Chicken breastCut into roughly 3cm x 3cm chunks; UK takeaways typically use breast, US often uses thigh~500 gest.
Potato starch~4 tbspest.
Custard powderAdds browning color and vanilla sweetness without needing sugar~2 tbspest.
Saltto taste
MSGto taste
White pepperto taste
Egg whiteHelps velvet the chicken and helps the batter adhere~1est.
Vegetable oilFor deep frying~1½ litersest.
Steps
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1
Cut the chicken breast into roughly 3cm chunks. Use fresh raw chicken rather than poached, as the batter sticks better.
2
Mix together the potato starch, custard powder, salt, MSG, and white pepper to make the dry coating mixture.
3
Toss the chicken chunks in the dry starch mixture to coat, shake off the excess, and set them back in a bowl.
4
Add the egg white and coat the chicken pieces evenly — this tenderizes the chicken and helps the batter stick.
5
Dip the egg-white coated chicken back into the starch mixture to coat again, then give each piece a gentle squeeze to help the coating adhere and improve the fried texture.
6
Heat the vegetable oil to 180°C (350°F).
7
Once the oil reaches temperature, fry the chicken until crispy outside and piping hot in the middle, then drain on kitchen paper and rest for 5-10 minutes.
8
After resting, fry the chicken a second time at the same oil temperature until golden and crispy, and piping hot inside. Drain and serve.
PrimedTableBETA
