Crispy Fried Chicken
Fried chicken transcends cultural boundaries and can find an audience just about anywhere in the world. From the restaurants of the American deep south to wedding banquets in Guangzhou, China, its combination of crunch and succulence is enjoyed around the world in countless variations.
- 400g chicken wings
- 2 tablespoons rice vinegar
- 1 tsp fish sauce
- 1/2 tsp dried ginger
- 1/2 tsp salt
- 1/2 pepper
- 100g potato starch
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 tablespoons of honey
- 3 tablespoons ketchup
- 3 tablespoons Korean chilli paste
- 1 tablespoon of sesame oil
- 1 clove of garlic, finely minced
- 1/4 teaspoon of fresh ginger, finely minced
- 2 taboesoons dark soy sauce
- Finish with a squeeze of lime
- Divide the wings into cuts.
- Now marinate the chicken in a mixture of rice vinegar, fish sauce, dried ginger, salt and pepper.
- Make sure everything is coated, then cover the bowl and leave it in the fridge for at least two hours (ideally overnight).
- When you’re done, remove the chicken pieces from the marinade but don’t dry them.
- Prepare a bowl of potato starch, seasoned with the salt and pepper, and preheat your frying oil to 160C.
- Roll the chicken pieces in the starch so they get thorough coating.
- Check the oil temperature and lower them in using tongs or a slotted spoon.
- Frying should take between five and seven minutes, depending on the size of the pieces and the precise temperature of the oil.
- As usual, the colour on the outside will be your first clue; a pleasant, golden brown which is deep but not yet dark.
- To make sure, lift one out and check that any juices run clear and that the internal temperature is at least 70C.
- Dry on a kitchen paper
- For the sauce, simply combine the ingredients in a pan and simmer gently until it thickens and serve on the side.
For an extra crispy finish, Fry the chicken for a second time at 190C for 1 minute. This requires heating the oil quickly, yet safely, so the chicken doesn’t cool down too much.