This is 1Kilo Chicken leg quarters sliced and 600g chicken thigh fillet then add 4Tbsp fish sauce. Add ground black pepper TIP!!! Add 4Tbsp cornstarch to make the fried chicken really crispy!!! TIP!!! Crispy Fry breading Mix. You could add your favorite brand of breading mix. Your favorite breading mix will give all the flavors for that yummy crispy fried chicken. Add about 3-4Tbsp water to make a batter consistency Mix thoroughly The cornstarch, breading mix and water when mixed together will form a flavorful batter like this. Then set this aside for about 10 to 20min. or you could put this in the fridge and let it sit overnight On a separate bowl, add 3Cups Flour Then add ground black pepper NOTE!!! We didn’t salt to the flour coz the chicken meat already has the flavor it needs. Then dredge the chicken meat into the flour Then squeeze the flour into the meat to make sure it sticks and covers the whole part of the meat. Then shake off excess flour to have thin even coating on the surface of the meat. This will give that thin crispy skin when it
becomes golden
brown. Just do the same to all the meat to be fried. NOTE!!! Always wash your hands every time you handle chicken
meat. So you don’t cross contaminate the chicken that you’re cooking. Heat up some oil then dip a chopstick or bamboo skewer. If it bubbles, it’s ready for frying. Or if you have oil thermometer, heat it up to about 165 to 175 deg. C. Then carefully fry the chicken meat. NOTE!!! ALWAYS LAY AWAY!!! So in case of hot oil splash, it won’t be tpwards you. TIP!!! Don’t put too much chicken meat in one batch to avoid too much drop of oil temp. If the oil temp. drops too low, the meat will start to absorb more oil resulting in an oily soggy fried chicken. Keep the flame on medium to high setting and fry the chicken meat for about 12min. or until crispy golden brown Or if the internal temp. of the meat (using meat thermometer) reaches about 170deg. F. Then it’s fully cooked but not
overcooked. Don’t overcook the chicken meat so it stays tender and juicy and doesn’t become dry and tough. After bout 10-12min., (depending on size of meat) the skin should be crispy golden brown Just do the same to all the chicken meat to be fried. After frying, set aside on a wire rack to cool down to keep it’s crispiness. NOTE!!! When frying the chicken thigh fillets, it only takes about 8min. to cook so it stays juicy and not overcooked Then it’s ready for serving.
