It’s true, I like simple food. Not much better for me than chicken, roasted, fried, in soup. It’s something that I never seem to get tired of. After making the Ad Hoc recipe for fried chicken several time and not being satisfied, I started looking further afield. I landed at the White on Rice Couple‘s page. In case you don’t want to spend days to explore the rich content like I did, here is the recipe for the best fried chicken I’ve ever had.
- about 2-3 pounds chicken drumsticks or thighs, skin-on and bone-in. I usually cut up a whole chicken, leaving bones in just the drumstick, and the thigh, and cutting the breast into wing, tenderloin, with the remainder cut into three strips about equal in thickness.
For the marinade:
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) fish sauce
- 1 Tablespoon (15g) Brown Sugar
- 1 Tablespoon (15ml) rice vinegar
- 4-5 large cloves garlic, finely minced
- 1/2 teaspoon fresh ground black pepper
Mix everything together in a suitable bowl, and whisk to combine. The original recipe calls for marinating for 1 – 3 hours, but I like the meat better if it marinates longer, say 8 – 10 hours. Cut the chicken up when you get home from the grocery, then refrigerated until the next morning. It just takes a couple minutes to make the marinade, pour it over the chicken, toss, and cover it, then refrigerate. It will be ready for dinner when you get home from work.
- 1 cup (125g) all-purpose flour
- 1 teaspoon (5) baking powder
- about 2 cups (480ml) cold water
- Oil for frying
Cook it up!
One of the things that I like best about this recipe is the thin, crispy batter. Whisk everything together, and season with a little salt and black pepper, then remove the chicken from the marinade, letting excess drip off, then toss with the batter.
I like to fry in peanut oil, about1 1/2″ deep at about 375 F. Move the chicken quickly from the batter to the oil to keep a thick layer of batter intact. I start by frying the legs, thighs first, and keeping them warm in the oven while I fry the breast strips.
I sprinkle a little chopped cilantro over the dish, and serve with steamed short-grain rice, and I make this almost once every two weeks. It’s that good!