As good as you would find at the best street stall, this golden fried chicken with added spice is sure to make your mouth water.
By The Woks of Life
Whenever we visit my grandparents in Queens, it’s all about where to go for lunch. Soup dumplings at Nan Xiang Dumpling House, Malaysian curry noodle soup at the hole-in-the-wall place I can’t actually remember the name of, cumin lamb noodles at Xi’An Famous Foods, or a trip to the food court in the New World Mall.
Sometimes, though, we keep things simple. My grandma, like most sensible people, loves fried chicken. And though she doesn’t have it often, there’s a street stall that makes some really awesome five spice fried chicken that she likes to splurge on every now and then. We gave it our best shot to recreate it here, and I’d say we did a pretty kickass job of it. This is actually our second fried chicken recipe. We have an awesome Xinjiang Spiced Fried Chicken recipe here, inspired by an epic street stall near our apartment in Beijing.
- 12 chicken legs
- salt and black pepper, to taste
- ½ teaspoon garlic powder
- 1 tablespoon five-spice powder, divided
- 2 eggs
- 1 tablespoon water
- 1 ½ cups (190g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon white pepper
- peanut or vegetable oil, for frying
- Rinse your chicken legs under cold running water. Put them in a large bowl and season with salt, pepper, garlic powder, and half of the five-spice powder. In a medium bowl, whisk together your 2 eggs and tablespoon of water. Add to the chicken, and toss everything together.
- In shallow baking dish, stir together the flour, baking powder, white pepper, and the other half of the five spice powder. Fill a cast iron skillet slightly less than halfway with oil, and heat to 360 degrees.
- Take each drumstick and allow the excess egg to drip off. Thoroughly coat in the flour mixture, and shake off any excess. Lay them in the oil, four at a time.
- Fry each batch of chicken for 14 minutes, maintaining a temperature of 350 degrees (the oil will cool right down when you add the chicken), and flipping them about halfway through, until crispy and golden brown. Serve!
The Woks of Life is a blog written by a family of four living between the U.S. & China. When not packing or unpacking suitcases, they're sharing their travels and culinary exploits--from traditional Chinese to modern dishes for the everyday cook. For all the generation X's and Y's out there who love the Chinese food their parents made, but have no idea how to make it, this family's got your back!