I really wanted to eat some crispy chi-pai so I tried making some with ingredients that I had at home (in this case, Gaban's jerk chicken seasoning and five-spice) to come up with an Asian-style spicy fried chicken.I tried out a lot of recipes for the seasoning mixture and managed to come up with one that kept the chicken crispy even when cool.Make sure to deep-fry the chicken crisply. The first layer of seasoning should be quite thin, with a thick layer of seasoning added after dipping the chicken in egg.Allow the chicken to sit for a while once coated with seasoning (topping the layer of seasoning up anywhere you have to). Fry the chicken once the coating is nice and moist. For 1-2 servings. Recipe by Homard Ebiko

Chinese fried chicken is different from American fried chicken and Japanese fried chicken, it's crispy and dry outside and juicy inside with fragrance of Chinese spice. Serve it with stir fried vegetables and rice.

Similar to my "Chinese Restaurant Fried Chicken (From the Pros!)", this was one of my favorite dishes on the menu at the Chinese restaurant I worked at when I was a student. I came up with my own version through trial and error.These are also crispy and authentic.Be sure to massage in the seasonings in the numerical order listed.Simple flavors are the best!The key to their crispiness is draining the water in Step 2. In Step 4, once the frying sound and the bubbles have reduced and you can feel the meat's tenderness through the chopsticks when you pick it up, it's good to go! Recipe by Antonjr

I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.-The more lard that you fry these in, the more aromatic they'll become.-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr

My son's favorite!

I tried preparing this kara-age in many different ways, but this was the most delicious!The oyster sauce is optional.Double frying makes it easier to burn your ingredients, so as soon as the color changes, quickly take them out of the oil.These also taste great with salt and pepper. Recipe by junjiswork

Wanted to make the "just right" fried chicken batter. Tried breadcrumbs (too loose when cooking), tried crushed cereal (not bad but wasn't quite there yet)...then I tried it with just flour and seasonings, hotter oil and there it is. Bang on.

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#goldenapron #week20 #nonindian Those who are fond of Fried Chicken , common it's time to taste this Korean Fried chicken , a dish that takes fried chicken to another level. Unlike the thickly batter - coated American Fried chicken which we are used to , this Korean Fried chicken is super crispy , crunchy as it is fried twice to ensure the moisture of the chicken is intact , then the fried chicken is coated in flavour ful sauces to just addict our tongues to it's unmatchable taste. South Korea ‘s most famous street food is now here . Of course , Monsoon calls something spicy , crunchy . So why not something Non- Indian at the comfort of our home !

This is not a typical Southern fried chicken recipe, let's get that out of the way.The coating is lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan.May it be cute little chicken popcorns or the whole chicken piece for your burgers, this recipe is perfect for any occasion that calls for comfort food.Method adapted from Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.