Last night, continuing this train of thought, I dipped some chicken in Szechuan sauce before I applied my mix of pankoesque crumbs with flour, salt, pepper and a tad of cornbread mix. I used a different brand than Kame, because I can't find it around. A good Szechuan sauce is fermented all together, in my opinion. It has soy and hot red pepper flakes or powders, and also other flavorings such as plum, garlic, ginger, sesame. I'm no expert on how to make these sauces; all I know is the brand Kame sold a few years ago was really good. I think they changed the recipe; it was not available for a few years and then all of a sudden I saw it again. Just not lately. So I used Asian Gourmet brand Szechuan stir fry sauce.
This made very tasty fried chicken. It almost browned too fast but I turned down the heat, and kept flipping it in the pan, and let it finish on low. I may never dip chicken in egg dip again.
No comments:
Post a Comment