Mar Far Chicken Recipe
Make the best Mar Far Chicken Recipe at home with crispy double-fried chicken and tangy citrus sweet and sour sauce. Easy step-by-step guide with tips!
Equipment & Tools
- Burner
- Large Pot
- Cutting Board
- Sharp Knife
- Mixing Bowls
- Measuring cups
- Measuring spoons
- Batter mixer or whisk
- Frying pan or deep fryer
- Slotted spoon or strainer
Ingredients
For the Sauce:
- 10 cups water
- 1 Valencia orange sliced
- 1 lemon sliced
- 3 slices fresh ginger
- 1 cup vinegar
- 1 ½ cup sugar
- 1 ¼ cup Heinz Tomato Ketchup, Recommended
For the Marinade:
- 450 grams chicken breast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ cup water
- 1 tablespoon Iberia Dry White Cooking Wine, Recommended
For the Breading:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 egg
- 1 cup water
- 1 tablespoon baking powder
- ¼ cup Bob's Red Mill Corn Starch, Recommended
- 1 ¼ cup flour divided
- 3 tablespoons vegetable oil
Instructions
- In a large pot, add 10 cups of water and bring to a boil.
- Add sliced orange, lemon, and ginger.
- Boil for 30 minutes. You should have about 5 to 6 cups of liquid remaining.
- Strain the liquid into a bowl, squeezing out all the juice from the fruit.
- To the strained juice, add sugar, vinegar, and ketchup. Mix well.
- In a separate pot, pour 1 cup of this sauce mixture.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
- Slowly add the slurry into the sauce while stirring continuously.
- Cook until thickened. Pour into a serving bowl and set aside.
- Slice the chicken breast in half.
- Cut each half into 3 long strips.
- Slice each strip at a 45-degree angle into 1-inch pieces.
- Place chicken in a bowl.
- Add salt, garlic powder, white pepper, cooking wine, and water.
- Mix well.
- Cover and refrigerate for at least 30 minutes.
- In a mixing bowl, add egg, garlic powder, white pepper, salt, cornstarch, and water.
- Stir gently, then beat until smooth.
- Add 1 cup flour and mix.
- Add remaining ¼ cup flour and mix again.
- Add vegetable oil and baking powder. Beat until well combined.
- Remove chicken from refrigerator.
- Pour batter over chicken and mix to coat evenly.
- Heat oil to 370°F (190°C).
- Fry chicken pieces for 2 minutes, stirring gently.
- Remove and rest for 30 seconds.
- Fry again for 3 minutes until golden brown.
- Remove and drain on paper towels.
- Serve hot with sweet and sour sauce.
Notes
Double frying makes the chicken extra crispy.
Do not overcrowd the pan while frying.
Always maintain oil temperature at 370°F for best texture.
You can adjust sugar in the sauce if you prefer less sweetness.
Nutrition
Serving: 100gramsCalories: 375kcal (19%)Carbohydrates: 48g (16%)Protein: 28g (56%)Fat: 10g (15%)Cholesterol: 85mg (28%)Sodium: 720mg (31%)Potassium: 410mg (12%)Sugar: 26g (29%)Calcium: 40mg (4%)Iron: 2.1mg (12%)
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