This fried chicken is crispy, tender, and juicy. It's better than the TKK fried chicken. This recipe uses a Taiwanese chicken marinade to make the meat thoroughly juicy, and a secret trick in breading how to make fried chicken with an ultra-crispy, studded crust. You'll eat bite after bite and not be able to stop, and with beer, it's super refreshing.
Ingredients
MARINADE CHICKEN:
- 1 Whole chicken
- 500cc water or beer
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon each: sugar, five-spice powder
soy sauce, cornstarch
- 1 teaspoon white pepper
FRIED CHICKEN BREADING:
- 2.5 cups all-purpose flour (375g)
- 1/2 cup cornstarch or Tapioca starch (150g)
- 1 tablespoon each: five-spice powder, white pepper, salt
- 5 cups (1.2 liter) Vegetable oil, or as needed for deep frying
Instructions
- Marinade chicken- Cut the whole chicken into 4 breasts, 4 thighs, 4 legs, and 4 wings. Prepare a large bowl, add the chicken and marinade ingredients, mix well, and set aside for 20 minutes, but the longer the better (up to 24 hours). (Note 1)
- Mix all fried chicken breading- you can do this in a tray or shallow dish. Dip a piece of your chicken into the mixture and cover it completely. (Note 2)If you want thick breading, you need to dip the breading twice. After the first dip, you dip the egg then dip the breading again.
- Heat the oil to 320F/160C - in a heavy pan on the stove or in a deep fryer. (Note 3)
- Fried chicken- Carefully place your chicken in the oil in groups of 3 (max 4), making sure to add the same parts (in that order - thighs, drums, wings) at the same time so they cook evenly. (Note 4)After 5 minutes, add another bowl of oil and continue frying them until they're golden brown. Pick up the fried chicken and set it aside. (Note 5)
- Deep fry chicken 2nd time: heat the oil to 356F/180C and deep fry the chicken again for 1~2 minutes. The main purpose is to remove the excess oil so that it won't be greasy and will be more crispy.
- Take the chicken out of the oil and drain it on a rack with paper towels when it's done. Sprinkle salt on top to draw out the last bit of moisture and bring out the seasoning.
Tips & Notes:
- Marinade chicken- For thicker chicken, like chicken breasts and legs, poke a few holes in it with a fork to allow the marinade to soak in well.
- Chicken breading- After you've dipped the breading, you should let it sit for 5 minutes before frying. This way, the powder will adhere to the meat better and it'll be crispier and not come off during frying.
- Oil temperature- Sprinkle some flour into the pan. If the pan is bubbling, it means the chicken is ready to fry. Then you can fry the chicken. This way you can tell the right temperature without a thermometer.
- Fry the chicken, make sure you add the same parts (in that order - thighs, drums, wings) at the same time so they cook evenly.
- Add another bowl of oil- When you are frying the chicken, after 5 minutes, add another bowl of oil to prevent it from overheating and keep the temperature at about 320F/160C. Since the meat is thicker, it'll take a little longer to fry.
Nutrition Information:
Serving: 325g Calories: 826kcal (41%) Carbohydrates: 80g (27%) Protein: 58g (116%) Fat: 39g (60%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 9g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 190mg (63%) Sodium: 180mg (8%) Potassium: 592mg (17%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 355IU (7%) Vitamin C: 4mg (5%) Calcium: 45mg (5%) Iron: 7mg (39%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
