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(Tiger) Beer Chicken

April 30, 2010

Tiger  Beer Chicken

Tonight’s dish was requested by moi. Yes, moi. I always request for food anyway. 🙂

What were the origins of this dish? Well to be honest, I don’t know who came up with the idea but I heard of it in our sunny island before.

It was when our wondermaid came and I noticed her frying skills were good……that I brought up the idea of having Beer Chicken.

As to why we use Tiger Beer. Well, we have cartons of it in our storeroom due to generations donations and not because we are beerholics. Having those pitiful looking cans forgotten in the store (because we don’t drink) made me realise we could use them for cooking! Plus I realised that Tiger Beer has a distinctive taste, it screams local to me. 🙂


Servings for 4 hungry beer loving people

Ingredients for marinade:

  • 1/4 can of Tiger Beer (or any beer you like)
  • 10 chicken wings (chop each chicken wing into 4 parts; drain away all water)
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1/2 tsp of sugar
  • 2 tbs of corn flour ( we use the cheapest and it tastes great!)
  • 1/2 beaten egg. (note: we’ll need the other 1/2 of beaten egg for later steps of the cooking)

Season the chicken with all the marinade ingredients and marinate it for 1 hour in the fridge.

Heat up the wok with some oil at about medium heat.

Prepare 1/2 cup of corn flour on the side. Take out the chicken from the fridge, dip each piece of chicken into the 1/2 beaten egg first followed by the cornstarch. Deep fry till nice and cripsy. Drain off the oil and serve!

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