Crispy Chicken Strips with Creamy Onion Sauce
Ever wondered what would happen if you breaded chicken strips and then shallow-fried them each individually? Me too! What a coincidence! Le’s find out what happened…
500g chicken stripts (not marinated)
2 tbsp garlic flakes
1 tbsp Pepper Mix
1 tbsp salt
1 tbsp Curry Mix
1 – 1½ dl white flour
2 dl breadcrumbs
olive oil for frying
Put chicken strips into a bowl, add garlic flakes, pepper mix and salt. Let it marinade in a fridge for a few hours.
Add white flour and Curry Mix into the bowl. Ideally you’d want each strip covered with flour, so they’re separate from each other. Don’t fret too much though, I had them in small clumps and it was okay.
Add eggs and mix well. Then add the breadcrumbs and again, try to make sure each and every strip is covered in crumbs.
Pour half an inch of oil into a wok and bring heat up, medium-high at least. Then pick the strips individually and shallow-fry them in the wok for a couple of minutes per side, until they brown a bit. Shake excess oil back to pan and lift the strips aside when they’re done. Note that this will take awhile, since you don’t want to fry many strips at the same time to prevent the oil from cooling down too much. I fried them 4 or 5 at a time.
When done, it should look something like this:
leftover oil from frying the chicken
½ – 1 red chili
5 cloves of garlic
1 tbsp sugar
1 tsp salt
1 tsp black pepper
2 dl heavy cream
Wash chili. Peel onions and garlic. Remove seeds from the chili. Mince everything. Add sugar and season with salt and pepper. Heat the oil you used to fry the chicken again and deep fry the ingredients for 1 minute or so. Drain if you have too much oil left (a little is fine, but you don’t want an oil soup.) Put them into a small bowl. Let cool down for awhile, then add cream and mix well. (I put mine through a blender, you do you.) Grate a pinch of lime zest into, and mix will again. Let is sit for 10 to 20 minutes.
Serve with brown rice on the side.