Crispy Fried Chicken

Ingredients

• 8 pieces Chicken Drumsticks (skin‑on, bone‑in)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 2 stalks Green Onion (white and green parts chopped)
• 2 tablespoons Light Soy Sauce (low‑sodium preferred)
• 1 tablespoon Oyster Sauce (Chinese brand)
• 0.5 teaspoon Salt (fine sea salt)
• 1 cup All-Purpose Flour (sifted, for coating)
• 2 large Eggs (beaten)
• 2 liters Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Score and Season the Drumsticks

   Make a shallow cut on the side of each drumstick with the back of a knife, then place the drumsticks in a bowl and add the minced ginger, chopped green onion, light soy sauce, oyster sauce, and salt. Mix until the seasoning coats every piece evenly.

   Time: PT10M

2. Prepare the Coating Stations

   Place the sifted flour in one shallow dish, beat the eggs in a second dish, and set a third dish with another cup of flour. Dredge each seasoned drumstick first in flour, then dip in the egg mixture, and finally coat again with flour, shaking off excess each time.

   Time: PT5M

3. Heat the Oil

   Fill the heavy‑bottomed pot with enough vegetable oil to submerge the drumsticks (about 2 L). Heat the oil over medium‑low heat, using a thermometer, until it reaches 150°C.

   Time: PT5M

   Temperature: 150°C

4. Deep‑Fry the Drumsticks

   Carefully lower the coated drumsticks into the hot oil using tongs. Fry in batches to avoid crowding, cooking for about 7‑8 minutes per side or until the exterior is golden‑brown and the internal temperature reaches 75°C.

   Time: PT15M

   Temperature: 150°C

5. Drain and Rest

   Remove the fried drumsticks with tongs and place them on a plate lined with paper towels to drain excess oil. Let them rest for 2‑3 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g