Empty My Fridge
Spicy Soy Garlic Fried Chicken
Ingredientes
- Whole chicken1
- Ginger · grated1 colher de chá
- Garlic · grated, chopped1 colher de sopa + 5 dentes
- Salt½ colher de chá
- Black pepper½ colher de chá
- Vinho de Shaoxing¼ xícara
- Chicken · powder1 ¼ xícara
- Frying oil
- Molho shoyu¼ xícara
- Mirin½ xícara
- Sugar¼ xícara
- Chili flake · flakes dried, flakes2–3 colheres de sopa + 1 colher de chá
- Flour2 xícaras
- Cornstarch¾ xícara
- Baking powder1 colher de sopa
- Garlic powder1 colher de chá
- Ginger powder1 colher de chá
- Nutmeg½ colher de chá
Modo de preparo
- Combine the chicken with the ginger, garlic, salt, black pepper and rice wine in a large bowl. Marinate for 30 minutes to 1 hour.
- Preheat the frying oil to 350°F (175°C). Whisk 1 1/4 cups of the fried chicken mix with 1 cup cold water until smooth. Put 2 cups of the fried chicken mix in another large bowl. Dip each marinated piece in the batter, coat evenly, then press into the dry mix to coat well. Shake off the excess.
- Carefully fry the chicken in the hot oil for 10 to 15 minutes, depending on size. Move cooked pieces to a rack set over a baking tray. Fry in batches as needed.
- Raise the oil to 375°F (190°C). Fry all the chicken again for 2 to 3 minutes until golden brown and crisp. Return the double-fried chicken to the rack.
- Put the sauce ingredients in a small saucepan. Bring to a boil over medium-high heat and keep boiling for 3 to 5 minutes, stirring occasionally. Toss the fried chicken with the sauce quickly, garnish with sesame seeds and green onion, and serve immediately.
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