Crispy Chicken Recipe
Wouldn't you like to prepare your crispy chicken balls at home, by yourself, without additives and in a healthy way? In terms of taste, it is no different from the ones offered in chain chicken restaurants. You just have to pay attention to a few details. We don't think anyone would say no to this super snack. Bon Appetit!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 10 Min
| Ingredients for Chicken: | |||
| Chicken Leg (Boneless Grill) | 500 Grams | ||
| Black Pepper | 1 Tsp | ||
| Salt | 1 Tsp | ||
| Corn Starch | 1 Cup | ||
| Flour | 1 Half Cup | ||
| Ingredients for Coating Mortar: | |||
| Milk | 1 Half Cup | ||
| Egg (Yolk) | 2 Qty | ||
| Sparkling Water (Cold) | 1 Bottle | ||
| Salt | 1 Qty | ||
| Powdered Red Pepper | 1 Tsp | ||
| Ingredients for Frying: | |||
| Liquid Oil | 4 Cup | ||
Steps:
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Cut the boneless and skinless grilled thighs into approximately 5x5 cm pieces and season with salt and pepper. Mix it with 2 tablespoons of milk and let it rest in the refrigerator.
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For the coating mortar (for tempura), first chill all the ingredients and mixing bowl thoroughly in the refrigerator. Prepare lots of ice. The fact that the coating is crispy and does not absorb oil depends on the good cooling of the material and the container to be used.
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Mix the cooled starch, flour, egg and soda in the chilled mixing bowl with a fork without whisking and take it back to the cabinet. Do not try to break open lumps of flour. It will rise better.
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Make plenty of ice water in a larger bowl and place the coating mortar in this bowl. Preheat the oil in a deep pan and remove the chicken from the cabinet.
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When the oil is hot, fry the chicken pieces that you dip into the cold slurry, without compressing it too much and without cooling the oil, piece by piece, until it turns golden and remove it on a paper towel. Serve hot with any dipping sauce of your choice. Bon Appetit!
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Note: If the slurry gets hot during frying, take it back to the fridge and cool it thoroughly.
25 Min
