Honey Garlic Crispy Fried Chicken Recipe (2024)

FAQs

What is the trick to getting crispy chicken? ›

The dryer the chicken skin, the better it will crisp when cooked. When you unwrap your chicken from the package, pat it dry on all sides (and inside if it's whole) with paper towels. If you have time, pop it in the fridge uncovered overnight or even for an hour and let it dry out further in there.

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Make the Honey Sauce – In another bowl, combine Chicken Bouillon, Water, Chinese Cooking Wine, Rice Vinegar, Light Soy Sauce, Honey, and Brown Sugar.

Cornstarch Is the Secret to the Crispiest Fried Chicken

You might keep cornstarch on hand for thickening gravy and making near-instant pudding at home. It's primarily used as a thickening or gelling ingredient, but it's also a smart ingredient for making cookies softer and for holding together fillings for jammy bars.

Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference.

Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.

Covering the chicken with skin ensures the meat will not be overly exposed to the heat and dry out (we want the skin to be dried out, not the meat). At this point, rub the chicken with canola or extra-virgin olive oil and sprinkle any desired spices, such as salt, pepper, chili powder, paprika, etc.

Cornstarch and high heat mean super-crispy chicken every time. Before cooking, toss the chicken in cornstarch until completely coated. When the cornstarch hits the hot oil, something magic happens and your chicken with gorgeously golden, crispy edges.

Both flour and cornstarch are used to coat chicken, fish, and vegetables before deep-frying. Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating.

What is the ratio of flour to cornstarch when frying chicken? ›

The Secret to Extra Crispy Fried Chicken

I use a 50/50 mix of Argo® Corn Starch and flour along with a package of dried ranch dip mix to coat the chicken legs, and they come out so crispy.

Because rice flour doesn't absorb as much oil as all-purpose during the frying process (if you're frying at the right temperature, of course!), it results in a less greasy final texture.

But, presumably to cut even more costs in a competitive fast-food market, KFC doesn't actually serve real honey. Instead, it's "Honey Sauce," made from the ingredients many parents try to avoid: high fructose corn syrup, corn syrup, and sugar.

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.