This whole chicken is just not fried but first marinated, so that marinade is well absorbed in the chicken. By following Chef John's easy steps, you can have a juicy and tender chicken, with an irresistible crispy skin. The dried roses gives it additional fragrance that smells so good on top of the crispy skin.
In the bowl add dried roses, garlic salt, black pepper, onion powder, five spice powder, paprika, sugar, soy sauce, white wine, and green onion. Mix the ingredients, and then apply evenly on the chicken. Marinate the chicken for 2-4 hours.
Step 2【Crispy Coating】
Mix flour, potato starch, coin starch, white pepper, salt, and balck pepper.
Step 3【Crispy Coating Batter】
Add an egg in the flour and then add water. Mix them well. Set aside.
Distribute the paste evenly over the marinated chicken.
Coat the chicken in powder mixture from step 2. (When applying the 【Crispy Coating】 and 【Crispy Coating Batter】, make sure to apply evenly)
Fry the chicken over low heat at 120-150°C/250-300°F for 10-15 mins until it turns golden. Tip: When frying the chicken, be patient. If you want to check if it is cooked well, you can poke the chicken with a fork. If there is no blood in the water upon penetration, then it is cooked.
Feature of this dish
Crispy on the outside, juicy and tender inside, smells good, and looks appetizing.
Key points for cooking the dish
When applying the ingredients mixture, make sure to distribute evenly inside and outside. Ideally, the chicken needs to be marinated for at least 2 hours.