Crispy Asian-Style Fried Rabbit Leg
Nutritional value per serving
Calories450kcal
Carbs15gram
Fat25gram
Protein40gram
Ingredients
- Rabbit leg (skin-on, bone-in) - choose fresh or properly thawed rabbit; look for firm flesh and no strong odor1 piece
- Soy sauce (low sodium preferred)3 tbsp
- Rice wine or dry sherry2 tbsp
- Fresh ginger, grated1 tbsp
- Garlic, minced3 cloves
- Sesame oil1 tbsp
- Cornstarch or potato starch100 g
- Vegetable oil for frying (e.g., canola or peanut oil)500 ml
- Saltto taste n/a
- Ground white pepperto taste n/a
- Spring onions, finely chopped (for garnish, optional)2 stalks
This recipe brings a delightful twist to cooking rabbit leg by frying it Asian style, resulting in crispy, flavorful meat that's tender inside. It is perfect for home cooks with average skills and common kitchen tools. The total ingredient cost is approximately $12 / €11 / £9.50 / ₹940. The dish contains about 450 kcal per serving. This recipe suits an omnivorous diet and takes moderate effort and about 45 minutes to prepare and cook.
Preparation instructions
Prepare the Rabbit Leg and Marinade
1Rinse the rabbit leg under cold water and pat dry thoroughly with paper towels to ensure crispy frying. In a bowl, mix soy sauce, rice wine, grated ginger, minced garlic, sesame oil, a pinch of salt, and white pepper. Place rabbit leg in the marinade and coat well. Cover and refrigerate for at least 30 minutes to 1 hour. This helps tenderize the meat and infuse flavors.
Prepare for Frying
2Heat the vegetable oil in a deep pan or wok over medium-high heat to around 180°C (350°F). Use a thermometer to check the temperature to ensure safe and even frying. While oil heats, remove the rabbit leg from marinade, shaking off excess liquid, and coat thoroughly with cornstarch on all sides for a crispy crust.
Fry the Rabbit Leg
3Carefully lower the coated rabbit leg into the hot oil. Fry for about 12 to 15 minutes, turning occasionally, until the exterior is golden brown and the internal temperature reaches 74°C (165°F) as measured by a meat thermometer inserted into the thickest part near the bone. This ensures the meat is safe to eat.
Rest and Serve
4Remove the fried rabbit leg from the oil and place on a wire rack or plate lined with paper towels to drain excess oil. Let it rest for 5 minutes before slicing. Garnish with chopped spring onions if desired. Serve hot with your favorite dipping sauce or steamed rice.
Cooking Tips
1Marinate the rabbit leg for longer (up to 4 hours) in the fridge for more pronounced flavor.
2Use a kitchen thermometer to monitor oil temperature to avoid under- or over-frying.
3Avoid overcrowding the pan when frying to keep oil temperature steady and get a crispy texture.
4Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
5If cornstarch isn't available, potato starch or even all-purpose flour can be used, but cornstarch yields the crispiest results.
Equipment Needed
- Mixing bowl
- Measuring spoons and scale
- Sharp knife
- Fry thermometer
- Deep pan or wok
- Tongs or slotted spoon
- Wire rack or paper towels for draining
Shopping List
- [ ] 1 rabbit leg (~$8): Choose fresh or properly frozen-thawed rabbit from a reputable source. Look for firm meat and no strong odor.
- [ ] Soy sauce (~$2 per bottle): Opt for low sodium to control saltiness.
- [ ] Rice wine or dry sherry (~$3): Available in most supermarkets; substitute with dry sherry if unavailable.
- [ ] Fresh ginger (~$1): Select firm ginger without wrinkles.
- [ ] Garlic (~$0.5): Choose firm cloves with no mold.
- [ ] Sesame oil (~$4): For authentic flavor, a small bottle suffices.
- [ ] Cornstarch (~$2): Known as cornflour in some countries, ensures crispy coating.
- [ ] Vegetable oil for frying (~$3): Use oils with high smoke point.
- [ ] Spring onions (~$1): Optional, for garnish.
Total approximate cost: $12 (varies by location and quantities).
FAQ
How do I know when the rabbit leg is safely cooked?
Use a meat thermometer to ensure the internal temperature reaches at least 74°C (165°F) at the thickest part near the bone, which means the meat is safe to eat.
Can I use boneless rabbit meat instead?
Yes, but cooking time will be shorter. Monitor closely to avoid drying out the meat.
What if I don't have rice wine?
You can substitute rice wine with dry sherry or a mild white wine as an alternative marinade ingredient.
How can I prevent the coating from getting soggy?
Make sure to pat dry the rabbit leg before coating and frying, and do not overcrowd the pan to keep the oil temperature steady for a crispy finish.