Directions
- 1Slice 1 Kilo chicken leg quarters and 600g chicken thigh fillet.
- 2Add 4 Tbsp fish sauce and ground black pepper to the chicken.
- 3Add 4 Tbsp cornstarch and 1 pack of crispy fry breading mix to the chicken.
- 4Add about 3-4 Tbsp water to make a batter consistency.
- 5Mix thoroughly until a flavorful batter is formed.
- 6Set the chicken aside for about 10 to 20 minutes, or put it in the fridge overnight.
- 7In a separate bowl, add 3 cups of flour and ground black pepper.
- 8Dredge the chicken meat into the flour.
- 9Squeeze the flour into the meat to ensure it sticks and covers the whole part.
- 10Shake off excess flour to have a thin, even coating on the surface of the meat.
- 11Repeat the dredging process for all the chicken meat.
- 12Heat up some oil until it bubbles when a chopstick or bamboo skewer is dipped in, or to about 165 to 175 deg. C with an oil thermometer.
- 13Carefully fry the chicken meat, always laying it away from you to avoid hot oil splashes.
- 14Fry the chicken meat on medium to high setting for about 12 minutes, or until crispy golden brown.
- 15Ensure the internal temperature of the meat reaches about 170 deg. F using a meat thermometer to confirm it's fully cooked but not overcooked.
- 16After frying, set the chicken aside on a wire rack to cool down and maintain crispiness.
- 17When frying chicken thigh fillets, cook them for about 8 minutes to keep them juicy and not overcooked.
- 18Serve the fried chicken.
Ingredients
- 1 Kilo chicken leg quarters sliced
- 600 g chicken thigh fillet
- 4 Tbsp fish sauce
- ground black pepper
- 4 Tbsp cornstarch
- 1 pack Crispy Fry breading Mix
- 3 Tbsp water
- 3 Cups Flour
- ground black pepper
- oil for frying
Equipment
wire rackchopstick or bamboo skeweroil thermometermeat thermometer
Tips
- Add cornstarch to make the fried chicken really crispy.
- Add your favorite brand of breading mix for flavor.
- Don’t put too much chicken meat in one batch to avoid too much drop of oil temp.
- Fry chicken meat for about 12 minutes or until crispy golden brown.
- Fry chicken thigh fillets for about 8 minutes to keep them juicy.
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