Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the chicken
Chopping
Plum sauce
To season the chicken
To deep-fry
Salad
How it's done
To marinate the chicken
Mix the buttermilk, paprika, garlic powder and salt in a bowl. Add the chicken, mix with the marinade, cover and marinate in the fridge for approx. 2 hrs., turning the chicken occasionally.
Chopping
Peel and finely chop the shallot, garlic and ginger. Halve and pit the plums.
Plum sauce
Heat the oil in a pan. Sauté the shallot, garlic and ginger for approx. 4 mins. Add the plums, chilli flakes and sugar, cook briefly. Add the balsamic, cover and simmer for approx. 10 mins. until soft, puree and season with salt.
To season the chicken
Empty the flour, paprika, garlic powder and salt into a plastic bag. Remove the chicken from the marinade in batches, wipe away the marinade, place in the bag containing the flour, shake until the chicken is covered in the flour.
To deep-fry
Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.
Salad
Combine the balsamic and oil, season. Cut the cucumber into thin slices and roughly chop the basil. Halve and pit the plums, mix everything into the dressing. Serve the chicken with the salad and the plum sauce.
| Tip: | Pit the plums using a melon baller. |
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