Fried Cmp Recipe

Prep and Marinate

Place the 1 lb of cut chicken pieces in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp soy sauce. Toss to coat and let rest for 10–15 minutes while you prepare the batter and soup base.

Make the dry coating by combining 1/2 cup cornstarch and 1/2 cup all-purpose flour in a shallow bowl. This will be used to dredge the chicken before battering.

Make the tempura-style batter: in a chilled bowl whisk together 1 large egg, 1/2 cup cold club soda (or cold water), and 1/2 tsp baking powder. Briefly fold in 1–2 tablespoons of the dry mix if needed to reach a batter that lightly coats the back of a spoon — it should be cold and slightly lumpy (do not overmix). Keep the batter cold in the fridge until frying.

Heat a deep, heavy-bottomed pot or deep fryer with about 4 cups of vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should immediately sizzle and float, browning in about 1–2 minutes.

Dredge the marinated chicken pieces lightly in the cornstarch-flour mix, shaking off excess, then dip each piece into the cold batter to coat completely.

Carefully drop battered pieces into the hot oil in batches (do not overcrowd). Fry for 3–5 minutes per batch, turning as needed, until crisp and golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F / 95°C) while you finish the soup.

In a medium saucepan set over medium heat, melt 1 tbsp butter (or heat 1 tbsp oil). Add 1/2 cup finely diced onion and sauté until translucent, about 3–4 minutes.

Add 1 clove minced garlic and sauté 30 seconds until fragrant, then add 2 cups sweet corn kernels. Cook, stirring, 2–3 minutes to warm the corn and release sweetness.

Pour in 3 cups low-sodium chicken broth and bring to a gentle simmer. Simmer 6–8 minutes to infuse flavor.

If you prefer a smoother, creamier soup, transfer about half the soup (or the corn only) to a blender or use an immersion blender and purée until slightly smooth but still retaining some corn texture. Return to the pot.

Stir in 1 cup light cream (or milk). Season with 1 tsp salt, 1/4 tsp white or black pepper and 1/4 tsp sugar if using. Bring back to a gentle simmer — do not boil hard once cream is added to avoid curdling.

Mix the cornstarch slurry: whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth. Gradually whisk the slurry into the simmering soup to thicken slightly. Cook 1–2 more minutes until the soup reaches a light, coat-the-spoon consistency. Adjust seasoning with up to 1 tsp soy sauce if you want extra umami.

Ladle the hot sweet corn soup into individual bowls (about 1 to 1 1/2 cups per serving).

Top each bowl with several pieces of the hot fried chicken (3–4 pieces depending on size) so the chicken stays crisp on top of the soup.

Garnish with 2 tbsp thinly sliced scallions, a drizzle of 1/2 tsp sesame oil if using, and a grind of 1/4 tsp black pepper. Serve immediately with lemon wedges on the side to squeeze over the chicken for brightness, if desired.

If you prefer the chicken to be slightly saucier, briefly toss the fried chicken in a light glaze (1 tbsp soy sauce + 1 tsp honey + 1 tsp water heated together) and then place on the soup.