CHILI GARLIC CHICKEN Jan 18 Written By Summer Ahmed https://www.youtube.com/shorts/sLT875bAaHUPrintWith ImageWithout ImageCHILI GARLIC CHICKEN Yield 4-6Prep time5 MinCook time25 MinTotal time30 Min Ingredients 3 pounds chicken drums (8-12)1 tsp paprika1 tsp chipotle chili powder1 tsp garlicsalt and pepper to taste1/4 cup flourDry Batter:6 cups flour2 cup corn starch1 tsp paprika1 tsp chipotle chili powder1 tsp garlicsalt and pepper to tasteWet Batter:2 cups of the dry batter2 eggs16-20oz sparkling water Glaze:4 tbsp butter3 cloves garlic, grated1/4 cup soy sauce2 tbsp chili crunch1 tsp sesame seed oil2 tbsp rice vinegar1 cup honey salt to tasteInstructionsStart by seasoning your chicken drums generously with salt, black pepper, smoked paprika, chipotle chili powder, and garlic powder.Lightly dust the chicken with flour. This step dries the surface and makes sure the batter sticks.For the dry batter, combine flour and cornstarch with paprika, chipotle chili powder, garlic powder, salt, and pepper. Mix well, then scoop about one-third of this mixture into a separate bowl and set it aside.To make the wet batter, take the remaining dry mix and whisk in eggs. Slowly pour in sparkling water, mixing gently until you reach a loose, pancake-batter consistency.Drop the floured chicken into the wet batter and turn until fully coated. Transfer each piece into the dry batter, back into the wet batter, then one more time in the dry.Heat oil to 350°F (175°C). Carefully lower the battered chicken into the oil, making sure the temperature stays steady. Fry for about 10 to 14 minutes.While the chicken fries, prepare the glaze. Melt butter in a pan over medium heat, then grate in fresh garlic. Stir in soy sauce, chili crunch with its oil, a small splash of sesame oil, rice vinegar, and finish with a generous pour of hot honey.While the chicken is still hot, toss it straight into the chili garlic glaze.Serve immediately and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfried Summer Ahmed
CHILI GARLIC CHICKEN Jan 18 Written By Summer Ahmed https://www.youtube.com/shorts/sLT875bAaHUPrintWith ImageWithout ImageCHILI GARLIC CHICKEN Yield 4-6Prep time5 MinCook time25 MinTotal time30 Min Ingredients 3 pounds chicken drums (8-12)1 tsp paprika1 tsp chipotle chili powder1 tsp garlicsalt and pepper to taste1/4 cup flourDry Batter:6 cups flour2 cup corn starch1 tsp paprika1 tsp chipotle chili powder1 tsp garlicsalt and pepper to tasteWet Batter:2 cups of the dry batter2 eggs16-20oz sparkling water Glaze:4 tbsp butter3 cloves garlic, grated1/4 cup soy sauce2 tbsp chili crunch1 tsp sesame seed oil2 tbsp rice vinegar1 cup honey salt to tasteInstructionsStart by seasoning your chicken drums generously with salt, black pepper, smoked paprika, chipotle chili powder, and garlic powder.Lightly dust the chicken with flour. This step dries the surface and makes sure the batter sticks.For the dry batter, combine flour and cornstarch with paprika, chipotle chili powder, garlic powder, salt, and pepper. Mix well, then scoop about one-third of this mixture into a separate bowl and set it aside.To make the wet batter, take the remaining dry mix and whisk in eggs. Slowly pour in sparkling water, mixing gently until you reach a loose, pancake-batter consistency.Drop the floured chicken into the wet batter and turn until fully coated. Transfer each piece into the dry batter, back into the wet batter, then one more time in the dry.Heat oil to 350°F (175°C). Carefully lower the battered chicken into the oil, making sure the temperature stays steady. Fry for about 10 to 14 minutes.While the chicken fries, prepare the glaze. Melt butter in a pan over medium heat, then grate in fresh garlic. Stir in soy sauce, chili crunch with its oil, a small splash of sesame oil, rice vinegar, and finish with a generous pour of hot honey.While the chicken is still hot, toss it straight into the chili garlic glaze.Serve immediately and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfried Summer Ahmed
