These fried quails turned out very juicy, tender, and toddler-approved! Just another successful experimental cooking success as mommy plays with her ingredients again. (Recipe documented 3/11/17.)
Prepping and Cooking time: 3+ hours
Ingredients:
vegetable oil – enough to cover the quails
6 jumbo quails
For the marinade sauce:
1 shallot
2 1/2 Tablespoon hoisin sauce
1 Tablespoon honey
1 Tablespoon light soy sauce
1/2 teaspoon oyster sauce
1 teaspoon Mirin
1/2 teaspoon Five Spice
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
Black pepper to taste
Direction:
1. Rinse and strain the quails.
2. Peel and dice the shallot.
3. Mix all the ingredients for the marinade sauce into a little bowl.
4. Put the quails into a tub and pour the sauce into the quails to marinate it for at least 3 hours or overnight.
Precious moment: It’s little chef Grace’s first time experimenting with quails.
Mama Snow: “These are little birds called quails.”
5. Fill deep pan or pot with enough oil to cover the quails. Deep fry quails until done. On my Kenmore Spectra stove, I deep fry the quails nicely on high to medium high heat. After two attempts on my Camp Chef gas grill stove, I deep fry them on low heat setting. Good luck to you with the frying part is all I would say.
Enjoy!