Crispy Fried Chicken

Ever wonder how to get those wings to be crunchy outside yet moist inside? Here’s the one and only recipe that you will ever need. Ever.

Ingredients

  • Chicken wings (cut into two)
  • Potato Starch (Asian markets)
  • 2 tsp of chopped ginger
  • Salt & black pepper
  • Oil for deep frying

Steps

  • Marinate chicken wings with salt, black pepper and chopped ginger for 10-15mins.

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  • Heat up the oil on medium.
  • Set up a battering line. Coat the chicken with potato starch. Shake off the excess. Repeat.

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  • For even frying, fry the same part of chicken together. Fry the chicken for 12-13mins. Take it out and put it aside in a metal strainer to drain the excess oil.

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  • Fry the second batch. After 12mins, take them out and put the first batch of chickens into the hot oil and fry them till golden and crispy(double fry).
  • Do the same for the second batch. Continue with the remaining chicken wings.

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You can use this batter recipe for any type of chicken battered dish. Rodeo wings, buffalo wings, Korean spicy wings the list goes on. I leave it to your imagination  😉

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