Crispy Fried Chicken like Asian Takeout
Equipment
Ingredients
Chicken
chicken breast (raw)
400 g
soy sauce
2 tbsp
all-purpose flour
2 tbsp
Batter
milk
100 ml
sparkling water
130 ml
all-purpose flour
130 g
cornstarch
30 g
baking powder
1 tsp
neutral oil
1 tbsp
salt
0.5 tsp
vegetable oil
500 ml
Instructions
Prepare and marinate chicken
Cut chicken breast horizontally to create thinner pieces. Place in bowl, mix with soy sauce and marinate for 10 minutes.
Make the batter
Mix milk, sparkling water, flour, cornstarch, baking powder, neutral oil and salt to create a smooth batter. Heat vegetable oil in a pot for deep frying.
Coat and fry chicken
Lightly coat marinated chicken pieces in 2 tbsp flour. Test oil temperature with wooden stick. Dip chicken in batter, let excess drip off, then fry in hot oil until golden brown.
Drain and serve
Briefly drain fried chicken on paper towels, then place on a wire rack to keep the coating crispy. Cut into strips and serve immediately.
Original recipe
Storage
Best eaten fresh. Leftovers can be reheated in oven to restore some crispiness
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