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 Chicken, I 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 Spicy, you 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 (超辣) 脆皮炸雞 and I did this one and it's the best.

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

Marinade: 
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.

Coating:
A bowl of Potato Starch

Method:
1) In a bowl, Add 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 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 minutes. Carefully 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. 

IMPORTANT READ: 
Start with a low blender setting and begin to break up the chilli to crushed. Beware of Chilli hand hurts. Ps wear gloves or use spoon, Don'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 frying, can helps tenderize the meat and extra flavourful. I submerged spring onions or chopstick to test the heat of the oil.