蒜香鸡 Fried Crispy Chicken W. Fresh Garlic Half Recipe

Prepare chicken

Pat chicken pieces dry with paper towels. If using bone-in, trim excess skin but leave enough for flavor. Score larger pieces once or twice for even cooking.

In a bowl combine kosher salt, white pepper, light soy sauce, Shaoxing wine, grated ginger and egg white. Whisk briefly until combined.

Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. If you have more time, 4 hours is fine; bring to near room temperature 20 minutes before frying.

While chicken marinates, make the dry coating mix: in a shallow bowl combine cornstarch, all-purpose flour, baking powder, optional fried shallot/garlic powder and rice flour (if using). Stir to combine and break any lumps.

Remove chicken from fridge. Lightly dredge each piece in the dry mix, pressing to form an even coating. Shake off excess. For a thicker crisp crust, dip coated piece back into a small bowl of egg white (reserved) or a little water and dredge again in dry mix for a double-coat.

Heat oil in a deep pot or wok to 320°F (160°C) for the first fry. Use a thermometer. There should be at least 2 inches of oil to submerge pieces partially.

Fry chicken in batches so oil temperature stays consistent. Cook batches for 5–7 minutes at 320°F until the coating firms and interior is mostly cooked (internal temp about 150°F / 65°C). Do not overcrowd. Remove and drain on a wire rack or paper towel-lined tray.

Increase oil temperature to 375°F (190°C). When hot, fry the pre-cooked pieces again for 1–2 minutes until deep golden brown and crispy and internal temp reaches 165°F (74°C). Drain on a rack and keep warm in a low oven if needed.

Prepare garlic: peel and finely mince the 8 cloves so they are very small; this yields the strong fresh garlic flavor the dish is known for.

In a small skillet or saucepan over low heat, warm the neutral oil and add the unsalted butter. When butter is melted and foaming slightly, add the minced garlic and gently sauté over low-medium heat. Stir constantly and watch carefully so garlic becomes fragrant and just turning pale golden but not burned (about 1–2 minutes).

Remove pan from direct high heat briefly if garlic is browning too quickly. Add light soy sauce, dark soy sauce (if using), sugar, and rice vinegar or lemon juice. Stir and simmer for 30 seconds to marry flavors.

Taste and adjust: add sesame oil, chopped scallions, and crushed red pepper flakes if using. The sauce should be bright, garlicky, slightly savory-sweet and tangy. Keep warm.

Toss or spoon the hot garlic sauce over the freshly fried crispy chicken just before serving: place chicken in a serving bowl or platter, then pour the garlic-butter sauce over the top and gently toss to coat. The sauce is applied hot so it lightly soaks into some nooks but preserves crispness. Garnish with cilantro and extra chopped scallions.