How to cook whole crispy garlic chicken

Published: 08-Feb-2023 (01:31); Viewed: 345; Difficulty: 3 out of 10

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How to cook whole crispy garlic chicken
Crispy whole garlic chicken, another beauty of Korean street-food art. This chicken include very beautiful taste and appearance and extremely simple way of cooking. Therefore it is so popular.

Cooking is simple, fast and do not require special experience, so really everybody can do it. So, let’s start!!! I would like to warn you, that this whole crispy garlic chicken is so beautiful, that it is easy to eat small whole chicken alone!

step-by-step instructions

  1. Ingredients for one portion, or two really tiny portions. The ingredients are very approximate, so, do not be very accurate.
    • Small whole chicken. I’ve use 700gm chicken
    • Oil for deep frying, should be enough to deep all chicken
    • Salt, pepper and rice wine, or shaoxing wine for marinating
    • Batter mix:
      • Flour – 2 tbsp
      • Starch – 2 tbsp
      • salt - ½ tsp
      • turmeric or paprika - ½ tsp
      • water – to make it liquid, about ½ cup
    • Garlic sauce:
      • 3 bulb of garlic
      • Enough oil to cover garlic
      • Salt, black pepper, honey and lemon juice to taste and maybe one clove of minced fresh garlic as well

  2. We need to bake garlic. One of the easiest way, is to make garlic oil, and use garlic agter making this oil, it will be perfectly baked. I already describe, how to make garlic oil, and after you’ve make garlic oil, use left over garlic: Press out garlic from the shells, mince it with fork, add salt, pepper, honey and lemon juice and mix it well.

  3. Cut chicken through the breast and open it flat. To make it more flat, open it very wide, until ribs start to crack. It is also possible to break knee joints to make it less resistant.

  4. Sprinkle with slat and black pepper each side of the chicken, and then sprinkle internal side with wine and live for marinating for at least 30 min.

  5. Make butter mix. Add flour and starch with salt and turmeric to a large bowl. Add cold water and mix it until you have very liquidish yellowish batter mix. If you think it is too runny, add a bit of flour, or add some water if it is too viscous.

  6. Preheat oil to 180 degree C. and cover chicken with the batter. It is possible to live it in the batter for some time.

  7. Fry chicken in the oil 4 min, turning once. Start to cook internal side down.

  8. Remove chicken and set aside to rest, while it is resting, filter oil and reheat it to 180 degree C.

  9. Cook chicken once again 4 min, turning once.

  10. Remove chicken, chop it into small fragments and cover with garlic sauce. Everything is ready. You can watch our video, how to mage crispy garlic chicken:

    Try to make it and you will like it!!!

tips and tricks

  • Use self rising flour for more crispy batter crust
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by: Librarian
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tags: batter; deep fry; korean cuisine; street food

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