Crispy Garlic Chicken
Crispy Garlic Chicken
Ingredients
For the Chicken
- 2 pounds chicken wings
- 12 garlic, cloves, grated
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon paprika
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon turmeric
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Batter
- 1/2 cup corn starch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 cup water, approximately
- 4 ice cubes
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 red chilies, sliced
- 2 green chilies, sliced
Instructions
- 1
Place the chicken wings in a large mixing bowl. Grate the twelve cloves of garlic directly over the chicken.
⏱️ 5 min
- 2
Add soy sauce, Shaoxing wine, paprika, red chili flakes, turmeric, garlic powder (1 tablespoon), salt, and black pepper to the bowl with the chicken and grated garlic.
⏱️ 2 min
- 3
Using gloved hands, thoroughly mix all the ingredients together until the chicken is well coated with the marinade.
⏱️ 3 min
- 4
Let the chicken marinate for 1 hour at room temperature, or in the refrigerator for longer (up to 4 hours).
⏱️ 60 min
- 5
In a separate bowl, combine corn starch, all-purpose flour, garlic powder (1 teaspoon), onion powder, paprika, and turmeric.
⏱️ 2 min
- 6
Gradually add water to the dry ingredients, along with the ice cubes, and whisk until a smooth, lump-free batter is formed. The batter should be the consistency of thin pancake batter.
⏱️ 3 min
- 7
Heat the vegetable oil in a deep pot or pan to 350°F (175°C) for deep frying.
⏱️ 5 min•🌡️ 350
- 8
Dip each marinated chicken wing into the prepared batter, ensuring it's fully coated.
⏱️ 3 min
- 9
Carefully place the battered chicken wings into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 6-8 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 15 min•🌡️ 350
- 10
Remove the fried chicken from the oil using a slotted spoon or spider strainer and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min
- 11
Add the sliced red chilies and green chilies to the hot oil. Fry briefly for about 30 seconds to 1 minute, until slightly softened and fragrant.
⏱️ 1 min•🌡️ 350
- 12
Remove the fried chilies from the oil and place them on a paper towel-lined plate to drain.
⏱️ 1 min
- 13
Serve the crispy garlic chicken immediately, garnished with the fried red and green chilies. Enjoy the crunch!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Chicken
For the Chicken
- 2 pounds chicken wings
- 12 garlic, cloves, grated
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon paprika
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon turmeric
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Batter
- 1/2 cup corn starch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 cup water, approximately
- 4 ice cubes
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 red chilies, sliced
- 2 green chilies, sliced
Instructions
- 1
Place the chicken wings in a large mixing bowl. Grate the twelve cloves of garlic directly over the chicken.
⏱️ 5 min - 2
Add soy sauce, Shaoxing wine, paprika, red chili flakes, turmeric, garlic powder (1 tablespoon), salt, and black pepper to the bowl with the chicken and grated garlic.
⏱️ 2 min - 3
Using gloved hands, thoroughly mix all the ingredients together until the chicken is well coated with the marinade.
⏱️ 3 min - 4
Let the chicken marinate for 1 hour at room temperature, or in the refrigerator for longer (up to 4 hours).
⏱️ 60 min - 5
In a separate bowl, combine corn starch, all-purpose flour, garlic powder (1 teaspoon), onion powder, paprika, and turmeric.
⏱️ 2 min - 6
Gradually add water to the dry ingredients, along with the ice cubes, and whisk until a smooth, lump-free batter is formed. The batter should be the consistency of thin pancake batter.
⏱️ 3 min - 7
Heat the vegetable oil in a deep pot or pan to 350°F (175°C) for deep frying.
⏱️ 5 min•🌡️ 350 - 8
Dip each marinated chicken wing into the prepared batter, ensuring it's fully coated.
⏱️ 3 min - 9
Carefully place the battered chicken wings into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 6-8 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 15 min•🌡️ 350 - 10
Remove the fried chicken from the oil using a slotted spoon or spider strainer and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min - 11
Add the sliced red chilies and green chilies to the hot oil. Fry briefly for about 30 seconds to 1 minute, until slightly softened and fragrant.
⏱️ 1 min•🌡️ 350 - 12
Remove the fried chilies from the oil and place them on a paper towel-lined plate to drain.
⏱️ 1 min - 13
Serve the crispy garlic chicken immediately, garnished with the fried red and green chilies. Enjoy the crunch!
⏱️ 1 min