Crispy Fried Chicken - Gà Rán siêu giòn

By Helen Le Published: November 13, 2020

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

  • Yield: 2-3 Servings

  • Defrost chicken thighs & wings – Wash through water. Then drain.
  • Roll up the lime leaves, julienne then finely chop. Put salt, pepper and the chopped lime leaves into a ziplock bag with chopped lime leaves. Place the chicken into the bag. Shake well and marinate for 30 minutes.
  • For the dry batter, combine the flour and all of the spices into a ziplock bag and shake well . Divide into 2 even portions (70g each). Save 1 portion to make the wet batter.
  • For the wet batter, put all the ingredients into a highball glass and mix well to make a thick mixture.
  • Put 40g of flour into the plastic bag of marinated chicken and shake well to coat the chicken with a thin layer of flour. Take each out and slowly dust off the exceed flour. Slowly dip each chicken piece into the wet batter to soak the chicken evenly in the mixture. Place each chicken piece into the dry batter and press tightly to coat the chicken a thick layer of the dry batter.
  • Pre-heat the oil in a pan until bubbles lightly appear around the head of a chopstick when you put it in the oil. Deep fry the chicken on medium heat from 12 to 14 minutes.