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Monday, March 7, 2016

FRIED CRISPY CHICKEN WITH BBQ SAUCE

I was supposed to prepare this fried chicken during the Chinese New Year cos' this is a dish suitable for the new year celebration but due to time constraint, it has been put off till now.   In actual fact, this crispy chicken can either be roasted or deep fried.  I had tried using the oven but I didn't like the end result cos' the chicken skin was not evenly roasted and didn't look nice.
Crispy Roast Chicken [Using Oven Baked Method]
For my second attempt, I deep fry the chicken whole legs using the inner pot of my Thermal Cooker and I happy with the results.  It was very quick and the oil does not splutter. The chicken skin is so crispy and has a nice, even colour. The meat is succulent and not too salty, goes well with the BBQ sauce.
Recipe adapted from Home Cooking Magazine [January 2001] - modified [My selected cookbook for Cookbook Countdown Event #3]


Ingredients
3 chicken whole legs with skin intact, fats removed
1 tsp malt sugar + 15 ml white vinegar [mix together]
1-2 tsp 5 spice powder + 1-2 tsp salt to taste [combine]

  1. Pour boiling water over the chicken pieces to enable the skin to stretch.
  2. Rub the malt sugar/vinegar mixture onto the skin part of the chicken pieces evenly.
  3. Rub the herb/salt mix onto the meat part of the chicken [if using whole chicken, it is the stomach cavity].
  4. Using a fan, dry the chicken skin for sometime until the skin dries up or sun dry if possible.
  5. Deep fry the chicken pieces in medium hot oil until it turns golden brown.  To ensure the meat stays moist, using medium fire for deep frying.  I use the inner pot of the Thermal cooker and fry over low heat.
  6. After the chicken is cooked, removed and cut into desired sizes.  Serve with BBQ sauce.
Ingredients for Sauce
60 ml light soy sauce
40 ml Worcester sauce
50 ml tomato sauce
100 gm sugar
  1. To prepare the sauce, add all the sauce ingredients in a sauce pot, heat over medium heat until it starts to boil.  
  2. Remove and cool before storing for later use.  The portion of sauce is enough to serve a whole chicken.

I'm linking this post with Cookbook Countdown hosted by 

7 comments:

Veronica Ng said...

Hi Kimmy your fried chicken looks so so delicious, the skin looks so crispy and the meat so succulent. I am going to try this soon. Thanks for sharing.

Kimmy said...

Hi Veronica, yes the skin is very crispy cos' you can hear the crackling sound as you bite and chew the skin. The meat is soft, moist and juicy. If you like strong flavours, do marinate the meat side with more salt and 5 spice powder. This is good time [hot/dry season] to cook this chicken cos' you just need sun dry it a short while.

EmilyC said...

Looking fabulous, bookmarked!

Phong Hong said...

Kimmy, your fried crispy chicken is so tempting! I think I can eat 2 chicken legs, no problem. Your pot is so useful since you can even use it for deep frying.

Kimmy said...

Hi Phong Hong, I can eat more too but just exercising some control, lah. Yes this pot is very useful and I discovered that it is non-stick too.

kitchen flavours said...

Hi Kimmy,
Wow, your chicken looks so delicious! Love the colour! Very mouth-watering!

Kimmy said...

Hi Joyce, I tried baking but didn't like it cos' the crispness is uneven. With deep frying, it is quick to cook and perfect.

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