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If your family loves Fried Chicken, you can't miss out on this recipe for the perfect breading and cooking method to make chicken just like the restaurant. Paired with a special homemade sauce recipe that will win over everyone's heart. Let's head to the kitchen!
Ingredients needed:
Instructions:
To prevent the chicken from having a strong odor, rinse it briefly with diluted saltwater mixed with the juice of 1 lime. Soak for about 15 minutes, then rinse several times with clean water and drain well.
Next, prepare a pot of boiling water with 1 tablespoon of salt and 2 tablespoons of white wine. Blanch the chicken thighs for 1 minute to remove any gamey odor.
After blanching, immediately soak the chicken thighs in cold water. This method helps the chicken skin become very crispy when fried.
After draining the water, lightly score the thickest part of the chicken thigh with a knife. The incision should be short but deep enough to penetrate the bone, allowing the chicken to marinate thoroughly and preventing pinkness inside after frying.
Prepare the chicken marinade mixture: 2 tablespoons garlic powder + 2 tablespoons cornstarch + half a tablespoon chili powder + half a tablespoon ground pepper + 1 tablespoon seasoning powder + 1 egg + 1 container of unsweetened yogurt. Beat until the spices are well combined.
Marinate the scored chicken for about 30 minutes. If time permits, marinate overnight in the refrigerator for even better flavor absorption.
To make the dipping sauce, sauté finely chopped sweet pepper in oil. When the pepper turns a beautiful red color, add half a cup of water + ⅓ cup of sugar. Stir gently over medium heat until the sugar is completely dissolved.
Then add half a cup of tomato sauce, half a cup of soy sauce, and half a cup of chili sauce. Stir gently over medium heat for about 5 minutes until the sauce mixture is well blended.
You can store this sauce in the refrigerator to keep it fresh for longer. It's perfect for dipping fried dishes.
Pour Meizan flour into a clean container with a lid to make it easier to coat the chicken thighs when shaking.
After marinating the chicken, remove it and mix the remaining marinade with ½ cup of water. Gradually sprinkle in Meizan flour, stirring until the mixture becomes thick like beaten eggs. Make sure it's neither too thick nor too thin, as this will affect the crispiness of the chicken.
While the chicken thighs are still moist from the marinade, coat them evenly with dry flour for a thin layer of breading.
Then dip into the previously prepared wet flour mixture.
Next, coat immediately with dry flour and press the chicken thighs into the bottom of the container to ensure a fluffy and enticing crust.
When frying, keep the chicken thighs in the middle for about 30 seconds to allow the flour coating to fully expand before submerging them in hot oil.
You'll fry twice, once on high heat for 5 minutes to release the breading and shape the chicken. Then fry on low heat for the second time to achieve a crispier crust and thorough cooking.
After frying, remove the chicken onto a wire rack or plate lined with paper towels to drain excess oil.
Serve with the deliciously prepared dipping sauce.
Wishing you all the best!
From the Kitchen of DDAU.
Posted by: Rice Rice
Keywords: Discover the secret recipe for crispy, delicious KFC-style Fried Chicken using simple, easily accessible ingredients
