I‘ve been a subscriber to Delicious UK magazine since 2008 and I’ve tried a few of the recipes with a great deal of success. Of course, there are many that I would still like to try but I haven’t done so yet. Here’s one from the magazines.
Adapted from Ching-He Huang’s Taiwanese Bites: Salty Crispy Chicken – Delicious. UK September 2011 issue
- 7000g pork belly, skinless, sliced into 1x10cm pieces
- 75g potato or cornflour
- 5-10 tbsp groundnut oil
- 1-2 medium red chilli, deseeded, finely chopped, to serve
- 2 spring onions, finely chopped, to serve (I used chives)
For the Marinade:
- 6 garlic cloves, minced
- 4 tbsp light soy sauce, plus extra to serve
- 3 tsp salt (next time, use only 1.5 tsp)
- 2 tbsp Chinese 5-spice powder
- 4 tsp sesame oil
|Prep time||10 mins|
|Cook time||7-8 mins|
- Mix all marinate ingredients in a bowl and add pork, turning to coat. Ideally, leave in fridge, covered, overnight.
- Coat pork in potato flour (I used cornflour).
- Heat wok or pan and add oil. Add pork and fry lightly for 7-8 mins till pork’s golden brown on all sides and is cooked thru. Drain pork of any excess oil on kitchen paper.
- Sprinkle with chopped chilli and spring onions. Add a splash of soy sauce.
- Good accompanied with steamed rice or chunky chips and beer. 😛
Dunster ate a lot of it; he found them yummy.. Me, too but I found them a little too salty.. Worth another try but with less salt.. and make using chicken (6 skinless thighs, halved).. 😛
- Ching used skinless chicken thighs, each chopped into half. But I didn’t have any at home, so I adapted..
- According to Ching, it takes 7-8 mins to cook. Well, it took me at least 15 mins to cook coz I had to fry the meat in a few batches..
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