3-in-1 Deep Fried Chicken for Boxing Day

So it is Boxing Day today, and my little sister is around to spend the holiday with me, we thought why not do something more fun! Deep fried is not something I do very often purely because it is quite unhealthy as it uses a lot of oil and the oil splashing as it sizzles makes it a hazzle to clean afterwards but afterall it is a guilty pleasure to have some deep fried chicken once in a long while. We deep fried a whole kilogram worth of chicken so we thought we should spice it up by creating more flavours rather than just having original flavour with ketchup. Korean style marinate sauce has always been my favourite out of all the korean style deep fried chicken flavours. We also have some quite ripe plum and my sister thought of experimenting with these plums for a refreshing plum sauce which actually goes surprisingly well with the chicken! Without further ado, let me introduce you to this 3-in-1 combo!

To prep the chicken and create the batter,

You will need:

(4 servings)

1kg of chicken (choice of mini drumsticks and chicken wings)

some salt and pepper

milk

110g cornstarch

55g plain flour

55g glutinous rice flour

1/2 tsp baking soda

1 egg

1. Marinate and tenderize the chicken with some milk, salt and pepper in a large mixing bowl.

2. Beat an egg, add it into the mixing bowl and mix it thoroughly so all the chicken surface is covered with egg mixture.

3. Add in the dry ingredients and mix it thoroughly so that the batter reaches every part of the chicken pieces.

4. To deep fry, in a saucepan, add in enough oil that can cover at least half of the chicken. Heat it and to test the temperature, test it by dropping some batter pieces into the oil and if it sizzles, it is good to go!

5. Deep fry one side of the chicken for about 10mins till it turns golden brown. Then flip over and repeat the same procedure. Once it is done on both sides, then remove it from the pan and let it chill for a few mins and then deep fry the second time to make it more crispy.

For the sauces, 

a) Korean style marinate

Ingredients:

1.5 tbs korean red pepper paste

3 tbs ketchup

1 tbs honey

1.5 tbs vinegar

Mix all of these ingredients and you may heat it to serve it warm (optional). You may serve it as a dipping sauce or directly coat the chicken with the sauce for a more thorough taste.

b) Plum sauce

Ingredients:

5 plums 

sugar

~2tbsp honey

1. Mash up the plums.

2. Add in some sugar to balance out the sourness of the fruit and put it in the microwave on low heat to allow the sugar to melt.

3. Add in some honey to create a thicker consistency.

Don't forget your good ol' ketchup! As another bonus tip, you may also eat your yummy chicken in another way that is very common in Korea - with some thinly sliced spring onions!Its fragrance goes extremely well with the chicken!

So my sister and I ended Boxing Day by watching anime - Totoro while enjoying our chicken with smoothie. ^•^

Belated Merry Christmas and Happy Boxing Day Everyone!

Pork Chop kinda Night~

It's been a long while again since I posted a recipe. Finally, this year's Christmas is soon arriving, finally some time to rest after another hectic term. Today's main is going to pork chop cooked with herbs served with rice and veggies.

You will need:
(2 servings)

2 portions of rice
2 pieces of pork chop
1 potato ( or half if the potato is massive)
1 carrot
1/2 tomato
1 sprig of rosemary
salt and pepper
basil herbs
1 onion

1. Marinate the two slices of pork chop by sprinkling it with salt, pepper and some basil and massage the seasonings in. Leave it for 15-20 mins while prepping for other ingredients.
2. Cook two portions of rice in the rice cooker.
3. Peel and cut the potatoes into small chunks, carrots into jardiniere and tomatoes into wedges. Cut also the onions into thin pieces.
4.  Heat the pan with some oil. Then place the pork chops in the pan and onions on the side along with the rosemary sprig. Cook on medium heat.

5. Allow one side to cook and then flip over once it is slightly golden brown.
6. Remove off the heat when the meat is fully cooked and golden brown on both sides.
7. Boil the carrots till soft. Drain the water.
8. Heat the pan with some oil and fry the potatoes with some salt and basil. Add in the rosemary that was used for cooking. Once the potatoes are slightly golden brown, add it some water and cook it till the inner is soft. Pour away any excess water once its cooked. Add in the boiled carrots and tomatoes.
9. Add more basil and salt to give the veggies more flavour.
10. Serve it on a plate. Bon Appetit!