Fry (3pcs) Recipe
Make Fry (3pcs) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter & Coating
Main Protein (makes 3 pieces)
Frying
Finishing & Serving
Method
Prep the Protein
Trim and season
Pat the 3 chicken pieces dry with paper towels. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Let rest at room temperature 10 minutes while you make the batter.
Make Batter & Coating
Dry mix
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder until uniform.
Wet mix
In a separate small bowl whisk 1 large egg with 1/2 cup cold water until homogenous. Cold water keeps the batter crisp.
Combine batter
Make a well in the dry ingredients and pour in the egg-water mixture. Whisk just until mostly smooth; a few small lumps are fine. Batter should be thick enough to coat — adjust with up to 2 tablespoons more water if too thick or 1-2 tbsp flour if too thin.
If using panko for extra crunch, place 1/2 cup panko breadcrumbs in a shallow plate for final dredging.
Fry the Pieces
Heat oil
Pour about 2 cups neutral oil into a heavy-bottomed skillet or shallow pot so oil depth is about 1/2 to 3/4 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a pinch of batter sizzles and rises immediately.
Dredge and coat
Working one piece at a time: dust the seasoned chicken lightly in a few tablespoons of the dry flour mix (to help batter adhere), then dip into the batter to coat thoroughly. If using panko, immediately press the battered piece into the panko to cover. Shake off excess gently.
Fry in batches
Carefully lower the coated pieces into the hot oil (do not overcrowd the pan; in this recipe you can fry 2 at a time depending on pan size). Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side for medium-thickness pieces. Flip once halfway through to brown evenly. Adjust time for thickness: thinner pieces may take 3–4 minutes total, thicker pieces 8–10 minutes.
Drain
Transfer cooked pieces to a wire rack set over a baking sheet or paper towels to drain and keep crisp. If cooking in batches, keep finished pieces in a warm oven (200°F / 95°C) while finishing remaining pieces.