Fried chicken has always been a favorite of mine. I remember, during an internship in college, six days a week, for an entire month, it was always fried chicken for lunch. And I never grew tired of it. It came to a point that when I enter the fast food restaurant, the person at the counter would ask if I will have fried chicken and a pineapple juice upsize (my feeble attempt at balancing what most consider an unhealthy meal).
Until recently, most fast food chains only offer the usual original and spicy variety of fried chicken. That is until a certain Korean-style fried chicken came along; turning the saucy, buffalo-style chicken into a popular fast food item. Now even the most well established fast food chains want a piece of the pie, er… chicken.
As fast food chains scramble to create their own recipe and update their menu, I too must evolve and try my skills in cooking this variation of fried chicken. Here’s a saucy twice-fried chicken recipe by Chef Logro.
- 500 g chicken drumstick
- 1 cup chicken broth
- 6 cloves garlic
- 1/4 cup hoisin sauce
- 2 tbsp fresh ginger
- 1 1/2 tbsp soy sauce
- 1 tbsp honey
- 1/4 tsp pepper
- oil for frying
- 1 tbsp sesame seeds
- Place chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper in a food processor and blend until puree.
- Fry chicken until half way done. Drain excess oil using paper towel.
- Make sure oil is really hot and fry chicken for a second time until golden brown.
- Toss chicken in half the mixture and sprinkle with sesame seeds. Use rest of the mixture for dipping.
I really don’t know what the reason is behind frying the chicken twice in the same oil. But as I observed, in the process of frying, the oil tend to loose some of the heat. My hypothesis is, by taking the chicken out of the pan we allow the oil to gain back the lost heat. And when the oil is hot, the chicken fries better and is guaranteed to come out real crispy.