Directions
- 1Make the brine by mixing water, sugar, salt, chili powder, garlic powder, onion powder, white pepper, ginger powder, and MSG.
- 2Marinate chicken loins in brine for at least six hours, or overnight.
- 3Make seasoned flour by combining flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
- 4Make wet batter by mixing flour, water, and egg.
- 5Pat the marinated chicken dry with paper towels.
- 6Coat chicken using the Quang method: dredge in seasoned flour, dip in wet batter, and coat again with seasoned flour, pressing firmly.
- 7Deep fry the chicken at 300°F for 5 minutes, then raise the temperature to 350°F and fry for another 2 minutes.
- 8Serve with homemade Cane's sauce.
Ingredients
- 4 cups water
- 2 tbsp sugar
- 2 tbsp salt
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp ginger powder
- 1 tsp MSG
- 2 cups all-purpose flour
- 2 tbsp chicken powder
- 1 tsp paprika
- 1 tsp white pepper
- 1 tsp black pepper
- 1.5 tsp onion powder
- 1.5 tsp mustard powder
- 1.5 tsp ginger powder
- 1.5 tsp MSG
- 1.33 cup flour
- 1.33 cup water
- 1 egg
Equipment
bowlwhiskbaking sheetpaper towelsdeep fryer
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