Yet another low carb fried chicken recipe

  

I don’t know why I am fixated on fried chicken at the moment. In the past month there have been already 2 posts on fried chicken. But this post is more about crispy breaded chicken that is often a no-no in the low carb world as it usually requires Japanese panko bread crumbs. Sometime ago I had gone a little crazy and bought many boxes of Wasa light crackers. This is not a strictly low-carb cracker but as 3 pieces have 14g of carb, it was pointed out to me that these crackers may make a good crumb if ever I wanted to bread something.

  

The things we will go through for a little more crunchy
.

This preoccupation with fried chicken is a little analogous to the current preoccupation on my facebook feed on all the political posts and commentary on the upcoming general elections in Singapore. Two days ago I swore that I was going to stop reading FB posts on politics (yes, I was getting pretty sick of it) but the lure was irresistible. Especially when there were distractions like videos of a candidate, a surgeon doing incompetent CPR on a collapsed bystander he chanced on during his campaign rounds…firstly why was he pumping the upper abdomen and not the chest and why wasn’t he delivering the chest compressions properly? Definitely a candidate for BCLS retraining; I’m not sure about the competence for public office in the light of lack of a fundamental medical skill. There are so many face-palm moments in the run up to Election Day that it is really hard to remain disinterested.

This elections seems to indicate that there are more choices for voters – for the first time since Singapore’s independence every single seat is being contested. Regardless, I live in a zone where bookies are betting that the ruling party will win with odds of 100:1, returning the zone as a stronghold of the incumbent party, as has been the case for the past 50 years. Which illustrates that having more choices may not necessarily mean a big change in the political scene in Singapore despite the high passions running at the moment. After all, whether breaded or battered or coated, in the end it is just fried chicken.

Low Carb Crispy Fried Chicken

  • Servings: 6
  • Time: 4 hours
  • Difficulty: easy
  • Print

Ingredients

  • 20 pieces of chicken wingette pieces
  • 2 pieces of fermented bean curd
  • 1 tbsp fermented bean curd brine
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 2 tbsp grated ginger
  • 8 pieces of Wasa light Crispbread
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 eggs, beaten
  • 4 tbsp arrowroot flour
  • 1 cup vegetable oil 

Method

  1. Mash the fermented bean curd in its brine, soy sauce and fish sauce. Coat the chicken wings with the marinade and refrigerate for at least 3 hours.
  2. Using a food processor, blend the Wasa light crackers to make crumbs.
  3. Prepare 3 shallow bowls. In the first, place the arrowroot flour. In the second, place the beaten eggs. In the third bowl, mix the cracker crumbs with salt and pepper. 
  4. Dip each chicken wing into the arrowroot flour, coating evenly, then dip into the egg, then into the cracker crumb mix. Lay out on a prep tray.
  5. Heat up 1 cup of oil in a wok over medium heat. Fry the chicken wings, turning once halfway and cooking about 2 minutes per side until the crust is golden brown on both sides.
  6. Remove from wok and drain the oil on a plate lined by kitchen towels.
  7. Serve immediately together with a fresh salad.

  

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