First Page Crispy Chicken - Chef Recipe by Vien Nguyen

Ingredients

500g chicken thighs, skin on

Egg wash marinade:

2 whole eggs
2 Tbs water
Pinch of salt
Pinch of sugar

Seasoned flour mix:

1 cup corn flour
1 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp chilli powder
1/2 tsp Chinese 5 spice
2L vegetable oil for deep frying

Roasted garlic mayo:

200g Japanese mayonnaise
1 Tbs light soy sauce
2 cloves roasted garlic, pressed through a sieve

Method

Egg wash:

Beat all ingredients together until you see bubbles.

Seasoned flour mix:

Place all ingredients (except oil) into a large bowl and mix thoroughly.

Cut chicken into 1cm strips and put into egg wash.

Remove and carefully drop into seasoned flour mix, coat making sure the chicken pieces don’t stick together.
Shake off any excess flour and place on a tray in a single layer. Allow floured chicken to stand, uncovered for at least 5 minutes before deep frying.

Heat oil to 180 C in a wide saucepan.

Add chicken to oil in batches. Deep fry each batch for about 3 minutes, remove chicken to a rack and rest for 30 seconds.

Return chicken back to oil and fry for 2 more minutes.

Transfer to a wire rack and rest for 1 minute. Sprinkle chicken with a pinch of 5 spice, sea salt and chilli powder.

Serve with garlic mayo on the side.

Recipe provided by Eddy + Wolff