Saturday, March 31, 2012

Crispy Fried Chicken

This fried chicken is the way my Mom used to make for us and I love this type of crispy fried chicken. They are so crispy that you can even chew off most of the bones. I believe this method of preparation is quite common in Burma. First to cook the meat with flavoring and later deep fried. I like to use smaller size chicken where one chicken weights about 2 to 2.5 pounds, but no bigger than that. I usually buy one whole chicken and tell the butcher to cut it up into approximately 2 inch pieces. Sometimes, I like to use just the drumsticks. It is good to be paired with some Burmese sour soup or Dal and rice as a meal.

Crispy Fried Chicken

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 40 minutes

2 pounds Bone-in Skinless Whole Chicken - cut into 2 inch pieces
  or Skinless Chicken Drumsticks
2 tablespoons Garlic - pressed or finely chopped
1 1/2 tablespoons Ginger - grated or finely chopped
1 1/4 teaspoons Turmeric Powder
2 tablespoons Vinegar or Lime Juice
Salt to taste

  1. Combine all ingredients in a pot, mix well to coat chicken with all ingredients.
  2. Cover and cook over low heat for 10 to 15 minutes until chicken starts to release liquid.
  3. Depending on the amount of liquid, adjust heat medium or high and cook until all water is evaporated and chicken is cooked through.
  4. Let this cool and deep fry over medium heat in couple batches for few minutes until it is golden brown and crispy. Serve hot.
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