Plat
Crispy Garlic Chicken
45 minPour 4Nutri-Score C€€
C
45 min
45 minCrispy Garlic Chicken
recette de
Chelsea Lazkani
@chelsealazkani
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken wings (separated into wings and drumettes)Viandes1 kg
ginger (grated)Fruits et légumes15 g
garlic (grated)Fruits et légumes4 morceaux
chicken bouillon powderÉpicerie10 g
adobo seasoningÉpices5 g- onion powderÉpices8 g
paprikaÉpices5 g- white pepperÉpices2 g
garlic powderÉpices8 g
soy sauceÉpicerie30 ml- Shaoxing cooking wineÉpicerie30 ml
rice flourCéréales100 g- cornstarchÉpicerie60 g
- all purpose flourCéréales80 g
sparkling water (cold)Boissons200 ml
red chillies (sliced, for garnish)Fruits et légumes2 morceaux- green chillies (sliced, for garnish)Fruits et légumes2 morceaux
- oil (for deep frying)Épicerie1 litre
par portion
Nutrition
845kcal
- Glucides
- 60 g
- Protéines
- 50 g
- Lipides
- 45 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Râpe
Marmite
Écumoire
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Season the chicken
- In a bowl, combine the chicken wings with the grated ginger, grated garlic, chicken bouillon powder, adobo, onion powder, paprika, white pepper, garlic powder, soy sauce and Shaoxing wine.
- Mix everything together until the wings are evenly coated.
- Étape 2
Make the batter
- In another bowl, mix together the rice flour, cornstarch, all purpose flour, onion powder, garlic powder and chicken bouillon.
- Pour in the sparkling water and whisk to a smooth, thin batter.
- Étape 3
Coat the chicken
- Dip each seasoned wing into the batter, letting the excess drip off.
- Étape 4
Fry the chicken
- Heat the oil to about 170 °C.
- Fry the wings in batches until golden and crispy, then drain on a rack.
- Étape 5
Garnish and serve
- Scatter the sliced red and green chillies over the crispy chicken and serve.