Spiced Fried Chicken with Lemon Sour Cream
Ingredients
- 600g chicken drumettes and wingettes
to make the chicken marinade
- 40mL soy sauce
- 1 shallot, finely diced
- 2 cloves garlic, finely chopped
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 1 Tbsp cornflour
- 1L vegetable oil, for frying
to make the dipping sauce
- 1/3 cup Bulla Sour Cream
- 10mL lemon juice
to serve
- coriander sprigs, sliced spring onion, chilli, salt
Cooking Directions
- Combine marinade ingredients and mix well. Add chicken pieces, toss to coat, cover and refrigerate preferably overnight.
- For sauce, combine Bulla Sour Cream and lemon. Refrigerate until required.
- Just prior to cooking chicken, toss through cornflour mixing well. Heat oil in a wok or pan and add chicken pieces several at a time cooking until golden and crisp, approximately 5 minutes. Drain on paper towel. Keep warm whilst cooking remaining chicken.
- Serve chicken pieces sprinkled with coriander, spring onion, chilli and salt. Accompany or drizzle with dipping sauce.
Ingredients
- 600g chicken drumettes and wingettes
to make the chicken marinade
- 40mL soy sauce
- 1 shallot, finely diced
- 2 cloves garlic, finely chopped
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 1 Tbsp cornflour
- 1L vegetable oil, for frying
to make the dipping sauce
- 1/3 cup Bulla Sour Cream
- 10mL lemon juice
to serve
- coriander sprigs, sliced spring onion, chilli, salt