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Crispy Spring Chicken With Kung Pao Glaze
Crispy Spring Chicken With Kung Pao Glaze

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Ingredients

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Spring Chicken Marination

Nước Sốt Kung Pao

  • Fruit pectin syrup 200.0 n/a
  • Rice vinegar 40.0 n/a
  • Chilli oil 30.0 g
  • Mala sauce 30.0 g
  • Light soy sauce 20.0 g
  • Lime juice 5.0 g

Bột Áo Gà

  • Garlic Powder 100.0 g
  • Chicken egg whites 80.0 g

Gà Tơ Chiên Giòn Sốt Kung Pao

  • Garlic 20.0 g

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Preparation

  1. Spring Chicken Marination

    • Marinate the hen for 6 hours.

  2. Nước Sốt Kung Pao

    • Mix all the ingredients together.

  3. Bột Áo Gà

    • Mix all the ingredients together

  4. Gà Tơ Chiên Giòn Sốt Kung Pao

    • Steam chicken until tender, cool.
    • Then coat with batter and deep-fry at 200°C until golden. 
    • Brush with glaze and top with fried garlic.