Crispy Fried Chicken
Crispy Fried Chicken
Ingredients
For Marination
- 500 g boneless chicken
- 1 tablespoon vinegar
- 1/2 tablespoon mustard powder
- 1 tablespoon hot sriracha sauce
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon chicken powder
For Dry Coating
- 3 cups all purpose flour
- 2 tablespoons cornflour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon chicken powder
- 1 teaspoon red chili powder
- 1/2 teaspoon baking powder
- 1 cup chilled water, as needed
- 4 cups cooking oil, for frying, or as needed
- 1/2 cup ketchup, for serving, optional
Instructions
- 1
Cut the boneless chicken into bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, add the 500g boneless chicken pieces. Add 1 tablespoon vinegar, 1/2 tablespoon mustard powder, 1 tablespoon hot sriracha sauce, 1 teaspoon salt, 2 teaspoons garlic powder, 1 teaspoon black pepper powder, and 1 teaspoon chicken powder. Mix all ingredients thoroughly with your hands until the chicken is well coated. Marinate the chicken for 15 minutes.
⏱️ 5 min
- 3
In a separate large bowl, combine 3 cups all purpose flour, 2 tablespoons cornflour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper powder, 1 teaspoon chicken powder, 1 teaspoon red chili powder, and 1/2 teaspoon baking powder. Mix these dry ingredients well with a whisk.
⏱️ 5 min
- 4
Take a piece of marinated chicken and coat it thoroughly in the dry mixture, ensuring it is fully covered.
⏱️ 3 min
- 5
Briefly dip the first-coated chicken piece into chilled water.
⏱️ 1 min
- 6
Immediately remove the chicken from the water and coat it again in the dry mixture, pressing firmly to create a thick, craggy coating.
⏱️ 3 min
- 7
Repeat the coating process for all remaining chicken pieces.
⏱️ 5 min
- 8
Heat cooking oil in a deep pan or pot over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces, ensuring not to overcrowd the pan. Fry the chicken on medium flame until golden brown and cooked through, about 5-7 minutes per batch, depending on the size of the pieces.
⏱️ 15 min•🌡️ 350
- 9
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve immediately, optionally with ketchup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken
For Marination
- 500 g boneless chicken
- 1 tablespoon vinegar
- 1/2 tablespoon mustard powder
- 1 tablespoon hot sriracha sauce
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon chicken powder
For Dry Coating
- 3 cups all purpose flour
- 2 tablespoons cornflour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon chicken powder
- 1 teaspoon red chili powder
- 1/2 teaspoon baking powder
- 1 cup chilled water, as needed
- 4 cups cooking oil, for frying, or as needed
- 1/2 cup ketchup, for serving, optional
Instructions
- 1
Cut the boneless chicken into bite-sized pieces.
⏱️ 5 min - 2
In a bowl, add the 500g boneless chicken pieces. Add 1 tablespoon vinegar, 1/2 tablespoon mustard powder, 1 tablespoon hot sriracha sauce, 1 teaspoon salt, 2 teaspoons garlic powder, 1 teaspoon black pepper powder, and 1 teaspoon chicken powder. Mix all ingredients thoroughly with your hands until the chicken is well coated. Marinate the chicken for 15 minutes.
⏱️ 5 min - 3
In a separate large bowl, combine 3 cups all purpose flour, 2 tablespoons cornflour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper powder, 1 teaspoon chicken powder, 1 teaspoon red chili powder, and 1/2 teaspoon baking powder. Mix these dry ingredients well with a whisk.
⏱️ 5 min - 4
Take a piece of marinated chicken and coat it thoroughly in the dry mixture, ensuring it is fully covered.
⏱️ 3 min - 5
Briefly dip the first-coated chicken piece into chilled water.
⏱️ 1 min - 6
Immediately remove the chicken from the water and coat it again in the dry mixture, pressing firmly to create a thick, craggy coating.
⏱️ 3 min - 7
Repeat the coating process for all remaining chicken pieces.
⏱️ 5 min - 8
Heat cooking oil in a deep pan or pot over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces, ensuring not to overcrowd the pan. Fry the chicken on medium flame until golden brown and cooked through, about 5-7 minutes per batch, depending on the size of the pieces.
⏱️ 15 min•🌡️ 350 - 9
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve immediately, optionally with ketchup.
⏱️ 1 min