4 July 2022
Crispy chicken and grilled sausage skewers
Serves: 4
Preparation time: 1 hr
Marinating time: 12 hrs
Cooking time: 20 min
Ingredients
4 boneless chicken breasts
1 pouch (250 ml) Saigon Gourmet Sesame Dressing
1 cup (250 ml) white flour
Canola oil, for frying
375 ml (1 ½ cups) tempura batter mix
250 ml (1 cup) beer or very cold sparkling water
4 Gourmet Saigon Garlic & Pepper Vietnamese sausages
1 pouch Saigon Gourmet Sweet & Sour Ginger Sauce
Photo: Martin Tremblay.
Method
- In an airtight dish, combine the chicken and sesame dressing. Coat meat well with marinade and refrigerate overnight.
- Heat oil in a deep fryer to 175°C (350°F).
- Cut chicken breasts into 4 pieces each.
- In a large shallow dish, combine tempura flour and beer. Drain chicken pieces of excess marinade, dip into flour, then into tempura batter. Dip 4 pieces of chicken at a time.
- Place chicken in deep fryer and cook to an internal temperature of 74°C (165°F), about 5 minutes. Drain on paper towels.
- Grill sausages in a skillet or on the grill.
- Serve meat with sweet and sour sauce and grilled bok choy.
Recipe from the book, Dingue