Asian Fried Chicken

Homemade fried chicken is the BUSINESS!!

Is there anything more glorious than a crispy batch of homemade fried chicken??

I THINK NOT.

INGREDIENTS:

2 pounds of chicken wings, cleaned and patted completely dry

vegetable oil for frying

FOR THE MARINADE:

3 Tbsp of oyster sauce

2 tsp of fish sauce

1 tsp of sugar

black pepper

FOR THE FLOUR MIXTURE:


3 Tbsp of all purpose flour

3 Tbsp of potato starch

3 Tbsp of rice flour

1 Tbsp of cajun seasoning

2 tsp of garlic powder

2 tsp of onion powder

1/2 tsp of Italian seasoning

1/4 tsp of white pepper

1/4 tsp of black pepper

1/4 tsp of chili powder

2 pinches of salt

INSTRUCTIONS:

1. Marinade your your chicken for at least 30 minutes (or overnight). Bring your chicken up to room temperature before you fry it.
2. In a shallow mixing bowl, add your flour/spices together, and stir to combine.
3. Dip your chicken pieces into your flour mixture, toss to coat, and tap off the excess.
4. Fry your chicken in batches until cooked through. It could take anywhere from 7-8 minutes.

NOTES: Make sure to coat the chicken with the flour mixture by hand, and not use the "place everything in a ziplock baggie, and shake", method. If you do it that way, most of your flour mixture will end up sticking to the inside of the bag, instead of on your chicken. Don't ask me why I know that.