Extra Crispy Southern/Asian Fusion Fried Chicken
Extra Crispy Southern/Asian Fusion Fried Chicken
Ingredients
For the Chicken & Marinade
- 6 chicken thighs
- 2 tablespoons Shao Xing cooking wine
- 2 teaspoons sesame oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon garlic chili sauce
- 1 tablespoon granulated garlic
- 1 teaspoon black pepper
- 2 teaspoons red chili powder
- 2 teaspoons Southern Made Spices
For the Batter
- 3/4 cup cornstarch
- 3/4 cup rice flour
- 1 tablespoon granulated garlic
- 1 teaspoon red chili powder
- 1 tablespoon Southern Made Spices
- 1 egg
- 1 cup cold club soda, more as needed
For Frying
- 4 cups vegetable oil, or other high smoke point oil, as needed for deep frying
Instructions
- 1
Place the chicken thighs in a large bowl. Add the Shao Xing cooking wine, sesame oil, low sodium soy sauce, garlic chili sauce, granulated garlic, black pepper, red chili powder, and Southern Made Spices. Mix all ingredients thoroughly until the chicken is well coated.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 240 min
- 3
In a separate large bowl, combine the cornstarch, rice flour, granulated garlic, red chili powder, and Southern Made Spices. Whisk to combine.
⏱️ 2 min
- 4
Add the egg to the dry batter ingredients. Gradually pour in the 1 cup of cold club soda, whisking continuously until a smooth batter forms. Add more club soda if needed to achieve a consistency that coats the chicken well without being too thick or too thin.
⏱️ 3 min
- 5
In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 325°F.
⏱️ 5 min•🌡️ 325
- 6
Once the oil is at the correct temperature, dip each marinated chicken thigh into the prepared batter, ensuring it is fully coated. Carefully place the battered chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until lightly golden and cooked through.
⏱️ 10 min•🌡️ 325
- 7
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let the chicken rest for 5 minutes.
⏱️ 5 min
- 8
Increase the oil temperature to 375°F.
⏱️ 2 min•🌡️ 375
- 9
Return the partially fried chicken pieces to the hotter oil. Fry again for 3-5 minutes, or until the chicken is a deep golden brown and extra crispy.
⏱️ 5 min•🌡️ 375
- 10
Remove the extra crispy fried chicken from the oil and place it back on the wire rack to drain any excess oil. Serve immediately and enjoy your Extra Crispy Southern/Asian Fusion Fried Chicken!
⏱️ 3 min
Kitchen Tools
Extra Crispy Southern/Asian Fusion Fried Chicken
For the Chicken & Marinade
- 6 chicken thighs
- 2 tablespoons Shao Xing cooking wine
- 2 teaspoons sesame oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon garlic chili sauce
- 1 tablespoon granulated garlic
- 1 teaspoon black pepper
- 2 teaspoons red chili powder
- 2 teaspoons Southern Made Spices
For the Batter
- 3/4 cup cornstarch
- 3/4 cup rice flour
- 1 tablespoon granulated garlic
- 1 teaspoon red chili powder
- 1 tablespoon Southern Made Spices
- 1 egg
- 1 cup cold club soda, more as needed
For Frying
- 4 cups vegetable oil, or other high smoke point oil, as needed for deep frying
Instructions
- 1
Place the chicken thighs in a large bowl. Add the Shao Xing cooking wine, sesame oil, low sodium soy sauce, garlic chili sauce, granulated garlic, black pepper, red chili powder, and Southern Made Spices. Mix all ingredients thoroughly until the chicken is well coated.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 240 min - 3
In a separate large bowl, combine the cornstarch, rice flour, granulated garlic, red chili powder, and Southern Made Spices. Whisk to combine.
⏱️ 2 min - 4
Add the egg to the dry batter ingredients. Gradually pour in the 1 cup of cold club soda, whisking continuously until a smooth batter forms. Add more club soda if needed to achieve a consistency that coats the chicken well without being too thick or too thin.
⏱️ 3 min - 5
In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 325°F.
⏱️ 5 min•🌡️ 325 - 6
Once the oil is at the correct temperature, dip each marinated chicken thigh into the prepared batter, ensuring it is fully coated. Carefully place the battered chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until lightly golden and cooked through.
⏱️ 10 min•🌡️ 325 - 7
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let the chicken rest for 5 minutes.
⏱️ 5 min - 8
Increase the oil temperature to 375°F.
⏱️ 2 min•🌡️ 375 - 9
Return the partially fried chicken pieces to the hotter oil. Fry again for 3-5 minutes, or until the chicken is a deep golden brown and extra crispy.
⏱️ 5 min•🌡️ 375 - 10
Remove the extra crispy fried chicken from the oil and place it back on the wire rack to drain any excess oil. Serve immediately and enjoy your Extra Crispy Southern/Asian Fusion Fried Chicken!
⏱️ 3 min