Asian cuisine
Easy
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This is the crispiest, juiciest, homemade fried chicken you’ll ever tasted! As you bring it closer you can smell the spices — garlic, onion, pepper, and even the smoky paprika. The crust cracks audibly and reveals juicy chicken that is as flavorful as that irresistible crust.
Chef John Zhang shares tips on how to make perfect Fried Chicken at home.
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Recipe
PRE TIME: 35 min
COOKING TIME: 10 min
TOTAL TIME: 45 min
2 SERVING
Ingredients:
- 2 large Chicken Leg Quarters
- Marinade
- 0.5 tsp. Salt
- 2 tbsp. White Wine
- 0.5 tsp. Five Spice Powder
- 0.5 tsp. Black Pepper Powder
- 0.5 tsp. Onion Powder
- 0.5 tsp. Granulated Garlic
- 0.5 tsp. Garlic Salt
- 0.5 tsp. White Pepper
- 0.5 tsp. Cayenne Pepper
- 0.5 tsp. Cumin Powder
- 1/2 Lemon, Juiced
- 1 Egg White
- Fry Mix
- 4 tbsp. Flour
- 2 tbsp. Corn Starch
Directions:
Step 1
1
Clean the chicken and dry it thoroughly. Put the chicken skin side down and make a shallow cut along the bone. Turn it over and use the tip of your knife to make a few shallow cut all around the surface (This will help the chicken absorb the flavor in short amount of time). Transfer the chicken to a large bowl and add all [Marinade] ingredients. Mix well and massage about 2-3 minutes.
Step 2
2
Add [Fry Mix] and cover all over the chicken leg quarters.
Step 3
3
Heat the vegetable oil in a large, deep skillet over low heat to 120-150°C / 250-300°F. Fry the chicken with skin side up, flipping once, until browned, about 8-10 minutes. Remove the chicken from the oil.
Step 4
4
Re-fry the chicken at higher temp (150-180°C / 300-350°F) about 2 minutes.
Step 5
5
Season with additional pepper and chili powder to taste. Enjoy!
Final Notes
Final Notes
- Egg white makes it crispier and helps the flour coating stick to the chicken like culinary glue. - White wine evaporates quickly in the frying oil, which help to set the coating and creates flaky layers. - Cornstarch vs flour ratio: 1:2. Cornstarch in the flour makes the crust crispier. - Double frying - the "secret" to crispier fried chicken is to fry the chicken not just once, but twice.
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