Khmer Fried Chicken
Khmer Fried Chicken
Ingredients
For the Chicken
- 3 pounds chicken pieces, bone-in, skin-on (e.g., drumsticks, thighs, wings)
For the Seasoning
- 2 tablespoons chicken bouillon
- 2 tablespoons granulated sugar
- 1 tablespoon MSG
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon Sazon seasoning
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
For the Batter and Frying
- 2 cups Mr. Hung Fried Chicken Batter Mix, or other seasoned fried chicken batter mix
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Place the chicken pieces into a large mixing bowl. Pat the chicken dry with paper towels to ensure better seasoning adhesion.
⏱️ 5 min
- 2
Add all the seasoning ingredients to the chicken: chicken bouillon, granulated sugar, MSG, black pepper, Sazon seasoning, fish sauce, soy sauce, garlic powder, and onion powder.
⏱️ 2 min
- 3
Using clean hands, thoroughly mix the chicken with the seasonings, ensuring every piece is evenly coated. Massage the seasoning into the chicken for a few minutes.
⏱️ 5 min
- 4
Cover the bowl and refrigerate the seasoned chicken to marinate for at least 2 hours, or preferably overnight, for best flavor. The longer the better!
⏱️ 120 min
- 5
Pour the Mr. Hung Fried Chicken Batter Mix (or your chosen batter mix) into a separate shallow dish or bowl.
⏱️ 1 min
- 6
Working with one piece at a time, take each marinated chicken piece and dredge it thoroughly in the batter mix. Press the batter onto the chicken to ensure a thick, even coating. Shake off any excess.
⏱️ 5 min
- 7
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully place 2-3 pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken.
⏱️ 1 min•🌡️ 350
- 9
Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and the internal temperature reaches 165°F. Adjust heat as needed to maintain a consistent oil temperature.
⏱️ 15 min•🌡️ 350
- 10
Using tongs, carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken pieces.
⏱️ 1 min
- 11
Serve hot and enjoy your crispy Khmer Fried Chicken!
Kitchen Tools
Nutrition Facts (per serving)
Khmer Fried Chicken
For the Chicken
- 3 pounds chicken pieces, bone-in, skin-on (e.g., drumsticks, thighs, wings)
For the Seasoning
- 2 tablespoons chicken bouillon
- 2 tablespoons granulated sugar
- 1 tablespoon MSG
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon Sazon seasoning
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
For the Batter and Frying
- 2 cups Mr. Hung Fried Chicken Batter Mix, or other seasoned fried chicken batter mix
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Place the chicken pieces into a large mixing bowl. Pat the chicken dry with paper towels to ensure better seasoning adhesion.
⏱️ 5 min - 2
Add all the seasoning ingredients to the chicken: chicken bouillon, granulated sugar, MSG, black pepper, Sazon seasoning, fish sauce, soy sauce, garlic powder, and onion powder.
⏱️ 2 min - 3
Using clean hands, thoroughly mix the chicken with the seasonings, ensuring every piece is evenly coated. Massage the seasoning into the chicken for a few minutes.
⏱️ 5 min - 4
Cover the bowl and refrigerate the seasoned chicken to marinate for at least 2 hours, or preferably overnight, for best flavor. The longer the better!
⏱️ 120 min - 5
Pour the Mr. Hung Fried Chicken Batter Mix (or your chosen batter mix) into a separate shallow dish or bowl.
⏱️ 1 min - 6
Working with one piece at a time, take each marinated chicken piece and dredge it thoroughly in the batter mix. Press the batter onto the chicken to ensure a thick, even coating. Shake off any excess.
⏱️ 5 min - 7
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully place 2-3 pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken.
⏱️ 1 min•🌡️ 350 - 9
Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and the internal temperature reaches 165°F. Adjust heat as needed to maintain a consistent oil temperature.
⏱️ 15 min•🌡️ 350 - 10
Using tongs, carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken pieces.
⏱️ 1 min - 11
Serve hot and enjoy your crispy Khmer Fried Chicken!