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Ingredients
- Serves 2 people
chicken marinade:
¼ tsp salt
1 tsp dried soybean powder
½ tsp garlic powder
½ tsp ginger powder
½ tsp mustard powder
¼ tsp white pepper
¼ tsp season-all salt (seasoned salt)
6 pieces of chicken (drumsticks/thighs/wings)
flour coating:
90 g all-purpose flour
40 g potato starch
1 tsp baking powder
½ tsp salt
1 tsp mustard powder
½ tsp garlic powder
½ tsp ginger powder
½ tsp white pepper powder
batter:
20 g rice flour
10 g all-purpose flour
1 small egg
½ tsp salt
½ tsp dried mustard powder
½ tsp cayenne powder
160 ml cold soda water
2-3 cups extra virgin olive oil for frying
Olive Fried Chicken
Korean fried chicken has taken the world by storm, but this golden olive oil fried chicken depicted in hit Korean drama series, Goblin is another level of finger lickin. Deep fried in aromatic olive oil for a satisfyingly crisp chicken skin, this juicy chicken has a cleaner taste as compared to other variations of fried chicken. The unique flavor not only comes from the olive oil but also in the perfectly seasoned marinade, flour coating and batter. If blowing a candle won’t summon your long lost 939 year-old goblin husband, then perhaps cooking up a batch of this delicious fried chicken will.
- Medium
- 150 min
- 30 min
- 15 min
- 3 steps
- 24 Ingredients
- Medium
- 3 steps
- 24 Ingredients
- 150 min
- 30 min
- 15 min
Instructions
-
Marinate Chicken for Minimum 2 hours
- Mix all chicken marinade ingredients and leave in the fridge for 2-6 hours.
- Remove from the fridge 30 mins before cooking so chicken is not cold when cooking.
-
Make the flour and batter
- Mix all ingredients for the flour coating in a large deep dish.
- Set a heavy, medium-sized pan over medium heat and heat the extra virgin olive oil. Heat it up for at least 8 to 10 mins until a wooden chopstick inserted in the oil shows lots of bubbles.
- Prepare the batter by whisking all batter ingredients together.
- Dredge the chicken pieces in the flour, dusting off excess.
-
Fry chicken
- When the oil is hot, dip the chicken pieces into the batter, then coat again with flour mixture, dusting off excess, then pop it straight back into the hot oil.
- Do not overcrowd the oil, there must be enough oil circulating each piece of chicken.
- Cook wings for 12 minutes, drumsticks for 16-18 minutes and thighs for 20 minutes, turning every 2 minutes.
| Ensure the oil is hot when you begin to fry the chicken.
Do not pre-batter the chicken, do it just before you fry.
Ensure the marinated chicken goes back to room temperature for even cooking.
Drain the chicken on a rack before serving to prevent sogginess and greasiness.
Extra virgin olive oil can be substituted with regular vegetable cooking oil such as canola, peanut or sunflower if needed but this may alter the flavor profile.
Plate and Serve!
Drain and serve hot.
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Ingredients
- Serves 2 people
-
chicken marinade:
¼ tsp salt
-
1 tsp dried soybean powder
-
½ tsp garlic powder
-
½ tsp ginger powder
-
½ tsp mustard powder
-
¼ tsp white pepper
-
¼ tsp season-all salt (seasoned salt)
-
6 pieces of chicken (drumsticks/thighs/wings)
-
flour coating:
90 g all-purpose flour
-
40 g potato starch
-
1 tsp baking powder
-
½ tsp salt
-
1 tsp mustard powder
-
½ tsp garlic powder
-
½ tsp ginger powder
-
½ tsp white pepper powder
-
batter:
20 g rice flour
-
10 g all-purpose flour
-
1 small egg
-
½ tsp salt
-
½ tsp dried mustard powder
-
½ tsp cayenne powder
-
160 ml cold soda water
-
2-3 cups extra virgin olive oil for frying
Nutrition
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