Original Dry Fried Chicken Recipe
Chicken wings deep fried in batter with garlic, ginger and roasted red peppers. (12 pieces Wings or Diced)
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Ingredients
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Chicken
Batter
Marinade
For frying
Method
Preparation
- 1
Prepare the Marinade
In a bowl, combine minced garlic, minced ginger, chopped roasted red peppers, olive oil, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Batter Preparation
- 3
Mix the Batter
In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and ginger powder.
- 4
Add Water
Gradually add water to the dry ingredients, whisking until you achieve a smooth batter consistency.
Frying
- 5
Heat the Oil
In a large, deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 6
Coat the Chicken
Remove the marinated chicken wings from the refrigerator. Dip each wing into the batter, allowing any excess to drip off.
- 7
Fry the Chicken
Carefully place the battered chicken wings into the hot oil in batches. Fry for 8-10 minutes or until golden brown and cooked through.
- 8
Drain and Serve
Use a slotted spoon to remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
