Prep:15min › Cook:5min › Extra time:10min resting › Ready in:30min
Mix together plain flour,
baking powder and salt. Drizzle in sesame oil and gradually add water,
whisking constantly until you get a smooth batter. The consistency
should be similar to cream. Let sit for at least 30 minutes.
Fill a deep pan or wok with oil and slowly heat to 190 C.
In a large shallow dish,
mix together cornflour and white pepper. Dust the chicken in the
seasoned cornflour then dip into the batter evenly coating each piece.
Transfer to the hot oil and fry until golden and the chicken is no
longer pink in the centre, about 4 to 5 minutes.
Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.
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