Crispy Twice Fried Chicken Recipe
Ingredients
| SPICE PASTE | ||
| Shallots | 4 Small, quartered | |
| 2 teaspoons pure chile powder | ||
| Belacan | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Fennel seeds | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| CHICKEN | ||
| Vegetable oil | 3 Cup (16 tbs) (For frying) | |
| One 4-pound chicken cut into | ||
| Half and Half pieces | 12 | |
Directions
1. Make the spice paste: In a mini food processor, combine all of the ingredients and process to a dry paste.
2. Prepare the chicken: In a large, deep skillet, heat the vegetable oil to 365° Rub the spice paste all over the chicken pieces, massaging it in. When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for the breast and 15 minutes for the thighs, drumsticks and wings. Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
3. Reheat the vegetable oil to 365° Add the chicken pieces and fry them again until they are browned and cooked through, about 3 minutes for breast pieces, 5 to 6 minutes for the wings and dark meat. Drain the fried chicken on paper towels and serve.
2. Prepare the chicken: In a large, deep skillet, heat the vegetable oil to 365° Rub the spice paste all over the chicken pieces, massaging it in. When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for the breast and 15 minutes for the thighs, drumsticks and wings. Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
3. Reheat the vegetable oil to 365° Add the chicken pieces and fry them again until they are browned and cooked through, about 3 minutes for breast pieces, 5 to 6 minutes for the wings and dark meat. Drain the fried chicken on paper towels and serve.
Chef
