It’s hard to find someone who doesn’t love a fried chicken !! I am one who is all hands up for one !! And in trying out this garlic black pepper chicken cutlet, I am very happy that I managed to get it really crispy and crunchy. I guess the type of flour used in trying to attain a crisp exterior is very important. So I kind of mix and match my own chicken seasoning powder and surprisingly, it turns out to be pretty good !
I can be pretty sure that you would not be able to get the same taste and texture elsewhere outside for this. It has just the right amount of saltiness and even after it has turned cold, the crisp remains without turning hard. The difference I reckon is the flour. If only all-purpose flour were to be used for the coating, I believe it would turn out to be hard as what we get from some of these foods when we tapau back. Not to mention, I had some so-called chicken tenders earlier from a delivery, but by the time it has arrived, the chicken are no longer tender and instead pretty hard as stone. The use of a mixture of a few kinds of flours for the coating plays a big difference in this case.
I used chicken boneless leg for this and because it’s so bone free, I believe no one will be able to resist this dish. In fact I had so much of the flour coating leftover that I kept them in an air tight box in the fridge and had it for the next round. The same coating can always be used for chicken wings or drumsticks as and when you need it.
I am so desiring for the weekend break now ! TGIF comes faster pleaseeeeeee……. :p
Garlic Black Pepper Chicken
For the Ingredients
- 2 pcs of chicken boneless leg
- some cooking oil for deep frying
For the Chicken Marinade
- 1 tbsp worchester sauce
- 1 tbsp shaoxing wine
- 1 tbsp garlic powder
- 1//2 tbsp minced garlic
- 1 tsp sugar
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1/2 tsp ginger powder
For the Egg Mixture Coating (mix well)
- 1 egg
- 1 tbsp flour
- 60 ml water
For the Flour Coating (mix well)
- 45 g breadcrumbs
- 20 g plain flour
- 20 g corn flour
- 20 g rice flour
- 30 g tapioca flour
- Marinade the chicken with the marinade ingredients for at least 4 hours or more. Keep chilled in the fridge.
- Remove the chicken from the fridge and dip the chicken into the egg mixture coating until the entire chicken is well covered with the mixture. Place the chicken into the flour coating mixture and ensure it is well and evenly coated all over.
- Heat up the cooking oil in a wok until it is very hot (when you see smoke coming out). Place the chicken into the oil and deep fried until they are golden brown all over.
- Drain and serve hot.