Super Crispy, Non-Greasy Fried Chicken

Steps

1. 1
   Cut the chicken into pieces and soak briefly in water so it absorbs some moisture, making the fried result juicier.
2. 2
   Heat the oil to roughly 150-160°C and place the chicken into the pot to start frying.
3. 3
   Don't worry too much if the chicken browns a bit while frying; avoid lowering the heat too soon. Keeping the oil hot throughout helps prevent the chicken from absorbing excess oil when it's done.
4. 4
   Make sure the oil is very hot right before removing the chicken — this is the key step to keeping it from becoming greasy.
5. 5
   Check that the coating has a mottled, uneven texture — this happens because the flour mixed with water, and it's a normal sign of a good crust.
6. 6
   After frying, strain the used oil; if it hasn't been repeatedly reheated, it can still be used for stir-frying within about 5-6 days. Avoid reheating the same oil over and over, as this degrades its quality.