This was the first recipe I wrote for FE a while back and probably the one my family requests most often.
Santa Rita Firecracker Quail
Prep Time: 15 minutesCooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 cup Thai Sweet Chili sauce
- 1 tablespoon Sriracha (or to taste)
- 1 cup mayonnaise
- Juice of 1 lime
- 2 pound of Quail breast (most wild game birds should work nicely)
- 2 cup buttermilk
- 1 cup cornstarch
- salt & pepper to taste
- oil for frying (I used Avocado)
- scallions (chopped)
- black sesame seeds
Instructions
Add the Thai sweet chili sauce, Sriracha, mayonnaise to a bowl and stir.
Slowly whisk in lime juice.
Let stand to incorporate flavors. Sauce can also be pre-made, and refrigerated.
I find the flavors combine better with some time.
Add the Quail and buttermilk to a second bowl.
Stir & toss well, making sure the meat is completely coated.
In a pie pan or rimmed dish, add the cornstarch, salt and pepper.
Add 3 inches of oil to a heavy bottomed pan (Dutch ovens work well)
Heat oil to approximately 375 degrees. (over medium heat)
One at a time, remove Quail from the buttermilk, and let excess milk drip away for a moment.
Dip the Quail into the cornstarch mixture.
Place quail into the oil, and fry to a light brown, 2 to 3 minutes on each side.
Fry in batches, so oil does not cool, and breasts have plenty of room in the pot.
Once fried, toss the breasts in the sauce mixture.
Serve over a bed of lettuce, or fried rice.
Garnish with chopped scallions & sesame seeds.
