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Ingredients
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Marinade
Coating
Frying
Method
Marination
- 1
Prepare the Marinade
In a large mixing bowl, combine soy sauce, fish sauce, minced garlic, grated ginger, black pepper, honey, and lime juice. Mix well.
- 2
Marinate the Quail
Add the whole quails to the marinade, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Coating
- 3
Prepare the Coating
In a separate bowl, mix together all-purpose flour, cornstarch, salt, and black pepper.
- 4
Dissolve the Coating
Gradually add water to the dry mixture, stirring until you achieve a smooth batter consistency.
Frying
- 5
- 6
Coat the Quail
Remove the marinated quail from the fridge and shake off excess marinade. Dip each quail into the batter, ensuring it is well coated.
- 7
Fry the Quail
Carefully place the coated quails in the hot oil, frying them in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy.
- 8
Drain and Serve
Once fried, remove the quail from the oil and drain on paper towels. Serve hot with lime wedges or your favorite dipping sauce.