We got this recipe from friends of ours when I was about 6. Its been our one and only fried chicken recipe ever since. If you’ve ever eaten my fried chicken and wanted the recipe, this is it.
1 ½ teaspoons ginger
½ teaspoons 5 spice powder
1 ¾ teaspoons salt
2 teaspoons sugar
1 tablespoon whiskey, or white wine.
1 tablespoon soy sauce
(This is the amount for a 2 ½ pound chicken cut up.) Mix all ingredients in a large bowl and make sure that there are no lumps.
Wash and dry well small pieces of boneless chicken, actually, the pieces don’t have to be that small, just not thick, if they are thick, they don’t cook as quickly.
Add the chicken to the marinade and let soak for a little bit.
2/3 cup Tapioca starch
1/3 cup Sweet rice flour
¼ teaspoon salt
¼ teaspoon pepper
Mix ingredients together in a pie tin.
In a deep fry pan, pour enough corn oil (or other frying oil) so that it covers the bottom of the pan and is about ½ inch deep, heat the oil until it is hot but not smoking. I usually have a tiny piece of chicken that I drop in when I think the oil is getting ready, when it starts to sizzle, then I know that the oil is hot enough.
Take a piece of chicken out of the marinade and dredge in the flour mix, put it gently into the hot oil. I usually flip them over after about a minute. They get flipped over on each side during the cooking process. Test for doneness by cutting a piece with a sharp knife, when its not pink inside, its done.
If you are trying for a lower fat or quicker version, try marinating the chicken overnight and then broiling it or baking it.