batter ingredients in a mixing bowl and add just enough water to mix.
Dip chicken in batter then into beaten egg and coat with cornflakes but one side of the chicken only.
Deep-fry in hot oil until golden and crispy. Drain from oil then chop chicken into serving pieces and serve immediately with chilli sauce.
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