Crispy Chicken Necks in a Tangy BBQ Sauce
Garlic, Ginger, Onion, Brocoli, Bamboo Shoots, Red Capsicum, Chicken Necks.
Plain Flour, Corn Flour, Oil, Oyster Sauce, Soy Sauce, Brown Sugar, Char Siu Sauce, Sriricha Chilli Sauce, Chinese Cooking Wine.
Marinate chicken necks in chinese cooking wine overnight. Makes meat more tender for frying.
Heat oil to 185°C. While heating combine plain flour with a Tblsp of corn flour for deep fry colour. Cover necks well in flour mix then place in oil and fry till golden.
Cut brocoli and capsicum into bite sized pieces and place into bowl with bamboo and pour boiling water over vegies until covered and leave for 2 minutes. Slice onion and crush garlic and ginger and mux together. Drain vegies after 2 minutes and set aside.
Remove necks from oil and put onto absorbent paper towel to remove excess oil.
Meanwhile heat oil in wok and add onion mix and fry off for 2 minutes. Add in blanched vegies and fry lightly for 2 minutes. Add 2 Tablespoons of Oyster sauce, 1 Tablespoon of Soy sauce, 3/4 Tablespoon of Brown sugar, 2 Tablespoons of Char Siu Sauce and 1/2 teaspoon of Sriricha chilli sauce with a little water. Allow sauce to boil and start to thicken. If it doesn't thicken itself add a little corn flour to water, mix well and add little by little to sauce until it appears nearly syrupy. Add chicken necks and toss through until necks are well covered in sauce and serve. Taste good served on or with plain steamed rice.
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