Hi! I'm chef John.
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Today, we'll share with everyone a delicious dish homemade fried chicken First, let's go over our ingredients We'll use chicken leg quarters.
They are available in the supermarket.
First, we'll cut the chicken.
You can use any knife to do this.
As the chicken leg quarters are relatively thick, it ’s not easy to absorb the flavor.
To help it lock in the flavors in the shortest amount of time, we need to make a few cuts on them.
The first thing we do is to cut along the bone from this side make the cut on the flesh and keep the skin on, This will help it to absorb the flavors.
If you are using a cleaver, you can use either tips from the top or bottom to make the cut easily.
Because the key for the delicious fried chicken is in the marinate.
Without marinating, it will turn out tasting salty on the outside and very light and plain inside not delicious OK, we finished the cut on the 1st one from this side.
It is now cut-opened.
Then, we flip to the other side use this tip of the knife to make a few shallow cuts This is to help the chicken to absorb the flavors and loosen the tendons.
So, when frying, it will not curl up during the process.
it won't shrink too much.
In other words, it will help to hold the shape.
OK we just finished cutting the chicken.
next we will marinate the chicken First, we sprinkle with a bit of salt over the chicken OK because we marinated this in relatively short time you may add a bit more salt if needed Nest, we'll add a crucial condiment white wine OK Next we add a very important spice for this recipe Five-Spice Powder (a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds) Now, we are going to add black pepper If you like it spicy, you can put some more Next, we add some onion powder and garlic powder for quick flavoring If you marinate the chicken overnight, you can then use fresh onions, celery, and garlic instead of using the powders So, here we only smell the aroma without seeing them In other words, you'll taste the onion flavor without seeing it.
After the marinating, the chicken will taste really good with the combination of the simplest ingredients.
Next, we add a bit of garlic salt to bring out the flavor even more and some white pepper, Black and white pepper together they make the chicken taste better Then, we add some smoked paprika it helps to add a natural coloring effect and the taste as well next for my personal taste, add some cumin powder Then, put some lemon juice.
Lemon juice is very good natural ingredient for removing the smells and adding flavored.
An egg white.
Why do we only put egg white instead of egg yolk? Because the egg yolk helps crisp up but not crunchy As for the egg white is just the opposite.
After we put these seasonings in we give it a gentle massage.
The key here is to make sure we massage it thoroughly In this process, let the chicken fully marinated and fully absorb the taste OKfor the crispy crust next, we add some flour Today, I will use two kinds of starch/flour one is corn starch the other is all-purpose flour about 2 (all-purpose flour) : 1 (corn starch) ratio but, you can adjust based on personal taste corn starch plays a role to crisp it up so some people say: oh, I like corn starch.
It does not matter.
You can add a bit more.
1: 1 ratio is fine but My ratio is almost 2 (all-purpose flour) : 1 (corn starch) Okay, let's take a look almost two parts of flour, one part of corn starch.
In this process, it will help to seal in the juice on the surface of the chicken.
This way it will help to absorb the flavors.
Next, we move to our frying process First of all I already preheat the oil.
The temperature of the oil for frying the chicken the ideal temperature of the oil is about 120°C ~ 150°C depends on the type of oil you used as each one has its own smoke point What does that mean? In general, you want to keep the frying temp about 50%~60% from its smoke point.
vegetable oil has smoke point around 400°F or 200°C.
During the frying process, the oil temperature is slightly higher in the middle.
So, you keep it about 300°F.
You can adjust the oil temp based on the type of oil you use.
But, make sure the oil temp is not too low.
Why When the oil temp is too low, thin layer of powder on the surface will be separated from the meat not able to seal the flavors in Now, our oil temperature has reached 50 ~ 60% If you feel inexperienced by just looking at it, there is no problem.
Take a bamboo chopstick and submerge it into the oil if the oil bubbles up around the chopstick, it's OK to go.
OKNext, we will be frying First we take the marinated chicken up you can see a thin layer of batter on the chicken We put the chicken skin side up, meat side down slowly into the oil OK make sure it's in low heat it helps to cook it slowly Now, the shape is set for the fried chicken.
We fry it for 8 to 10 minutes.
It's enough time.
the chicken is to continue to heat up the skin turns a bit of golden brown OK This layer of crust is its most flavorful part Next, we have to turn it over one by one, Why do we turn it over? One by one, to make it heat up evenly Now, we gently turn it over.
The meat-down side has been completely set in shape and lock in all the flavors.
It looks already crispy now.
In fact, at this time, it is just half-way cooked.
So, we have to continue cooking and patiently wait for a while OK How can we tell it's ready? We fry it until the color of the crust turns golden red snidely darker than golden color.
The taste is the best when golden red.
and the most crunchy.
We must fry it twice.
Why? At home, our stove's heat is relatively weak, so in the process of frying, the meat juice is constantly leaking out because we know that the tenderness of the meat is from the juice it retained during the frying OK, we take them out now.
During this time, we let the oil temp rise up again.
OK OK Next, our oil temp is back about 60% to 70% of it's smoke point we put the chicken back meat-side down first There are two benefits of re-frying First, the chicken will become super crunchy on the outside and juicy on the inside.
Second, it'll help to remove excessive oil inside the meat.
So, double frying is the key to make it extra crunchy and not greasy at all.
OK Now, it turns out very nice.
We take a closer look.
The skin is basically golden brown now Now we can take them out.
Let's turn off the heat.
According to your preferences, you can add additional seasoning for me, I like it a little spicy but not super heavy for the crust I prefer a bit more aroma for today, this chicken was marinated just a bit of time so we give it a bit more flavors on the outside, and give it a slightly stronger taste.
Next, we sprinkle a little freshly ground black pepper OK a bit of chili powder OK! Let's try one first.
First, let's see if the skin of the fried chicken is crunchy or not.
It's very, very crunchy.
Then, we can make a cut.
You can see that the juice inside is coming out from the chicken.
What does it taste like? Super crunchy Wow, the meat is so juicy and tasty Now, you can use simple ingredients and simple cooking methods to make a delicious meal to share with your family.
That's it for today.
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