Ingredients
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10 Pieces Chicken Joints
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Vegetable Oil
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Marinade Ingredients:
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2tsp Garlic Powder
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2tsp Ground Coriander
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1tsp Ground White Pepper
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1tsp Sea Salt
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1tsp Chicken Powder
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to soak the chicken Milk
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Wet Ingredients:
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3 Egg White
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100ml Water
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Dry Ingredients:
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300g Plain Flour
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5tbsp Tapioca Flour
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200g Tempura Flour
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1tsp Chicken Powder
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1tsp Ground White Pepper
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1tsp Sea Salt
Directions
Did you know that fried chicken features in a 4th Century Roman cookbook? Fried Chicken is a truly globally dish and not just those famous buckets from Kentucky Colonel. In Bangkok, you’ll find street stalls frying chicken pieces from dawn till dusk. In Korea, you find it smothered in a sweet, spicy sticky sauce. You’ll even find it alongside the traditional fish in British Fish and Chip shops and don’t forget Cantonese Lemon Chicken is based on fried chicken
Every family has there own recipe for fried chicken, some marinated for hours in buttermilk to just a quick dusting in flour and throwing in the fryer. This is my recipe, I find that is simple and tasty and easily put together from store cupboard ingredients.
You do need to be a little organised with this recipe as you need to marinate the chicken for at least 4 or 5 hours, so you need to prepare it in the morning or ideally the night before.
What I do is a make a large batch, because everyone will always come back for seconds with fried chicken and turn half as Korean Fried Chicken so that everyone has a choice between that original southern fried chicken taste and the sweet, sticky spice of Korean chicken – KFC 2 ways!
Steps
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1
Done
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Marinate the chicken for 4 -5 hours or if you have time you can leave it overnight. |
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2
Done
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In big bowl mix all dry ingredients and in separate bowl mix wet ingredients. |
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3
Done
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Roll the marinated chicken into dry ingredient then into wet ingredient then repeat it again into dry ingredients and give them gentle squeeze. Do it until finish. |
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4
Done
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Deep fry on low heat until golden brown. |
