Ingredients
-
½ kilo Chicken Thigh Fillets
-
as needed Tabasco® Chipotle Pepper Sauce
-
to taste Salt
-
to taste Pepper
-
¼ cup Cornstarch
-
¼ cup Flour
-
½ pc. Egg, beaten
-
⅓ cup Water, iced
-
3 tbsp Tulip Chocolate Filling
-
⅓ tsp Lee Kum Kee Chili Bean Sauce
-
¼ tsp Tabasco® Powder
-
to taste Salt and Pepper
-
1 tsp Instant coffee
-
½ cup Flour
-
for garnish Parsley
Directions
Steps
|
1
Done
|
Cut the chicken up into bite sized nuggets. |
|
2
Done
|
Marinate in salt, pepper and Tabasco® Chipotle Sauce. |
|
3
Done
|
Preheat oil in a deep fryer. |
|
4
Done
|
Combine Cornstarch, coffee and Flour. |
|
5
Done
|
Season with salt and pepper |
|
6
Done
|
Fill a measuring cup with water and ice cubes |
|
7
Done
|
Add the beaten egg to the water and stir |
|
8
Done
|
Slowly incorporate the water mixture to the flour until it reaches a thick consistency, thicker than pancake batter |
|
9
Done
|
Stir in the chocolate paste, chili bean paste, and the Tabasco® powder |
|
10
Done
|
Drop each piece of marinated chicken into the flour, lightly coat |
|
11
Done
|
Drench the chicken in the chocolate batter |
|
12
Done
|
Deep fry the chicken until cooked through (about 3 minutes) |
|
13
Done
|
Remove the oil and drain on a paper towel |
|
14
Done
|
Garnish and serve. |
