Wet Battered Fried Chicken
Ingredients
- 1.5 lbs chicken wings
- 6 tbsp onion puree
- 4 tbsp garlic paste
- 1 egg white
- Thai Chili Peppers (to taste)
Seasoning Mix
- 1 tbsp Kashmiri powder or hot paprika
- 1 tbsp cumin
- 1.5 tsp coriander
- 1 tsp turmeric
- 1/2 tsp ginger powder
- 2.5 tsp salt
For Coating
- 1 cup potato starch
- 1/4 cup corn starch
- 2 tsp baking powder
- 1/4 cup water (or more if needed)
For Frying
- Oil for frying
- Curry leaves
- Crushed whole garlic
Directions
Blend Onion
In a blender, blend the onion until it forms a smooth paste.
Mix Ingredients
In a large bowl, combine the chicken wings, onion puree, garlic paste, egg white, and chopped Thai chili peppers.
Add Seasoning Mix
Slowly add the seasoning mix to the chicken mixture, stirring well to combine.
Add Coating
Add the potato starch, corn starch, and baking powder to the chicken mixture. Gradually add 1/4 cup of water, or more if needed, to achieve a thick pancake batter-like consistency. Let the batter rest for 30 minutes.
Infuse Oil
Heat oil in a frying pan to 315 degrees F (160 degrees C). Add curry leaves and whole garlic to infuse the oil for a minute. Before adding the garlic cloves slightly break open each clove. It release the aromatic oils and flavors locked within the garlic.
Coat the Chicken
Coat each chicken wing generously with the batter, making sure to pick up as much batter as possible.
Frying
Carefully place the coated chicken wings into the hot oil, allowing them to sink to the bottom of the pan. After about 45 seconds, gently flip the chicken wings using a spatula to ensure even cooking and to prevent burning on one side. Fry the chicken wings until they are golden brown and crispy, about 8-10 minutes, depending on the size of the wings.
Serve and Enjoy
Once cooked, remove the chicken wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the hot and crispy garlic onion fried chicken over a bed of fried curry leaves and crushed garlic. Enjoy immediately
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