This recipe was inspired by a fried chicken recipe on YouTube (Maangchi) but some of the ingredients were altered or added because some aren’t available or expensive for our budget. We are pretty thrifty lol. It’s still a people pleaser and very decadent in flavor.
So here are the ingredients:
For the chicken:
Chicken : I used about five chicken legs and cut into two pieces each so that makes 10 pieces. You can use any other parts of chicken (thighs, wings or breasts)
1 tsp. of minced ginger
a pinch of salt and pepper
a cup of cornstarch to coat the chicken
Cooking oil for deep frying
For the sauce:
1/8 cup of soy sauce
1 Tbsp.of apple cider vinegar
1/4cup of water
2 Tbsp. of brown sugar
1/2 tsp. of chili flakes (optional, you can use a different kind of spice or pepper like jalapeno or just skip it)
1 tsp. of yellow mustard
1 tsp. of sesame oil
1/8 cup of cornstarch-water mixture for thickening of the sauce
Prepare to fry the chicken:
- In a bowl, season the chicken with salt and pepper then add your minced ginger. Mix together with the chicken then set aside.
- Prepare the corn starch in a separate bowl. Coat your chicken with the starch. Make sure you shake off excess starch or else the meat would be undercooked.
- Prepare your pan and heat your oil in about medium high heat (Any oil would be fine. I used vegetable oil. Make sure your oil is enough for deep frying and hot). To test if your oil is ready, put your tongs or spatula in the oil. If the oil reacted (bubbles), then its ready for frying.
- Fry the chicken until golden brown. Some recommend to double fry for extra crispiness however this might be time consuming and too much gas especially you’ll have to make your sauce later on.