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Sunday, 29 June 2014

Crispy & Crunchy Spicy Fried Chicken 超辣 脆皮炸雞 Josephine's Recipes 111

This is one of the easiest way to pan-fried ChickenI liked the crispy & crunchy outer texture, very flavorful and super moist on the inside. It's also one of the tastiest If you like HOT Spicyyou will LOVE this! My goodness! 

I was excited to make these fried chicken, that makes me so addictive. I love Crispy & Crunchy Spicy Fried Chicken (超) 脆皮炸雞 and I did this one and it's the best.


Sainsbury's British Corn Fed 
Free RangeChicken Legs Quarters(Approx 900g)
Oil for frying


2 tbsp TRS extra hot red chilli crushed
1 tbsp Schwartz hot curry powder
1 tbsp Tesco hot chilli powder
2 tbsp Tesco toasted sesame oil
2 tbsp Lee kum kee Light soy sauce

A pinch of white pepper if desired. You can marinated Chicken in many ways to satisfy your taste buds.


A bowl of Potato Starch


1) In a bowl, Add 2 tbsp TRS extra hot red chilli crushed1 tbsp Schwartz hot curry powder1 tbsp Tesco hot chilli powder2 tbsp Tesco toasted sesame oil and 2 tbsp Lee kum kee Light soy sauce.

2) Then add the chicken to marinade by combining 
all the ingredients in a bowl over. 
Cover with plastic wrap and chill marinade in the refrigerator for at least an hour.

3) Heat the oil in a pan over medium high heat
One at a time, dip chicken pieces into potato flour
making sure each piece is well coated. 

4) Fry the chicken medium heat 175c 
for a few minutesCarefully flip them and continue with the 
other side until turning beautiful golden brown and done. Drain on rack and Enjoy!
Serve with your favourite sauce. 

Start with a low blender setting and begin to break up the chilli to crushedBeware of Chilli hand hurts. Ps wear gloves or use spoonDon't touch your face, or your eye.

Helpful Tips:
When used as a coating for frying, '' Potato starch ''. Seems to crisp a little better than '' Corn starch '.
It's best to let chicken marinate overnight before fryingcan helps tenderize the meat and extra flavourful. I submerged spring onions or chopstick to test the heat of the oil.

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