My kids really loves fried chicken wings. I even cook this for them to bring it to school for their lunch. Knowing the techniques how to make these crispy and juicy makes a lot of difference to its texture and flavour. In this blog, I am going to share to you some of the tips that I have discovered in order to achieve this.
Watch the whole video to find out the secret and let us know if it works for you...
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COOKING TIPS:
* Marinating the chicken for a period of time will allow all the seasonings to be absorb into the meat.
* Egg white has way less sugar. High sugar content coating has greater potential to have a darker and easily burnt crust. The protein content in the egg white will bind the flour mixture together as it fries and form a nice cohesive crust around the chicken. So why not use the whole egg? Egg yolk has high content of fat and fat doesn't help with the crustiness instead it will make the crust becomes gooey or chewy.
* Beat the egg white for 30 seconds only in order to aerate the crust, don't over whip as this may not cook the chicken correctly.
* Use the metal rack or strainer to remove excess oil. It will help to circulate the air around the chicken preventing from becoming soggy.
INGREDIENTS:
500 gm chicken wings
1 -2 tablespoon fish sauce
1/2 teaspoon chilli powder
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric powder
2 egg white
1 cup all purpose flour
300 ml - 500 ml cooking oil or olive oil
1/2 teaspoon salt + 1/2 teaspoon ground black pepper for coating
INSTRUCTIONS:
- In a bowl, mix the chicken wings, fish sauce, chilli powder and turmeric powder. Set aside for at least 10 mins.
- In a separate small bowl, prepare the egg white. Beat for only 30 seconds.
- In another bowl, prepare the coating. Mix the all purpose flour, salt and ground black pepper.
- After marinating, prepare the cooking pan with oil for frying. Put on the stove or hob on a high heat setting initially and once it hot lower it to medium heat setting.
- Dip the chicken wings to the frothy egg white, then coat it with the mixture of flour.
- Fry the coated chicken until golden brown. If the chicken is not totally submerge, always keep an eye and turn it to the other side once the bottom part is golden brown.
- Remove from the oil once cook and use the drainer to remove excess oil.
- Transfer to the serving plate.
- Enjoy while its hot and share!
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