CHINESE BRANDY FRIED CHICKEN
Make and share this Chinese Brandy Fried Chicken recipe from Food.com.
Provided by Tichiba
Categories Meat
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
- Preparation of batter:.
- Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
- Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
- Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
- Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.
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Juninior Clarka
[email protected]This looks amazing! I can't wait to try it.
Amber Findling
[email protected]I made this dish last night and it was a hit with my family! The chicken was crispy on the outside and tender on the inside, and the sauce was delicious. I will definitely be making this again.
Kwame Nkrumah
[email protected]This Chinese Brandy Fried Chicken is the best fried chicken I've ever had. It's so flavorful and juicy, and the brandy gives it a really unique flavor. I will definitely be making this again and again.