Ingredients
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1 pound
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3 clovesminced
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2finely chopped
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1 tablespoon
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1 tablespoon Cloves Garlic
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1 tablespoon
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1 tablespoonor honey
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1 teaspoon Tiger prawns
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1/2 teaspoon
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1/2 teaspoon Cooking wine
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to taste
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to taste Dried oregano
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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
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1
Done
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Rinse the chicken tails and pat them dry with paper towels. Set aside. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Heat vegetable oil in a deep fryer or a large, deep skillet to about 350 F (175 C). |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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Once cooked, remove the fried chicken tails from the oil and place them on a paper towel-lined plate to drain off excess oil. |
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8
Done
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Sprinkle the fried chicken tails with salt and pepper to taste while they are still hot. Serve them. |
