Cripiest Fried Chicken

 香脆炸鸡

The crispiest fried chicken I've ever cooked! Stays crispy for more than half hour after frying. Recipe below adapted from masa's cooking abc.

Ingredients:

500g chicken fillet or chicken thigh

Marinade: Half tsp mirin, half tsp sake, half tsp soy sauce, 1/4 tsp salt, 1/4 tsp garlic powder (or 2 cloves minced garlic), 1 tsp minced ginger and 1 small egg

9 tablespoon potato flour

3 tablespoon water

Method:

1. Cut the chicken to bite size and marinate for at least 30 minutes. 

2. Add the water gradually into the potato flour and use chopsticks to mix as you add the water. The flour will clump together and form small lumps. This is what we want.

3. Heat wok with cooking oil, coat each piece of chicken with the flour mixture (step 2) and deep fry until light brown. Once all pieces of fillet has been fried, turn up the heat and deep fry for a few seconds until golden brown. Double frying method will result in crispy chicken.

Enjoy!