Ingredients
- 1 pound
- 3 clovesminced
- 2finely chopped
- 1 tablespoon
- 1 tablespoon Cloves Garlic
- 1 tablespoon
- 1 tablespoonor honey
- 1 teaspoon Tiger prawns
- 1/2 teaspoon
- 1/2 teaspoon Cooking wine
- to taste
- to taste Dried oregano
- for frying Beef broth
Directions
Fried chicken tail, butt, or ass, often referred to as “chicken butt” in culinary contexts, can be a unique and flavorful part of the chicken when prepared correctly. In some cuisines, particularly Asian and Southeast Asian, chicken tail is considered a delicacy and is often served as a crispy and tasty snack or appetizer. Here’s a general guide on how to prepare fried chicken tail
Steps
1 Done | Rinse the chicken tails and pat them dry with paper towels. Set aside. |
2 Done | In a bowl, combine the minced garlic, chopped shallots, sweet soy sauce, soy sauce, oyster sauce, honey or palm sugar, ground coriander, ground turmeric, and ground cumin. Mix well to create the marinade. |
3 Done | Place the chicken tails in the bowl with the marinade, ensuring they are fully coated. Let them marinate for at least 1 hour, or refrigerate overnight for more flavor. |
4 Done | Heat vegetable oil in a deep fryer or a large, deep skillet to about 350 F (175 C). |
5 Done | Once the oil is hot, carefully place the marinated chicken tails into the hot oil, being cautious not to overcrowd the pan. Fry them in batches if necessary. |
6 Done | Fry the chicken tails for about 5-6 minutes on each side, or until they turn golden brown and crispy. Adjust the cooking time as needed depending on the size of the chicken tails. |
7 Done | Once cooked, remove the fried chicken tails from the oil and place them on a paper towel-lined plate to drain off excess oil. |
8 Done | Sprinkle the fried chicken tails with salt and pepper to taste while they are still hot. Serve them. |
