Soy Garlic Chicken on Bird's nest

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Half  kilo boneless skinless chicken thighs
3 pcs eggs, beaten
Half cup cornstarch

1 tsp garlic powder

   Jolly Claro Palm Oil, for frying

3 tbsp rice vinegar
quarter cup rice wine
1/3 cup sugar
1/3 cup soy sauce

1/4 cup cornstarch


Bird's nest:

50 g Good Life Premium Vermicelli, stretched and deep fried and drained

1 L Jolly Claro Palm Oil, for frying


1.   In a large pan put a liter of oil and heat until bubbly.  Place dried vermicelli allowing it to puff turning it once so that the other side will also puff.  Remove from oil and drain.  Place on a platter.


2.   In a large mixing bowl combine garlic powder, cornstarch and beaten eggs. Mix well to create a batter. Add chicken and coat thoroughly.

3.   To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.


4.   Heat deep fryer and fry chicken until golden brown.  Drain on paper towels.

5.   In a saucepan add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Add in fried chicken and toss until chicken is fully coated.  Place on top of prepared bird’s nest.


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