Back to Recipe Menu

Crispy chicken

Method

  • Whisk the soy, kecap manis, dry sherry, garlic and ginger in a large bowl. Taste for seasoning, add the chicken, toss well and refrigerate for at least 2 hours, tossing a few times.
  • When ready, pat the chicken dry with good quality kitchen paper towels and dust with the flour.
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the chicken (skin down first), covered, until well cooked and golden brown, turning every now and then.
  • Serve the chicken with steamed rice, Asian greens and the lime wedges on the side.

Ingredients

  • ¼ cup soy sauce
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2 tbsp dry sherry (or Chinese wine)
  • 2 garlic cloves, crushed
  • a good knob of ginger, grated
  • 4 large chicken Marylands, cut in half at the joints
  • rice flour
  • vegetable oil
  • 2 limes, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm