Wednesday, May 4, 2011

Mint Paprika Fried Chicken & Roasted Sweet Potatoes (by nava-k)

Having been cooking for sometime, I prefer to cut my chicken into smaller bite sizes than one big huge piece. This is one way of not wasting food as most of the time I noticed that when serving to guest, some are unable to finish that one big piece of fried chicken, especially if there's other variety of dishes available at the same time.

As such, from there on, I always cut my chicken into smaller pieces and another advantage is its faster to be fried. To go with this fried chicken, I roasted some sweet potatoes plus some ready-made mayonnaise as the dipping sauce.

200g Chicken - cut into bite sizes
1 tsp paprika
1 tsp black pepper powder
1 tsp dried mint leaves
2 tbsp rice flour
1 egg
salt to taste
enough oil for frying

Marinate the chicken pieces with all of these ingredients except the oil and leave it at least for 4 hours to infuse the flavors.

For the Sweet Potatoes
200g yellow sweet potatoes - cut into thick stripes (no need to remove the skin)
1 tbsp olive oil
salt to taste

Heat oil and when heated, fry the chicken pieces until cooked and dark brown in color. Remove and drain over the kitchen towel.
While is being fried, mix the sweet potatoes with the olive oil and salt. Place on a baking tray and bake at 200g until the color is golden brown and crispy in texture.
Serve the fried chicken with the roasted sweet potatoes and if you like, with some mayonnaise as the dipping sauce.

Originally posted at: nava-k


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