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 the brine for at least 6 hours, preferably overnight.
- 3Make seasoned flour by mixing flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
- 4Make wet batter by mixing flour, water, and an egg.
- 5Pat the marinated chicken dry.
- 6Coat the chicken using the three-step Quang method: plain flour, wet batter, and seasoned flour. Press hard when applying the seasoned flour.
- 7Deep fry the chicken for 5 minutes at 300°F, 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 flour
- 2 Tbsp chicken powder
- 1 tsp paprika
- 1 tsp white pepper
- 1 tsp black pepper
- 0.5 tsp onion powder
- 0.5 tsp mustard powder
- 0.5 tsp ginger powder
- 0.5 tsp MSG
- 0.33 cup flour
- 0.33 cup water
- 1 egg
Equipment
bowlwhiskdeep fryer
Tips
- Pat the chicken dry before coating
- Press really hard when coating with seasoned flour
- Fry in two steps: 1st fry - 5 mins in 300 F, 2nd fry - 2 mins in 350 F
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