brining solution:
8 cups water
1 cup salt
¼ cup brown sugar
1 tsp garlic powder
chicken:
1 cup flour
1 cup cornstarch
2 whole eggs (beaten)
1 tsp salt
1 tsp black pepper
1 tbsp five spice powder
8 pcs chicken (leg-thigh fillet)
5 cups cooking oil (for frying)
brown gravy:
1 tbsp butter (unsalted)
1 tbsp flour
1 cup chicken stock
¼ cup milk
1 tsp salt
½ tsp pepper
¼ tsp soy sauce
| Do not overcrowd the pan, as it lowers the temperature of the oil thus resulting in a soggy product
| To check if the chicken is cooked, poke it and if the juices run clear then it is cooked.
| Make sure that your oil is hot enough, but not too hot that it burns the exterior of the chicken before the insides are cooked