Almond Fried Chicken With Spiced Ginger Sauce
|Chicken pieces||4 1⁄2 Pound (2 Kilogram)|
|Grated parmesan cheese||165 Milliliter (2/3 Cup)|
|Dry breadcrumbs||85 Milliliter (1/3 Cup)|
|Ground almonds||60 Milliliter (1/4 Cup)|
|Milk||15 Milliliter (1 Tablespoon)|
|All purpose flour||85 Milliliter (1/3 Cup)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Grated ginger||15 Milliliter (1 Tablespoon)|
|Allspice||5 Milliliter (1 Teaspoon)|
|Whole peppercorns||5 Milliliter (1 Teaspoon)|
|Mustard seed||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Whole cloves||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Dry white wine||165 Milliliter (2/3 Cup)|
|White wine vinegar||60 Milliliter (1/4 Cup)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
Remove skin from chicken pieces.
Pat dry with paper towels.
Combine Parmesan, breadcrumbs, almonds, salt and pepper.
Blend together eggs and milk.
Dip chicken pieces in flour then egg mixture then almond mixture.
Heat oil in frying pan.
Fry chicken pieces in oil, turning to brown all sides.
Fry gently another 10 minutes.
Drain on paper towels and serve hot or cold.
To make Spiced Ginger Sauce, combine ginger and spices in a mortar and pestle and crush lightly.
If you do not have a mortar and pestle, place on a sheet of aluminum foil, fold the foil over and crush with a rolling pin.
Combine white wine, vinegar and soy sauce in a small saucepan.
Add spices and gently heat until boiling.
Boil for 8 minutes then strain.