Deep Fried Crispy Quail Recipe
GLUTEN FREE. Marinated with our secret recipe gluten free sauce, served with siracha spicy sauce (on the side) and topped with cilantro.
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Ingredients
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Marinade and Quail
Method
Preparation and Cooking
- 1
Marinate the Quail
In a large bowl, combine gluten-free soy sauce, rice vinegar, honey, minced garlic, grated ginger, and black pepper. Add the whole quail and coat well. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Prepare for Frying
Remove the marinated quail from the refrigerator and let them sit at room temperature for 15 minutes. In a shallow dish, place the cornstarch. Dredge each quail in the cornstarch, ensuring they are well-coated.
- 3
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Quail
Carefully add the coated quail to the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
- 5
Serve
Place the fried quail on a serving platter and sprinkle with chopped cilantro. Serve hot with sriracha sauce on the side.
