Prepare to embark on a flavor journey that will tantalize your taste buds and leave you craving more! This Garlic Fried Chicken recipe isn’t just a meal; it’s a culinary adventure. Each succulent wing is a masterpiece, marinated to perfection in a blend of savory spices, a hint of sweetness, and the unmistakable aromatic punch of fresh garlic. Crispy on the outside, juicy and tender on the inside, these wings are a testament to the simple joy of truly delicious food. Get ready to impress your friends, delight your family, and discover your new favorite way to enjoy chicken!
Ingredients:
For the Marinade:
- 1.5 lbs (700g) chicken wings
- 1 tsp salt
- 1 tsp sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp white pepper powder
- 1 tbsp soy sauce
- 1 beaten egg
- 10 cloves garlic (cut into 2-3 pieces each)
For the Batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup potato starch
For Frying:
- Neutral oil (such as vegetable or canola)
- Frying temperature: 380°F (195°C) for first heating
Instructions (based on typical fried chicken preparation steps, as the image only provides ingredients):
- Marinate the Chicken: In a large bowl, combine the chicken wings with all the marinade ingredients (salt, sugar, garlic powder, onion powder, white pepper powder, soy sauce, beaten egg, and cut garlic cloves). Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours, or even overnight for best flavor.
- Prepare the Batter: In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, and potato starch.
- Coat the Chicken: Take the marinated chicken wings out of the refrigerator. Working in batches, dredge each chicken wing thoroughly in the dry batter mixture, pressing lightly to ensure a good coating. Shake off any excess flour.
- Heat the Oil: Pour neutral oil into a deep pot or Dutch oven, ensuring there’s enough oil to submerge the chicken wings. Heat the oil to 380°F (195°C). Use a kitchen thermometer to monitor the temperature.
- Fry the Chicken: Carefully place a few coated chicken wings into the hot oil, making sure not to overcrowd the pot. Fry for about 6-8 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). You might need to adjust the heat to maintain a consistent oil temperature.
- Tip: For extra crispy chicken, some recipes suggest a double fry. After the first fry, remove the chicken and let it rest for a few minutes while the oil temperature comes back up to 380°F (195°C). Then, fry the chicken again for 1-2 minutes until deeply golden and extra crispy.
- Drain: Once cooked, remove the fried chicken wings from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
- Serve: Serve the garlic fried chicken hot and enjoy!