Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Hoisin sauce

  2. 2 tablespoons 30ml Dark soy sauce

  3. 1 tablespoon 15ml Oyster sauce

  4. 1 tablespoon 15ml Chinese chile paste with garlic

  5. 2 teaspoons 10ml Minced garlic

  6. 1 tablespoon 15ml Minced peeled ginger

  7. 1/4 cup 59ml Dry white wine or water

  8. 6 Quail - boned, butterflied Vegetable oil - for frying

  9. 1 cup 160g / 5.6oz Rice flour

  10. 1 teaspoon 5ml Ground cayenne

  11. 1/2 teaspoon 2 1/2ml Five spice powder

  12. 1 teaspoon 5ml Salt

  13. 1 cup 237ml Seeded, stemmed, julienned red pepper

  14. 1 1/2 cups 355ml Peeled, julienned jicama (or 1 1/2 cups peeled, seeded cucumber)

  15. 1/2 cup 118ml Bias-cut scallions

  16. 1/2 cup 55g / 1.9oz Julienned carrots Honey-Lemon Vinaigrette - seeNote Garnish Cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Honey-Lemon Vinaigrette" recipe which is included in this collection. In a blender, combine hoisin, soy sauce, oyster sauce, chile paste, garlic, ginger and wine and pulse to make a smooth mixture. Whisk together and add quail and toss to coat evenly. Marinate refrigerated for at least 2 hours. Add oil to a depth of 1-inch to a deep pan and heat to 350 degrees (use a thermometer). Combine flour, cayenne, 5 spice and salt together on a plate. Remove quail from marinade and wipe off excess marinade. Light coat with flour mixture and deep fry quail in batches until golden brown and crispy (6 to 8 minutes). Check at leg joint to make sure quail is cooked through. Keep quail warm in a low oven and make sure oil returns to 350 degrees before adding new ones. Toss the peppers, jicama, scallions and carrots together with 1/3 cup or so of the vinaigrette and arrange attractively on plates. Top with a warm quail and serve immediately garnished with cilantro sprigs. This recipe yields 6 servings.


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