Fried chicken with chili onions

Name: Fried chicken with chili onions
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Shallots; 1 red chilli pepper; 2 Spring onions; 2 TABLESPOONS Oil; 4 Boneless chicken legs (if possible, let the butcher remove the bones or see recipe); 1 l Frying oil; 7-10 Tbsp salt and black pepper; 100 g Maize starch

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Shallots
1 red chilli pepper
2 Spring onions
2 TABLESPOONS Oil
4 Boneless chicken legs (if possible, let the butcher remove the bones or see recipe)
1 l Frying oil
7-10 Tbsp salt and black pepper
100 g Maize starch

Directions

1
For the chilli onions, peel the garlic and shallots and dice them very finely. Clean the chillies, cut lengthwise, remove seeds, wash and chop very finely. Clean and wash spring onions and cut into thin rings.
2
Heat 2 tablespoons of oil in a frying pan. Fry the garlic, shallot and chilli in it over medium heat for 1-2 minutes while stirring. Add spring onions and fry briefly. Put into a small bowl and set aside.
3
If necessary, remove the bones from the chicken legs. Cut the meat along the bone. Then use a sharp knife under the bone and cut out the bone and remove it from the meat.
4
Wash the meat, dab dry and cut crosswise into 4 pieces.
5
Heat frying oil in a wide pot to approx. 180°C (measure with a frying thermometer or hold a wooden stick inside - if bubbles rise on it, the correct temperature has been reached).
6
In the meantime season the chicken pieces with salt and pepper. Turn in cornstarch.
7
Always fry only as many chicken pieces in hot oil for 3-4 minutes so that they can swim freely. Turn more often. Let them drip off on kitchen paper. Sprinkle with the chilli onions before serving.
8
With it: Asian sauce.