How to Make Perfect Crispy Chicken Every Time

Hey guys, today I’ll be showing you how to make some seriously crispy chicken, which you can use for either salt and pepper, or cooked in some sauce to be served as a main. Enjoy! Chicken Thighs/ Chicken Breasts To marinade chicken: Chicken Thighs (1 Pack, 1.1kg) Msg 1/3 tbsp (1 tsp) Salt 1/3 tbsp (1 tsp) Sugar 1/4 tbsp Egg 1 Sesame oil and White pepper Chilli powder (Optional) Potato starch is all you need. Why potato starch? In Chinese restaurants we primarily use potato starch over corn starch. As cornstarch is more dense, it’s better for long-simmering sauces. Potato starch is therefore better for crispy batters and quick sauce thickenings! Throughly coat chicken in starch Fry it in one go. For 4-6 mins From start to finish. 1. Can be frozen once cooled 2. Can last in the Fridge up to 2/3 days 3. Just Defrost when needed and refry in 170c oil (For 2 mins) When cooking at home, you probably don't need to turn off and on the heat, because you are most likely going to be shallow frying your chicken, as you will be using less oil. You can also choose to air fry your chicken. At the restaurant we use a lot more oil for frying because of how powerful the burner is, and also because the wok is much deeper and thicker than a regular home wok, therefore requiring a lot more power to cook the chicken. 1. Salt and Pepper Chicken Diced: Onion, carrot, peppers. Sliced: Spring Onions, Chilli Dehydrated Garlic 1tsp Chilli and Garlic Sauce (Lee Kum Kee) 1tsp Salt and Pepper Mix 2 tsp 2. Sweet Chilli Chicken Thai Sweet Chilli Sauce 3 Tbsp Soy Sauce 1 Tbsp Sugar 1 Tbsp Spring Onions and Sesame seeds to finish.