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  • Larry White

CRISPY QUAIL KARAAGE

Updated: Mar 6, 2018

Notes:

This is an easy Asian inspired dish. The quail are delicious simply tossed in the sauce or over a bed of jasmine rice. Any leftover sauce can be used for chicken wings, egg rolls or even over a stir fry.



Ingredients:


Brine

• 1 cup – Water

• 1 cup – White Vinegar

• ½ cup – Sugar

• ½ cup – Honey

• ½ cup – Fish Sauce

• 2 tablespoons – Chopped Garlic

• 2 tablespoons – Chopped Thai Chilies (Jalapenos will work)


Quail

• 12 each - Quail (backbones removed)

• 2 ounces – Brine

• 1 cup – Corn Starch or Potato Starch

• Oil as needed for frying (Peanut, grape seed, canola, ect…)


Sauce

• 1 ¼ cups – Mae Ploy Chili Sauce

• All of the remaining brine




Instructions:



Make the Brine

Place all of the brine ingredients into a bowl. Mix well until the honey and sugar have dissolved.


Brine the Quail

Place the quail flat into a glass baking dish. Pour 2 ounces of the brine over the quail and distribute evenly. Let marinate for 8 hours.


Make the Sauce

Combine the remaining brine and the sweet chili sauce into a bowl. Mix well and set aside.


Cooking and Serving

1. Preheat your oil to 375 degrees.

2. Drain the brine from the quail and discard. Place the quail in a large bowl and toss with the starch, making sure they are well coated.

3. Let the quail sit at room temperature for 30 minutes to 1 hour while your oil is heating.

4. Shake the access starch off of the birds and gently place a few in the hot oil. * Be sure not to overcrowd the vessel as this will drop the oil temperature and make your birds prone to sticking together.

5. Fry the quail until they reach a nice golden color. *With this brine you don’t need to worry about overcooking too much.

6. Remove the birds and season with salt and pepper to your liking.

7. Place the quail in a bowl and toss with as much of the sauce as you like.


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