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Melanie’s Hong King Chicken

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1 Chicken, cut into pieces, rinsed and pat dry with paper towel
2 TB minced garlic and ginger
3 TB brown sugar
¼ cup dark soya sauce
1 TB Oyster sauce
1 TB Shaoxing rice wine (or dry sherry)
1 tsp corn flour
Salt and pepper
Oil for shallow frying
Sesame seeds for garnish

Mix all ingredients in a bowl. Add chicken and using clean hands massage mixture thoroughly.
Marinate it for as long as it takes you to prepare your other (side) dishes, so that this is fried last.
I always make it on a Sunday so prepare it the Saturday, and refrigerate overnight. Obviously the longer you leave it the better.
Deep fry in shallow oil.
Drain, sprinkle sesame seeds over.

[Variation : Make a batter – 1 cup flour. ¼ cup corn flour ½ tsp salt, 1 tsp baking powder, 1 ml bicarbonate of soda, 1 tsp white vinegar, 10 ml oil, and water for mixing. Drain off excess marinade in colander, pour batter over chicken and coat, shake off excess batter and then fry.]

Prepared, tried and tested by:  Melanie Kramar‎

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