Serves 1
Directions
- 1Marinate the chicken with soy sauce, minced garlic, garlic powder, black pepper, and Chinese cooking wine.
- 2Set the marinated chicken aside for 20 minutes.
- 3For the batter, start with cornstarch, rice flour, salt, pepper, garlic powder, paprika, and optionally, ground red chilli for spice.
- 4Add an egg and ice-cold soda water to the dry ingredients for the batter.
- 5Mix all batter ingredients together until well combined.
- 6Coat the marinated chicken pieces in the prepared batter.
- 7Fry the chicken for 6 to 7 minutes until golden brown.
- 8Remove the fried chicken from the pan and set it aside, preferably on a wire rack.
- 9Turn the heat up to high.
- 10Add the chicken back into the hot oil.
- 11Deep fry for another 2 to 3 minutes until extra crispy and golden.
Ingredients
- chicken
- soy sauce
- minced garlic
- garlic powder
- black pepper
- Chinese cooking wine
- cornstarch
- rice flour
- salt
- paprika
- ground red chilli
- egg
- ice-cold soda water
Equipment
bowltongsfrying panwire rack
Tips
- For a spicy kick, add a little bit of ground red chilli to the batter.
- Marinating the chicken for 20 minutes ensures it absorbs the flavors well.
- Using ice-cold soda water in the batter helps achieve a crispy texture.
- Double frying the chicken at a high heat ensures ultimate crispiness and a beautiful golden-brown color.
- Place the fried chicken on a wire rack to drain excess oil and maintain crispiness.
- This recipe is gluten-free.
- If you are a vegetarian, you can try my popcorn mushroom recipe, which is also super crispy and gluten-free
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