Fried Chicken with Spring Onions

Last summer in Brunei, I made a dish called Saegson Chun, which is a Korean dish of fried fish fillets, seasoned with spring onions and sesame. I really really liked it, but because fish in UK is rather expensive, I haven't tried making it here. I bought spring onions yesterday, meaning to use them in the Butter Oats Chicken, but I completely forgot about them! Since I had to cook again today, I thought I might as well copy that recipe only with chicken this time, and see how it turns out. I modified the recipe only by very little. :) Here we go!

What you need:
3 boneless, skinless chicken pieces - I used boneless thighs
3 spring onions
15 mm knob fresh ginger - I used ginger powder
1 tablespoon roasted sesame seeds (I used white sesame seeds)
Ground black pepper, to taste
Pinch of salt
Chilli flakes, to taste
1 teaspoon chicken stock granules
2 teaspoons sesame oil
3 tablespoons light soy sauce

Flour, for coating
Oil, for shallow frying

What you do:

1. Chop the spring onions and ginger as finely as you can. With a mortar and pestle, crush the sesame seeds into a powder.
2. Mix all the ingredients (except for the flour and oil) together and pour over the chicken.
3. Mix well to cover the chicken completely, and set aside for 15 minutes.
4. Meanwhile, heat up some oil for shallow frying in a frying pan. Coat the chicken pieces in flour carefully. Try to get the spring onions etc to remain on the chicken.
5. Fry the chicken pieces in the oil until golden brown and cooked through on each side. Drain thoroughly and serve.

I used just enough oil to cover half the chicken (although the amount decreased dramatically once I finished. Hence, the draining). Because of that maybe, the flour coating wasn't very ... erm, strong. It kind of flaked easily, and only some parts were crisp. So if you can, deep-frying the chicken would be a good idea. :) Either that, or I really don't know how to fry chicken properly, haha.

Aside from that though, the chicken was delicious! I love spring onions, and in this case, they go very well with the ginger. I couldn't really taste the sesame this time though. I think I added too much ginger powder, haha. It was still very good nevertheless. The chilli flakes gave a nice zing to the dish, and although I would have preferred white pepper, the black pepper was tasty as well.

I was actually very tempted to bake this instead of frying it. But it probably wouldn't have turned out as nice. :P I really really liked this, but I really can't be bothered to use so much oil each time. It was a very easy dish though. From deboning the chicken to serving it up, the whole thing took less than 45 minutes. Which is an achievement. Although I seem to breaking the record of my "fastest dinner to prepare" every week, haha. The actual frying of the chicken only took about 10-15 minutes. Deboning the chicken probably took another 10 minutes. The rest of the time was taken by preparing the rest, including the rice. So yes, another easy dish! Yay~

Quote of the day: To ask women to become unnaturally thin is to ask them to relinquish their sexuality.