Ingredients:
For Marinade:
1 kg (2.2 lbs) chicken pieces (drumsticks, thighs, wings, or cut-up breast)
2 tbsp soy sauce
1 tbsp oyster sauce (optional but adds depth)
1 tbsp vinegar or lemon juice
1 tsp salt
1 tsp black pepper
1 tsp sugar
5–6 cloves garlic, minced or grated
1 egg (helps with coating adhesion)
For Coating:
1 cup all-purpose flour
½ cup cornstarch (makes it crispier)
½ tsp salt
½ tsp garlic powder (optional)
Oil for deep frying
For Garlic Topping (optional but recommended):
5 cloves garlic, finely minced
2 tbsp butter or oil
Instructions:
1. Marinate the Chicken
In a bowl, combine chicken with soy sauce, oyster sauce, vinegar/lemon, garlic, salt, pepper, sugar, and egg.
Mix well, cover, and marinate for at least 1 hour (or overnight in the fridge for deeper flavor).
2. Prepare the Coating
In a separate bowl, mix flour, cornstarch, salt, and garlic powder.
Dredge each piece of marinated chicken in the dry mix until well coated.
Let it rest for 10 minutes to help the coating stick.
3. Fry the Chicken
Heat oil (about 2–3 inches deep) in a heavy pan to 170–180°C (340–350°F).
Fry chicken in batches, without overcrowding.
Cook for 12–15 minutes, turning occasionally until golden brown and fully cooked (internal temp of 75°C / 165°F).
Drain on a wire rack or paper towels.
4. Garlic Topping (Optional)
In a small pan, heat butter or oil.
Add minced garlic and cook on low heat until golden and crisp, not burnt.
Spoon over fried chicken before serving for a garlic punch.
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