Budget Crispy Fried Chicken: Crispy Outside, Juicy Inside

Steps

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1. 1
   Prepare the chicken: cut a whole chicken into 8–10 pieces as desired. Rinse thoroughly and pat dry.
   ▶ ≈1:48
2. 2
   Marinate the chicken: combine ginger powder, white pepper, minced garlic, curry powder, and instant frying flour. Add cold water until a medium-thick paste forms. Mix thoroughly with the chicken pieces and marinate for at least 30 minutes, or overnight for best results.
   ▶ ≈2:12
3. 3
   Prepare the dry coating: mix 1 cup instant frying flour, 1 cup rice flour, 0.5 cup cornstarch, white pepper powder, salt, and baking powder together until evenly combined.
   ▶ ≈3:11
4. 4
   Make the coleslaw: finely shred the cabbage and add a small amount of grated carrot. Mix in mayonnaise, sugar, salt, and lime juice. Stir in a little full cream milk for a lighter texture. Refrigerate until serving.
   ▶ ≈3:38
5. 5
   Prepare the gravy: heat butter in a pot until golden brown. Add red onion paste and garlic paste, sauté until golden. Stir in plain flour to thicken. Pour in water and dissolve the chicken stock cube. Season with white and black pepper powder. Bring to a boil, then remove from heat.
   ▶ ≈4:30
6. 6
   Make the mashed potato: boil potatoes until tender. Drain and mash with butter while hot. Add a little of the potato boiling water and full cream milk to reach a smooth, creamy consistency.
   ▶ ≈5:35
7. 7
   Prepare to fry: remove the marinated chicken and let it sit at room temperature for about 30 minutes so the inside reaches room temperature. This ensures even cooking.
   ▶ ≈6:24
8. 8
   Coat the chicken: lightly toss 2–3 pieces at a time in the dry flour mixture. Gently tap off excess flour, then use your fingers to turn and coat the chicken evenly, creating a textured crust. Do not press hard; let the coating adhere naturally.
   ▶ ≈6:42
9. 9
   Heat the oil: pour enough oil into a heavy-bottomed or deep pot to fully submerge the chicken. Heat to 170°C (if using a thermometer), or test with a chopstick—bubbles surrounding the chopstick indicate the oil is ready.
   ▶ ≈7:19
10. 10
    Fry the chicken: gently place the coated chicken pieces into the hot oil, avoiding overcrowding. Leave enough space for the chicken to move freely. Fry over medium heat for 10–12 minutes until golden and crispy. Thicker pieces may need an additional 2–3 minutes. Fry until fully cooked through.
    ▶ ≈8:14
11. 11
    Drain: place the fried chicken on a wire rack to drain excess oil, keeping the bottom crispy. Avoid paper towels, as steam can make the bottom soggy.
    ▶ ≈7:56
12. 12
    Serve: plate the crispy fried chicken alongside the chilled coleslaw and warm mashed potato. Drizzle with gravy and serve immediately.
    ▶ ≈8:55