Vietnamese · Dinner
Crispy Fried Quail with Salt and Pepper
Whole quail jointed into pieces, dusted with a five-spice and white pepper cornstarch coating, then double-fried until the skin turns dark golden and shatters. Finished with a toss of fried garlic, scallion and salt-and-pepper mix, served with a lime wedge and a small chili-salt dip.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
553Calories
43.6gProtein
35.8gFat
14.2gCarbs
1gSugar
1.9gFiber
1334mgSodium
243mgChol
7.2gSat Fat
505mgPotassium
50mgCalcium
4.3mgIron
1.4mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the jointed quail pieces dry with paper towels, then season with 1/4 teaspoon salt and 1/4 teaspoon white pepper.
2
Marinate
Leave the seasoned quail uncovered in the fridge for 15 minutes.
3
Dredge
Toss the quail pieces with cornstarch, remaining white pepper, five-spice powder, and chili powder until evenly coated.
4
Fry
Heat vegetable oil to 325°F (160°C) in a small saucepan over medium heat, then fry quail for 5 minutes until pale gold and cooked through; transfer to a rack.
5
Fry
Raise oil to 375°F (190°C) over medium-high heat and fry quail 2 to 3 minutes until skin is deep golden and crackling; scatter minced garlic and thinly sliced chili into hot oil for 10 seconds until fragrant, then scatter onto quail.
6
Plate
Toss quail with thinly sliced scallion and a pinch of salt and white pepper; serve with lime wedge and salt-pepper dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 whole quail, spatchcocked and jointed into pieces quail
- 4 tbsp4 tbsp cornstarch
- 2 tsp2 tsp white pepper
- 1 tsp1 tsp five-spice powder
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp salt
- 4 cloves4 cloves garlic
- 22 scallion
- 22 fresh red chili
- 2 cup480ml vegetable oil, for deep-frying
- 22 lime wedge
