Salt & Pepper Chicken Ribs
- 400g chicken spare ribs
- Salt and pepper (to marinade)
- 2 tsp white pepper
- ¼ cup cornstarch
- ½ tbsp chili pepper powder (optional)
- 3 cloves of garlic (finely minced)
- 1 egg (beaten)
- Oil (for deep-frying)
- 1 red chilli (chopped finely)
- 1 spring onion (chopped finely)
Directions To Cook
- Marinate chicken ribs with salt and pepper. Set aside to marinade for 1 hour or overnight for better taste.
- Just before frying, carefully coat each chicken piece with egg and cornstarch. Mix well.
- In a wok, heat up 3-4 cm of oil until it’s hot. Deep-fry the chicken in small batches. Then, remove from wok, drain and set aside to rest for 10-15 mins while you fry up the rest of the chicken.
- Once rested, return the chicken to the wok and deep-fry for a second time. The chicken will be crispier after the second round of frying.
- In a separate pan, heat up 1 tbsp of oil. Add garlic and chilli and fry until aromatic. Sprinkle some salt and pepper. Remove from heat, add chicken to the pan and toss well.
- Garnish with spring onion and serve immediately.
Servings: 4-6 people
Chicken and marinade
- 1kg chicken drumsticks
- 3 garlic cloves, minced
- 1/3 cup soy sauce (all purpose or light soy)
- 1/3 cup + 2 tbsp white vinegar
- 3 dried bay leaves
- 2 tbsp oil
- 3 garlic cloves minced
- 2 ½ cups water
- 2 tbsp brown sugar
- 1 tbsp pepper corns
- 2 green onions, sliced (garnish)
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear all sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- Add chicken. Simmer uncovered for 30 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
- Coat chicken in glaze then serve over rice.
Salt-and-pepper chicken spare ribs with tamarind hot sauce
Chicken spare ribs take a journey through south-east Asia in this fiery, aromatic recipe from Melbourne restaurant Gingerboy.
- 750 gm chicken ribs (see note)
- 80 ml (⅓ cup) light soy sauce
- 80 ml (⅓ cup) Shaoxing wine
- 60 ml (¼ cup) sesame oil
- 2 tbsp Chinese five-spice
- For deep-frying: vegetable oil
- 225 gm (1½ cups) self-raising flour
- 3 eggs, lightly beaten
- 6 kaffir lime leaves, thinly sliced to serve
- 4 birdseye chillies, thinly sliced, to serve
- 2 spring onions, thinly sliced, to serve
Tamarind hot sauce
- 85 ml light soy sauce
- 70 ml coconut vinegar (see note)
- 70 ml Sriracha sauce
- 50 gm tamarind purée
- 50 ml sweet soy sauce
- 50 gm chilli jam (see note)
- 40 gm gula melaka (dark palm sugar), finely chopped
- Juice of 2 limes
- 2 garlic cloves, finely chopped
- 1 Combine chicken ribs, soy sauce, Shaoxing wine, sesame oil and five-spice in a non-reactive container, ensuring ribs are completely coated, cover and refrigerate overnight.
- 2 For tamarind hot sauce, whisk ingredients in a bowl to combine, refrigerate until required. This will keep for 2-3 days in the fridge.
3 Heat vegetable oil in a deep saucepan over high heat to 180C. Place flour in a bowl and season to taste. Dip ribs in egg, then flour, shake off excess and deep-fry in batches until golden brown and crisp (5-6 minutes; be careful, hot oil will spit). Drain on paper towels, season to taste with salt, then combine ribs in a large bowl with tamarind sauce and coat well. Serve hot, scattered with kaffir lime leaves, chillies and spring onions.