I must warn you, this post might end up being so badly written due to the fact that I just ate way too many crispy chicken ribs and now suffering from a bad case of food comma! If my kids were asleep, I would be asleep too right now. I am so full, and content, and sleepy. Writing this blog post almost immediately is necessary to try and stay awake. Writing keeps me away from the comforts of the couch and the danger of falling asleep while little children roam free around the house unsupervised. Better not let that happen, lol.
I LOVE CHICKEN RIBS. I can almost say that every time I go to Yum Cha or any Chinese restaurant, I would most likely end up ordering the Salt and Pepper Chicken Ribs. Why not? Deliciously juicy and crispy chicken that's tender and only one bone to deal with. Amazing flavours in the onion and chilli topping. Serve with the perfect dipping sauce - and I am in food heaven.
These are so easy to make at home though. They don't require a lot of ingredients and this version is pretty basic but hits the spot. I had to specially order in the chicken ribs from my butcher though, as they don't normally stock them (too expensive to keep on regular stock and unpredictable demand). This morning, I got a call from my butcher letting me know my chicken ribs have come in, so I gladly picked them up and cooked them for lunch! Now you can too... enjoy!
500g chicken spare ribs
1 egg white, gently beaten to separate
Salt and Pepper
1 stalk spring onion, sliced
Oil for deep frying
In a deep fryer, heat oil ready for deep frying. Season chicken ribs really well with salt and pepper. Be generous with the pepper for extra spicy kick. Coat chicken in egg white and then coat with Kentucky flour. Deep fry for about 6-10 minutes or until the chicken is crispy and brown. Serve onto a plate and then top with sliced spring onion and chilli flakes. Serve with your favorite soy / chilli dipping sauce.