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How to Make Tasty Fried Chicken With Potato And Leek In Ginger Sauce

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Fried Chicken With Potato And Leek In Ginger Sauce. Add the egg white and ½ cup potato starch. Make the chicken: Whisk sake, soy sauce, sugar, and onion in a bowl; stir in chicken. I wanted to develop a flavorful dish that you didn't have to sear the chicken first but still got some crunch.

Fried Chicken With Potato And Leek In Ginger Sauce Return the pan to medium-high heat. Wipe the frying pan, add the leek oil on high heat along with the chili, shallot, spring onion (keep a hand full for garnish) and minced garlic cloves. Sweat for two minutes then add the prepared sauce, bring to the boil and add your fried chicken, toss a few times and serve. You can cook Fried Chicken With Potato And Leek In Ginger Sauce using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Fried Chicken With Potato And Leek In Ginger Sauce

  1. It's 700 grams of cut in small chunk chicken.
  2. Prepare 4 small of chunk potato.
  3. It's of GINGER SAUCE.
  4. You need 1 cup of light soy sauce.
  5. You need 1 cup of shao xing rice wine.
  6. It's 1/2 cup of pounded ginger.
  7. Prepare 2 tsp of sugar.
  8. It's 1 tbsp of Worcestershire sauce.

Garnish with the fried leek and left over spring onion. White Bean & Winter Green Soup. Thai Chicken & Sweet Potato Curry. Poblano, Corn, Chicken & Rice Salad.

Fried Chicken With Potato And Leek In Ginger Sauce instructions

  1. DEEP FRY POTATO.
  2. cut potato into cube and pan fry till lightly brown and cook then set aside.
  3. MARINATE CHICKEN.
  4. Marinate chicken with ginger sauce for 10 minute then drain.
  5. DEEP FRY CHICKEN.
  6. deep fry chicken for about 10 to 12 minute till lightly brown and cooked longer depending on the size of the chicken.
  7. LEEK.
  8. on oiled pan cook leek for 1 minute then set aside.
  9. COOK GINGER SAUCE.
  10. in pan bring balance of marinated sauce simmer for about 1 to 2 minute till sauce thicken then off heat and toss in fried chicken and potato and mix well.
  11. serve with leek.

Rinse the chicken and pat dry. Sprinkle half of the mixture on the chicken; reserve the rest. Drain the fat from the pan, but leave some of the liquid and frying remains so you can form the sauce. Return the pan to medium-low heat and start whisking the flour into oil, then stir in milk and raise heat to medium. Serve the sauce over fried chicken.