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.


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