One of my very favourite Youtube creators is Maangchi. She’s funny, talented, creative. Her food, anything I’ve tried, is amazing. This is a recipe I’ve wanted to try for quite some time and finally, I did.
When we were grocery shopping the other day, we picked up a box of skinless, boneless chicken thighs – what better to make fried chicken with? Because making this popped into my head a couple days before I actually made it, I managed to take some chicken out to thaw….lonnnnng before it was time to eat so it was basically completely thawed! What a crazy idea!
I went through the ingredients and pretty much had everything….again, crazy idea….although this completely decimated my stash of ground ginger so I had to put some on to dehydrate. Let me tell you, 3 trays of celery and a tray of ginger dehydrating will give a room a unique scent. Every time I went in there yesterday, my sinuses cleared up! (Then, I completely forgot I was dehydrating and left it running all night – I have not gone to look at how dehydrated everything really is….I’m sort of scared to, actually. My celery pieces are probably the size of peppercorns at this point!)
Anyway, enough blather and onto the food!
- 1 to 1-1/2 lb of chicken, cut into smaller pieces, my pieces were a couple inches square
- 1/2 tsp ground black pepper
- 1 tsp minced ginger
- 2/3 cup rice flour (original calls for potato or corn starch)
- 4 cups of oil for frying – I used vegetable
Mix the pepper, ginger and flour together and get to dipping the chicken. Don’t just dip and take out, press the chicken into the flour mixture to really get it onto the meat.
Pour the oil into a pan suitable for frying in. I used a small dutch oven….not much wider than a large saucepan but deeper. I just wanted to keep the oil spatter in the pan and not all over the kitchen! 🙂
Heat the oil on medium, medium-high. Once it’s ready (toss a small piece of chicken in – if it bubbles, it’s ready – you should also be able to see movement of the oil if you look closely….sort of a shimmer) start adding some chicken. Don’t overcrowd the pan. Let the chicken cook for about 7 or 8 minutes, then take it out and put in the next batch if you have one. If you only have one batch, turn off the oil and let everything rest for about 15 minutes. Turn the oil back on and heat it up again. Once the oil is ready again, add the chicken in again and let it fry for about 10-12 minutes.
If you have more than one batch of chicken, as I did (I had 3), put in batch one, cook, take it out, add it batch 2, cook, take it out, put in batch 3, cook, take it out, put in batch one again and cook for 10-12 minutes and carry on.
Make the sauce.
- 4 cloves of garlic, minced
- 1/4 cup soy sauce
- 1/2 cup corn syrup or rice syrup
- 1 TB white vinegar
- 1 TB brown sugar
- Optional: 3-4 dried chili peppers, seeded & chopped crosswise – I skipped these as I didn’t want spicy tonight
Put all the ingredients into a saucepan and simmer until well mixed and a little bit reduced.
When the chicken is all fried to its crispy perfection, put it into a bowl and pour the sauce over the top. Mix it all around and be prepared for the crispiest chicken you’ve ever had.
KFC has no idea what crispy chicken is all about! Even with the sticky sauce over the top and sitting while I got the bok choy stir fry ready, the chicken did not get soft at all. Maangchi says the crispy stays even overnight in the fridge, but there was none left for me to test that….at all. Nada! Empty bowl!
This would be amazing with the Colonel’s herbs & spices instead of the sticky sauce, I think. This would also be good as the coating for ginger beef.
I served this with brown rice (to soak up the sauce) and some garlic sesame bok choy and bean sprouts that were left over from the Pho soup I made earlier in the week.
Note: This did not hold onto the oil as regular flour sometimes does.