Crispy Chicken Fry

BRIEFING:

There are so many ways how we make breading, batters, bread crumbs... I have some observations that may help you identify the way on how you will cook your fried dishes with their coats. 

A. ORIENTAL/CHINESE/ASIAN WAY

-Often use cornstarch in dredging (dry) their meat dishes before frying.

-or they dilute cornstarch with water, add salt and pepper, dip the meat dishes then fry. 

B. WESTERN WAY

-FLOUR-EGG-FLOUR, meaning to say... dredge the meat into the flour for 1st coating, 2nd step is to dip into beaten egg and 3rd step is the final coating which is again the flour and then fry.

-BEER BATTERED is another story. Will post about beer battering soon. 

C. JAPANESE WAY

***KATSU DISHES 

     -FLOUR-EGG-BREAD CRUMBS, meaning to say... dredge the meat into the flour for 1st coating, 2nd step is to dip into beaten egg and 3rd step is the final coating which is the bread crumbs then fry.

***TEMPURA DISHES

      -dredge your seafood or vegetables on dry flour then dip it in your cold tempura batter mix then fry.  (recipes for tempura will soon be posted here in my blogspot)

INGREDIENTS:

Chicken Breasts

Cornstarch

Black Pepper Ground

Salt

Minced Garlic (fine)

5 spice

BBQ Powder

Garlic Powder

Brown Sugar

Calamansi

Soy Sauce (Kikkoman, or local brands ex. knorr seasoning, silver swan etc.)

1. Slice your chicken breast thinly, make a butterfly cut to make the chicken look big!

2. Marinade the chicken with calamansi juice, ground pepper, soy sauce, minced garlic, Garlic Powder, Salt and Sugar overnight. 

3. Mix BBQ powder, 5 spice, black ground pepper and cornstarch for the dredging. 

4. Coat chicken evenly with dry mixture, then fry. 

5. serve.

TIPS:

Preheat the oil with low low fire, Fry a little longer to make it crispy!

I don't usually measure the ingredients! i hope this still helps!