Daddy Hua’s Crispy Fried Chicken

Homemade Fried Chicken
Daddy Hua’s Crispy Fried Chicken

This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that’s clean and simple, with a dynamite crispy thin crust.

Serves: 2

Ingredients:
2 drumsticks
2 wings
2 thighs
2 garlic cloves, minced
A few slices of ginger, julienned
1 tablespoon salt
1 egg white
¼ cup cornstarch
¼ cup all purpose flour

Preparation:

  1. Rinse and pat dry the chicken.
  2. Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.
  3. Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.
  4. Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.
  5. Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready.
  6. Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.