Three recipes for fried meat dishes

Drunken Chicken Chops.
Drunken Chicken Chops. PHOTOS: C. JASON
Fried Chicken Chop With Tangy Kerabu Sauce.
Fried Chicken Chop With Tangy Kerabu Sauce. PHOTOS: C. JASON
Fried Pork Chop Strips.
Fried Pork Chop Strips.PHOTOS: C. JASON

(THE STAR/ASIA NEWS NETWORK) - If you want finger-licking goodness, deep-fried meat is the ultimate in comfort food. 

DRUNKEN CHICKEN CHOPS

INGREDIENTS
2 pieces deboned chicken legs
4 Tbs cornstarch
1 Tbs rice flour
1 Tbs plain flour
2 cups oil for deep-frying

Marinade
1 tsp red glutinous rice wine lees
1 cube preserved beancurd (lum yee), mashed with a spoon
1 Tbs oyster sauce
1 Tbs light soya sauce
1 Tbs sugar
2 Tbs sesame oil
1 Tbs Chinese rice wine (Shao Hsing Hua Tiau wine)

METHOD
1. Mix chicken pieces with marinade and stir to mix well. Marinate for about 30 minutes. Combine cornstarch, rice flour and plain flour and mix well.
2. Just before deep-frying, toss marinated chicken pieces into combined flour mixture. Shake off any excess flour.
3. Heat oil in a wok. Deep-fry marinated chicken over medium-low heat until cooked through. Turn to high heat and continue to fry until golden-brown. Dish out and drain. Serve with tomato and cucumber slices.
 


Fried Chicken Chop With Tangy Kerabu Sauce. PHOTO: C. JASON

FRIED CHICKEN CHOP WITH TANGY KERABU SAUCE

INGREDIENTS
2 pieces deboned chicken legs
1 cup pre-mixed deep-frying flour
Enough oil for deep-drying

Marinade
1 tsp sugar
½ tsp salt or to taste
½ tsp pepper or to taste
½ tsp ground black pepper
1 Tbs light soya sauce

Mango kerabu
½ cup green mango
1 purple onion

Tangy sauce
3 Tbs Thai chilli sauce
3 Tbs plum sauce
1 tsp tom yam paste
½ tsp salt
½ tsp pepper
2-3 Tbs lime juice
1 Tbs chopped garlic
1 Tbs chopped bird’s eye chillies
1 Tbs chopped coriander leaves
1 Tbs chopped ginger flower

METHOD
1. Rinse chicken pieces well and pat dry with kitchen paper towels. Season with marinade ingredients and put aside for 20 minutes.
2. Coat chicken pieces with pre-mixed deep-frying flour. Shake off any excess flour.
3. Heat oil in a wok until hot and deep-fry the pieces until cooked through and golden. Remove the chicken pieces from the oil and reheat the oil. Put the chicken pieces back into the oil to fry again till crispy and golden-brown. Cut chicken pieces into bite-sized pieces.
4. Combine tangy sauce ingredients in a mixing bowl. Spread shredded mango and onion over the chicken and drizzle the sauce over. Serve immediately.


Fried Pork Chop Strips. PHOTO: C. JASON

FRIED PORK CHOP STRIPS

INGREDIENTS
440g pork loin
½ cup sweet potato flour
2 Tbs cornflour
1 Tbs chicken stock powder
Enough oil for deep-frying

Marinade
1 Tbs light soya sauce
1 Tbs oyster sauce
1 tsp sugar
1 Tbs Chinese rice wine (Shao Hsing Hua Tiau wine)
½ tsp pepper powder
½ an egg
1 Tbs tapioca flour

METHOD
1. Cut pork loin into 2cm-thick slices. Pound meat slices lightly with the blunt edge of a cleaver to tenderise the meat. Season pork slices with the marinade for 20 minutes.
2. Combine sweet potato flour, cornflour and chicken stock powder. Lightly coat the marinated meat in this mixture and leave aside for two to three minutes.
3. Heat oil in a wok until hot, then reduce the heat to medium low. Add the pork chop strips and deep-fry until cooked through and golden.
4. Remove from work and serve with the tangy kerabu sauce from the fried chicken chop recipe.