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Cooking, Recipe and Food Blog

Crispy Chicken Chunks

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Crispy chicken chunks is a delectable dish which can be eaten as an appetizer or main dish. For this recipe we used ginger juice, but you can also crush some ginger and add it to the marinade if desired. You may also season the cornstarch with salt and pepper for a tastier coating.

Serves 4

Ingredients:

2 teaspoons fresh ginger juice

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

1lb. chicken breast cut into bite sized chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for serving

 

Place the ginger juice, garlic, sake and soy sauce in a medium sized bowl. Mix well. Marinate the chicken chunks in the mixture for 20 minutes. Drain the chicken chunks and then dredge it in flour. Shake off any excess.

After, heat the oil in a frying pan or deep fryer. Fry the chicken in batches for 3-4 minutes or until it floats and becomes golden brown. Reheat the oil before frying the next batch. Transfer the cooked chicken chunks to a colander or plate lined with paper towels to drain the excess oil.

Arrange the crispy chicken chunks on a platter and serve immediately with lemon wedges.

 

Photo Courtesy Of: KayOne73

Simply Awesome Fried Chicken

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Fried Chicken

When it’s been raining all day, and you’re exhausted from getting the hard-drive on your laptop (which died unceremoniously for no reason at all) changed, and your feet are aching and your hair is frizzy from the humidity… on an evening like that, when you walk into the house and realize your husband is making perfect fried chicken, and that all you have to do is kick your shoes off and dig in- that’s happiness.

Fried chicken cooked this way is comfort food- for me, anyway. It’s simple, requires ingredients that you probably already have in your pantry (and if not, why not?), and is just awesome.

Perfect Fried Chicken

1 kilo chicken pieces of your choice (I like all drumsticks, piling them up on a serving platter feast-style)
1 cup flour
1/2 cup cornmeal
2 teaspoons garlic powder
1 teaspoon onion powder
Salt & Pepper to taste
1 cup buttermilk (regular milk does just fine, btw)
lotsa cooking oil. I’m particular to sunflower or safflower, but that’s because I don’t like canola.

In a large bowl, combine flour, cornmeal, garlic powder and onion powder. In another bowl, put your buttermilk. Heat lotsa cooking oil in a skillet (make sure it covers about 1/4 inch of the bottom of the pan). Dredge chicken pieces in buttermilk then roll in dry mixture. When oil is sizzling hot, place chicken carefully in. Turn after 3 minutes. Remove when golden brown to a bunch of paper towels for draining. Mmm.