Nyob Zoo (Hello) All!
FRIED CHICKEN! This is my go to fried chicken recipe! My style: Marinaded with oyster sauce, fish sauce, garlic powder, and fried in a Korean style tempura/frying flour batter. It’s so easy yet super tasty! In the Hmong culture, we love to eat fried chicken with rice and pepper dip. It’s especially delicious with sticky rice and perfect for on the go. Give this recipe a try and let me know if you like it.
How do you like to make your fried chicken? Do let me know!
Main Ingredients
Frying/tempura mix
Frying/Tempura mix I used is labeled as (not sponsored): Ottogi crispy and savory golden frying mix https://otgnewyork.com/products/crispy-and-savory-golden-frying-mix-35-27oz-1kg
Other Tempura/Frying Mix options you can use: I highly recommend checking out your local Asian grocery store or Korean market for more options and for better price. But here are links for reference
https://www.amazon.com/Beksul-Korean-Frying-Mix-2-2/dp/B0143OTSEW
https://otgnewyork.com/collections/nu_premix/products/frying-mix-35-27oz-1kg
Ottogi crispy and savory golden frying mix
Chicken Drumstick & whole wings
Cross cut the drumsticks to allow the marinade to go through the meat.
Marinade with oyster sauce, salt, sugar, black pepper, garlic powder, and fish sauce
2 coatings before frying
- Wet coating (1×1 ratio of frying/tempura flour mix with water)
- Dry coating (frying/tempura flour mix only)
Fry in oil
Until golden crispy 
Serve with Hmong style pepper dip 
And sticky rice
Grandma’s Sticky Rice Recipe here: https://chawjcreations.com/2020/12/12/purple-sticky-rice-mov-nplaum-ntshaav/
YUM!! Qaab Heev (Delicious)
Happy Cooking!
-Cindy Her (C.HerCreations)
Ingredients
- ---MARINADE---
- 5 whole chicken wings
- 5 chicken drums (cross cut)
- 1/2 tsp black pepper
- 1 tsp salt
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 tsp garlic powder
- ---WET FRYING BATTER---
- 1/2 cup tempura/frying mix (I like using Ottogi crispy and savory golden frying mix)
- 1/2 cup cold water
- ---DRY MIX---
- 1 cup tempura/frying mix (I like using Ottogi crispy and savory golden frying mix)
- Vegetable oil to fry
- ---PEPPER DIP---
- 14-16 whole chili peppers (Thai chili peppers will work fine) Frozen is best for pounding
- 1 garlic clove
- 1 tsp salt
- 1/4 tsp mushroom seasoning
- 2-3 Tbsp fish sauce (I start with 2 and add more if you like)
- Juice of 1/2 lime (about 2 tsp - 1 tbsp) more or less depends on you
- 1/3 cup chopped cilantro
- 3 green onions chopped
Instructions
- Place the chicken wings and crossed cut drumstick in a bowl. *If you want to get the seasonings into the chicken better, I like to cut the drumstick in the middle to flare out the meat so the seasonings can get inside*. Add in all the seasonings and mix well. Cover & let it marinade overnight or at least 2-4 hrs before cooking.
- In a separate bowl, add in 1/2 cup of tempura/frying flour mix along with 1/2 cup of cold water. Mix well. Then place the chicken into the wet batter. Mix well. Set aside.
- In another bowl, add in 1 cup of tempura/frying flour mix. This will be the dry batter. Have the chicken and the dry tempura flour mix next to each other before frying.
- Add oil into your frying pan. Enough to cover the whole chicken when frying. Let it come to at least 350'F. When the oil is hot, grab the chicken from the wet batter and dip it into the dry batter. Make sure to coat well. Shake off any excess flour. Then drop it into the oil. Continue with the rest of the chicken. You may have to fry it into two intervals so the chickens don't crowd into each other and get soggy. Fry for at least 8-10 minutes or until the chicken is fully cooked & golden.
- Remove from the oil and drain well. Let it cool for 5 minutes before consuming. Eat with sticky rice and pepper dip if you desire. Happy Cooking!
Pepper Dip
- Add chili peppers, salt, and garlic into a mortar and pestle. Pound until the peppers are all mashed up. Then scoop out the pepper mixture into a bowl. Add in a little mushroom seasoning, lime juice, chopped cilantro, chopped green onions, and fish sauce. Mix well and taste to adjust. Add more lime or fish sauce to your desired taste. Serve alongside the fried chicken *Can be stored in the fridge in an airtight container for 3 days
Notes
The chicken can be marinaded a day before and be cooked the next day.
