Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
4 whole Doves
1 cup(s) Milk
kosher salt, to taste
Vegetable oil for frying
Batter
1 cup(s) All Purpose flour
1 1/2 tsp Season Salt
1/4 tsp Dried Thyme
1/4 tsp Cayenne Pepper
1/4 tsp Hungarian Paprika
1/4 tsp Ground Black Pepper
1 tbsp Milk
Sweet and Sour Sauce
1 tsp Freshly ground ginger
1 tsp Sambal Oelek Fresh Chili Paste, or to taste
6 tbsp White Sugar
2 tbsp White Vinegar
1/3 cup(s) Water
2 tbsp Soy Sauce
1 1/2 tsp Ketchup
1 tbsp Corn Starch
Instructions
Step #1 - To spatchcock the doves, cut through the back of the doves with kitchen shears. Then lay them breast-side up and press down with the palm of your hand to flatten. Sprinkle salt all over the doves.
Step #2 - Combine sweet and sour sauce ingredients in a small saucepan. Bring to a boil, then lower heat to a simmer. Whisk continuously until mixture thickens and becomes translucent, about 5-10 minutes. Take off heat and set aside.
Step #3 - In a shallow bowl, mix flour, season salt, paprika, black pepper, thyme and cayenne pepper. Add 1 tablespoon of milk to the batter. Mix with a fork to form lumps. Heat vegetable oil to 350-375° Fahrenheit.
Step #4 - Pour 1 cup of milk in a shallow dish. Run doves through the milk to wet, and then dredge them in the flour mixture. If needed, gently press the flour onto the doves to make it stick-- shaking off excess. Deep fry doves for 3-4 minutes, or until golden brown. Do not crowd the pan; the oil temperature will drop too much. Drain fried doves on paper towels and serve with sweet and sour sauce on the side for dipping.
