Servings: 4
Preparation: 20 minutes
Marinade: 12 hours
Cooking: about 10 minutes
Ingredients
4 Quebec chicken breasts (or boneless thighs)
2 limes, juice
15 ml (1 tbsp) Sambal Oelek
2 cloves garlic, minced
90 ml (6 tbsp) soy sauce
250 ml (1 cup) coconut milk
500 ml (2 cups) cornstarch
Salt and pepper to taste
Qs frying oil
Garnish
90 ml (6 tbsp) mayonnaise
15 ml (1 tbsp) Madras curry powder
1 seasoned green salad
Preparation
On the work surface, cut the chicken breasts into escalopes and then in half.
In a plastic food bag, place the chicken pieces, lime juice, Sambal Oelec, garlic, soy sauce, coconut milk and marinate for 12 hours.
Preheat the fryer to 180 °C (350 °F).
Remove the chicken from the marinade and roll the pieces in the cornstarch.
In the hot oil of the fryer, immerse the chicken pieces and cook until golden brown and crispy.
Set aside on absorbent paper and salt lightly.
Mix the mayonnaise and Madras curry.
Serve the crispy chicken, accompanied by the prepared mayonnaise and the green salad.
