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Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a zip lock bag or a bowl.
Toss chicken inside the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 min-1 hour.
Heat enough oil in a deep pot or pan to 160C/320F (note 3). The depth of oils is about 3-4cm/1¼-1½”.
Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece.
Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4).
Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note on paper towels. Repeat with remaining chicken pieces.
Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200C/374-392F (note 3).
Put the chicken pieces back into the oil in batches and fry for 1-2minutes until golden brown and crunchy. Repeat with remaining chicken pieces.
Serve immediately with shredded lettuce and parsley for decoration if using.