Crisp Chicken

with Blood Plum Sauce

Crisp Chicken

with Blood Plum Sauce
Serves 1

For the Plum Sauce
Break up palm sugar and place in pot with 1 tablespoon of water on low heat. Once melted, add the star anise, hoisin, szechuan pepper, cassia bark, tamarind and plums. Slowly simmer until the plums are soft and mushy. Take off the heat and strain through a course sieve using a spoon to push the plum flesh through. Try to extract as much of the flesh as possible as this gives the sauce deep colour and flavour. Discard the spices.

For the Chicken
Coat maryland in fish sauce, then tapioca flour and place in a fryer at 180C for 5 minutes until golden brown. Rest on a wire rack for 10-15 minutes. When ready to serve, fry again until dark brown and crispy.

To Serve
Slice chicken in 1cm thick slices and arrange nicely on a plate. Gently spoon the plum sauce over the chicken until evenly coated. Garnish with fried garlic and shallot rounds. Serve with a wedge of lemon.

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