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This recipe uses cornstarch instead of flour which makes it airy and crispier than floured fried chicken. the outer coat is not heavy as floured ones. Double fried to stay crisp longer.
seasoning measuring is up to your choice and the amount of chicken.
I've used 1tsp each.
- Marinade chicken with all the seasonings for 2 hours
- roll in cornstarch
- rest for 5 mins
- fry in hot oil for 4 mins
- take out of the oil and rest for 5 mins
- then fry again until brown
- serve hot