Tuesday, September 2, 2008

Chinese-Style Fried Chicken

I treated myself to some Chinese-style fried chicken yesterday and the day before - it was totally delightful and not very hard to make. I do a shallow pan fry so it's not a huge mess in the kitchen (ugh hate deep fat frying!). I made a batch the day before yesterday, and brought the leftovers with me to eat at a park while tanning. I highly recommend it!

Chinese Fried Chicken

4 pieces of chicken thighs or whole drumsticks, deboned
1 egg yolk
1/2 to 2/3 teaspoon sea salt
1 teaspoon white pepper

5 tablespoons corn starch

vegetable oil for frying

Rinse the chicken and pat dry. Marinate the chicken in egg yolk, salt, and pepper for about half an hour.

Dredge the chicken in corn starch, shake off the excess and set aside.

Heat enough oil to cover a flat frying pan (about .5 cm depth) over medium heat. Slide in the chicken pieces without over crowding the pan. I put a mesh splatter screen over the pan to prevent...splattering.

Fry about 8 minutes on each side, depending on the thickness of the chicken. They should be cooked through in about 15 minutes.

While the chicken cooks, prepare the dipping sauce of your choice. I like to drizzle a mixture of soy sauce, chopped ginger, chopped scallion, thinly sliced jalapeno peppers, with a dash of sugar and lemon juice.

When the chicken is done, set it on paper towels or a cooling rack for a few minutes.

Note: some recipes recommend a second frying to make it really crispy. Well, when I'm making it just for myself, I really can't be bothered. But you should try it and let me know how it goes!

1 comment:

amychien said...

That sounds so good! I want to try the same with white fish. What do you think?