Deep Fried Kampong Chicken

Poultry
Sides/Snacks

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

4

Perfectly fried, golden brown with refreshing ginger chips. In this recipe, we used Kampong Chicken, which is less fatty and tougher. Marinated with Premium Oyster Sauce, this chicken dish is super juicy and moist in the middle while having the crispy texture on the outside! This is how we did it, DOUBLE FRY~ Frying at low heat to cook the meat through and refrying it at high heat to create the crispy exterior 🙂 This is definitely a perfect dish for sharing with friends & family, something you do not want to miss trying!
Until then, Stay Cookin~!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
boneless chicken thigh (cut into bite sizes)
0.00
g
g
boneless chicken thigh (cut into bite sizes)
0.00
g
g
young ginger slices (sliced thinly)
0.00
g
g
young ginger slices (sliced thinly)
0.00
tbsp
tbsp
potato starch
0.00
tbsp
tbsp
potato starch
0.00
tbsp
tbsp
cornstarch
0.00
tbsp
tbsp
cornstarch
0.00
tsp
tsp
baking soda
0.00
tsp
tsp
baking soda
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt

Marinate:

Lee Kum Kee Premium Oyster Sauce
Lee Kum Kee Premium Oyster Sauce
0.00
tbsp
tbsp
ginger juice
0.00
tbsp
tbsp
ginger juice
0.00
tbsp
tbsp
rice wine/shaoxing wine
0.00
tbsp
tbsp
rice wine/shaoxing wine
pinch of five spice powder
0.00
pinch of five spice powder
0.00
tsp
tsp
garlic powder
0.00
tsp
tsp
garlic powder
a dash of pepper
a dash of pepper
a dash of sesame oil
a dash of sesame oil

Steps

1

Combine all marinate ingredients onto chicken pieces and mix well. Make sure all are well coated. Refrigerate and marinate for up to 4 hours.
Combine all marinate ingredients onto chicken pieces and mix well. Make sure all are well coated. Refrigerate and marinate for up to 4 hours.
Mark as completed

2

In a pan, shallow fry the ginger slices till golden brown and crispy, set aside.
In a pan, shallow fry the ginger slices till golden brown and crispy, set aside.
Mark as completed

3

In a wide bowl, add potato starch, cornstarch, baking soda and salt, mix evenly.
In a wide bowl, add potato starch, cornstarch, baking soda and salt, mix evenly.
Mark as completed

4

Coat chicken pieces with flour mixture.
Coat chicken pieces with flour mixture.
Mark as completed

5

In a wok, heat oil and deep fried chicken until light brown. Bring up the heat, and give the chicken pieces a 2nd fry for extra crunch.
In a wok, heat oil and deep fried chicken until light brown. Bring up the heat, and give the chicken pieces a 2nd fry for extra crunch.
Mark as completed

6

Dish up, drain and mix well with fried ginger slices.
Dish up, drain and mix well with fried ginger slices.
Mark as completed

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