Sunday, November 22, 2015

Vietnamese Deep Fried Chicken


6 quartered chicken leg
1-1/2 cups of cornstarch
2 teaspoons allspice
Salt to taste
Black pepper
2 teaspoons garlic powder
Frying oil

1/2 gallon of water
1/4 cup of kosher salt
1/3 cup sugar

Brine Method:

Combine 1/2 gallon of water, salt, and sugar. Mix the solution until salt and sugar dissolve. Completely submerge chicken in the mixed solution, cover and store in the refrigerator for 5 hours to overnight.

Remove chicken from brine, rinse well under cold water, pat dry and set aside.

In a small bowel combine allspice, salt, pepper, and garlic powder, mix well to combine.
Rub this mixture onto chicken making sure to coat thorougly.

Put cornstarch in a shallow dish, dredge the seasoned chicken with cornstarch, coat completely.
Cover and place chicken in fridge for 15-20 minutes.

Fried chicken using a cast iron skillet or a deep fryer until internal temp reaches 165 fahrenheit.

Garnish with cilantro or any desired herb.


Thursday, November 12, 2015

Banana Bread

Check out this item in my Etsy shop

Pink Passion Fruit French Macarons

Check out this item in my Etsy shop