Ingredients
- 7 pieces of free-range chicken wings
- Cooking oil (for frying)
- Water (for boiling chicken)
- A pinch of salt
- 1 clove garlic, crushed
For the Flour Coating:
- 2 tablespoons tapioca flour
- 10 tablespoons all-purpose flour
- 1 teaspoon salt
- 3 teaspoons mushroom stock powder
- 2 cloves garlic, finely minced
For the Wet Dip:
- 1 large egg
- A pinch of salt
Instructions
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Prepare the Chicken:
- Thoroughly wash the chicken wings and cut them into smaller pieces if desired.
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Boil the Chicken:
- In a pot, bring water to a boil. Add a pinch of salt and the crushed garlic. Once the water is boiling, add the chicken wings. Cook until fully cooked through. This step ensures that the chicken is cooked properly before frying and helps to avoid undercooked spots.
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Prepare the Flour Coating:
- In a mixing bowl, combine the tapioca flour, all-purpose flour, salt, mushroom stock powder, and finely minced garlic. Mix well to ensure the seasonings are evenly distributed.
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Prepare the Wet Dip:
- In another bowl, beat the large egg with a pinch of salt until well combined.
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Coat the Chicken:
- After boiling, drain the chicken wings and let them cool slightly. Dredge each piece first in the flour mixture, making sure it is well-coated. Then dip it into the beaten egg mixture, and coat it again with the flour mixture.
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Fry the Chicken:
- Heat the cooking oil in a frying pan over medium-low heat. Once the oil is hot, carefully add the coated chicken wings. Fry the chicken until golden brown and crispy, which should only take a few minutes per side. Be careful not to overcrowd the pan; fry in batches if necessary.
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Drain and Serve:
- Once the chicken is crispy and cooked through, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
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Repeat:
- Continue the process until all the chicken wings are fried.
Enjoy your homemade fried chicken with your favorite dipping sauces or sides. Happy cooking!