Classic Halang-Halang Chicken Battered Easy Recipe! - The Public Servers

Classic Halang-Halang Chicken Battered Easy Recipe! - The Public Servers

Left-overs are sometimes happening especially when our food is always the same every single meal. Our appetite or excitement to eat will be loss due to same tastes it gives by the food. Here in TPS, we gonna teach you how to recycle your left-over battered chicken with this yummy Halang-halang recipe!

Halang Halang Battered Chicken Ingredients

Marinade

One-half kilogram chicken thighs, cubed

One large egg

One tablespoon cornstarch

One tablespoon salt

One teaspoon black pepper

One tablespoon garlic powder

One tablespoon onion powder

One tablespoon rice vinegar

One tablespoon cooking wine

Batter

1/2 cup all-purpose flour

1/2 cup cornstarch

One tablespoon baking powder

One teaspoon salt

1/2 teaspoon black pepper

One tablespoon garlic powder

One tablespoon onion powder

One cup water

Soup

2 large garlic cloves, minced

1/2 red onion, diced

3 fresh Thai green chilies (other chilies can be used), chopped

One thumb-sized piece ginger, minced

One cup coconut milk

One tablespoon fish sauce (patis)

2 cups vegetable oil

How to make?

1. For the marinade: Cut chicken thigh pieces into cubes. Place it in a mixing bowl. Add marinade ingredients (egg,cornstarch, salt, pepper, garlic powder, onion powder, rice vinegar, and cooking wine) with chicken and be sure to mix it well. Cover and place chicken mixture in refrigerator for about (4) four hours.

2. For the batter: Mix all ingredients (flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder). Add your water and whisk it until lumps dissolve. Cover and place it inside your refrigerator.

3. When ready to cook, heat oil over medium-high heat. Fry chicken pieces in batches. Use a spoon ladle to distribute each piece evenly. Fry until batter turns off white. Place on paper towels to drain and let it cool. Increase the flame to high heat. Fry your chicken a second time in batches until they are golden brown.

4. Make the soup: Using a wok or deep saucepan, heat oil over medium heat. Saute the garlic, onion, Thai chilis, and ginger one at a time. Cover and continue to cook for 5 minutes or until you get vegetables slightly crispy. It adds flavor to the oil. Add coconut milk and fish sauce and stir. Cover pan and lower heat. Simmer for 15 minutes. Uncover pan and toss in chicken. Remove from the heat. Serve immediately with lots of rice.