About this recipe:Chicken thighs are marinated in a delicious mix of oriental ingredients, then dredged and fried to perfection. This chicken is finger licking good! Serve with salad, rice, mashed potatoes or anything you fancy.
4 tablespoons cornflour
4 tablespoons caster sugar
5 cloves garlic, finely chopped
120g glutinous rice flour
4 teaspoons salt
4 spring onions, chopped
4 tablespoons oyster sauce
2.25kg boneless chicken thighs, cut in half
475ml vegetable oil, for deep frying
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Combine eggs, cornflour, sugar, garlic, rice flour, salt, spring onions and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
Heat oil in a deep-fat fryer or large saucepan to 190 degrees C.
Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.
Glutinous rice flour
Is also known as sweet rice flour. It can be found in Chinese/Oriental stores or online.
This recipe can be gluten free, if you can find gluten-free oyster sauce.