Dry Crispy Batter
Dry Crispy Batter
Ingredients
For the Dry Crispy Batter
- 100 grams plain flour
- 100 grams cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 1/2 teaspoon five spice
- 1/2 teaspoon white pepper
- 1 large egg
- 150 ml ice-cold water
For Frying
- 200 grams chicken, cut into bite-sized pieces
- as needed oil, for frying
Instructions
- 1
In a large bowl, combine the 100 grams of plain flour, 100 grams of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of bicarbonate soda, 1/2 teaspoon of salt, 1/2 teaspoon of five spice, and 1/2 teaspoon of white pepper.
⏱️ 2 min
- 2
Crack the 1 large egg into the bowl with the dry ingredients. Then, pour in the 150 ml of ice-cold water.
⏱️ 1 min
- 3
Whisk the mixture vigorously until all ingredients are well combined and the batter is smooth with no lumps.
⏱️ 3 min
- 4
Prepare the chicken by cutting about 200 grams into bite-sized pieces.
⏱️ 5 min
- 5
Dip each piece of chicken into the prepared batter, ensuring it is fully coated.
⏱️ 4 min
- 6
Heat oil in a wok or deep fryer to 170 degrees Celsius. Carefully place the battered chicken pieces into the hot oil. Fry for 4 minutes to ensure the chicken is cooked through. Remove the chicken from the oil and set aside to cool. This step can be done a couple of hours in advance.
⏱️ 4 min•🌡️ 170
- 7
When ready to serve, heat the oil to 180 degrees Celsius. Return the pre-fried chicken pieces to the hotter oil. Fry for about 1 minute until the chicken is nice and crispy.
⏱️ 1 min•🌡️ 180
- 8
Remove the crispy chicken from the oil and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Dry Crispy Batter
For the Dry Crispy Batter
- 100 grams plain flour
- 100 grams cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 1/2 teaspoon five spice
- 1/2 teaspoon white pepper
- 1 large egg
- 150 ml ice-cold water
For Frying
- 200 grams chicken, cut into bite-sized pieces
- as needed oil, for frying
Instructions
- 1
In a large bowl, combine the 100 grams of plain flour, 100 grams of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of bicarbonate soda, 1/2 teaspoon of salt, 1/2 teaspoon of five spice, and 1/2 teaspoon of white pepper.
⏱️ 2 min - 2
Crack the 1 large egg into the bowl with the dry ingredients. Then, pour in the 150 ml of ice-cold water.
⏱️ 1 min - 3
Whisk the mixture vigorously until all ingredients are well combined and the batter is smooth with no lumps.
⏱️ 3 min - 4
Prepare the chicken by cutting about 200 grams into bite-sized pieces.
⏱️ 5 min - 5
Dip each piece of chicken into the prepared batter, ensuring it is fully coated.
⏱️ 4 min - 6
Heat oil in a wok or deep fryer to 170 degrees Celsius. Carefully place the battered chicken pieces into the hot oil. Fry for 4 minutes to ensure the chicken is cooked through. Remove the chicken from the oil and set aside to cool. This step can be done a couple of hours in advance.
⏱️ 4 min•🌡️ 170 - 7
When ready to serve, heat the oil to 180 degrees Celsius. Return the pre-fried chicken pieces to the hotter oil. Fry for about 1 minute until the chicken is nice and crispy.
⏱️ 1 min•🌡️ 180 - 8
Remove the crispy chicken from the oil and serve immediately.