Triple Fried Chicken
Triple Fried Chicken
Ingredients
For the Chicken
- 1 pound chicken pieces, e.g., drumsticks, thighs, cut into smaller, manageable sizes
For the Marinade
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 piece ginger, thumb-sized, grated
- 1 tablespoon sesame oil
- few dashes black pepper
- 1 large egg
- 2 tablespoons cornstarch
For the Dry Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For Frying
- sufficient oil, for deep frying
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- as needed sesame seeds, for garnish
Instructions
- 1
Score the chicken pieces to help with marinade absorption.
⏱️ 5 min
- 2
In a large bowl, combine the soy sauce, minced garlic, grated ginger, sesame oil, black pepper, and the large egg. Mix these ingredients thoroughly. Add the chicken pieces to the bowl, ensuring they are fully coated with the marinade. Add 2 tablespoons of cornstarch and mix again until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Mix all dry ingredients well.
⏱️ 5 min
- 4
Heat oil in a deep pot or deep fryer to 170°C. Take the marinated chicken pieces and dredge them in the dry coating, ensuring each piece is completely covered. Shake off any excess coating. Carefully place the coated chicken pieces into the hot oil. Fry for 5-7 minutes, or until the chicken is lightly golden and cooked through. Remove the chicken from the oil and place it on a wire rack to drain any excess oil.
⏱️ 7 min•🌡️ 170
- 5
Increase the oil temperature to 190°C. Return the chicken pieces to the hotter oil and fry for an additional 2-3 minutes until they achieve a deep golden brown color and become extra crispy. Remove the chicken and place it back on the wire rack.
⏱️ 3 min•🌡️ 190
- 6
In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sriracha. Heat the mixture over medium heat, stirring continuously until the sauce thickens slightly to a glaze-like consistency.
⏱️ 5 min
- 7
Add the double-fried chicken pieces to the saucepan with the sauce. Toss until all chicken pieces are evenly coated with the sauce.
⏱️ 3 min
- 8
Transfer the sauced chicken to a serving dish and garnish with sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Triple Fried Chicken
For the Chicken
- 1 pound chicken pieces, e.g., drumsticks, thighs, cut into smaller, manageable sizes
For the Marinade
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 piece ginger, thumb-sized, grated
- 1 tablespoon sesame oil
- few dashes black pepper
- 1 large egg
- 2 tablespoons cornstarch
For the Dry Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For Frying
- sufficient oil, for deep frying
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- as needed sesame seeds, for garnish
Instructions
- 1
Score the chicken pieces to help with marinade absorption.
⏱️ 5 min - 2
In a large bowl, combine the soy sauce, minced garlic, grated ginger, sesame oil, black pepper, and the large egg. Mix these ingredients thoroughly. Add the chicken pieces to the bowl, ensuring they are fully coated with the marinade. Add 2 tablespoons of cornstarch and mix again until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Mix all dry ingredients well.
⏱️ 5 min - 4
Heat oil in a deep pot or deep fryer to 170°C. Take the marinated chicken pieces and dredge them in the dry coating, ensuring each piece is completely covered. Shake off any excess coating. Carefully place the coated chicken pieces into the hot oil. Fry for 5-7 minutes, or until the chicken is lightly golden and cooked through. Remove the chicken from the oil and place it on a wire rack to drain any excess oil.
⏱️ 7 min•🌡️ 170 - 5
Increase the oil temperature to 190°C. Return the chicken pieces to the hotter oil and fry for an additional 2-3 minutes until they achieve a deep golden brown color and become extra crispy. Remove the chicken and place it back on the wire rack.
⏱️ 3 min•🌡️ 190 - 6
In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sriracha. Heat the mixture over medium heat, stirring continuously until the sauce thickens slightly to a glaze-like consistency.
⏱️ 5 min - 7
Add the double-fried chicken pieces to the saucepan with the sauce. Toss until all chicken pieces are evenly coated with the sauce.
⏱️ 3 min - 8
Transfer the sauced chicken to a serving dish and garnish with sesame seeds before serving.
⏱️ 2 min