Vietnamese Crispy Fried Chicken (Gà Rán Siêu Giòn)

Steps

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1. 1
   Place chicken thighs and wings in a plastic bag. Add half a teaspoon each of salt and ground pepper, plus minced lime leaves. Shake well to combine and let marinate for about 30 minutes.
   ▶ ≈0:41
2. 2
   Prepare the wet batter: mix 2 eggs, 150 ml cold soda, half a teaspoon salt, and 70 grams of flour. Stir until you have a thick, uniform batter.
   ▶ ≈1:02
3. 3
   Prepare the dry coating: combine 140 grams of flour, 1 tablespoon black pepper, 2 to 3 teaspoons salt, and about 1 tablespoon each of ginger powder, garlic powder, lemongrass powder, and chili powder in a zip-lock bag.
   ▶ ≈1:24
4. 4
   Add 40 grams of flour to the marinated chicken. Shake gently to coat each piece with a thin layer.
   ▶ ≈1:48
5. 5
   Take out one chicken piece, shake off excess flour lightly, dip into the wet batter, then place into the dry coating bag. Shake vigorously to coat thoroughly with a thick layer.
   ▶ ≈2:01
6. 6
   Heat vegetable oil over medium heat to 165°C (330°F), checking that bubbles form around a chopstick. Deep-fry the coated chicken pieces for 12 to 14 minutes until golden brown.
   ▶ ≈2:19