Brine Ingredients:
- 3 lb drumsticks or thighs (1.4 kg)
- 4 cups whole milk or water (950ml)
- 8 garlic cloves
- 1/4 cup salt (60g)
- 2 tbsp black pepper (18g)
- Optional: 3 bay leaves
Brine chicken for 2–3 hours or overnight. Pierce meat slightly to help absorb flavor.
🧂Seasoning Mix:
- 2 cups flour (250g)
- 2 cups cornstarch (250g)
- 1 tbsp baking powder (12g)
- 1 tbsp kosher salt (15g)
- 1 tbsp black pepper (6g)
- 1/2 tbsp white pepper (3g)
- 1 tbsp garlic powder (8g)
- 1 tbsp onion powder (8g)
- 1/2 tbsp cayenne (3g)
Mix thoroughly in a large bowl. Set aside 1 cup (120g) for wet batter.
Wet Batter:
- 1 cup seasoning mix (120g)
- 1 cup cold water (240ml)
Whisk until smooth.
Frying Instructions:
1. Remove chicken from brine. Add a few spoonfuls of brine to dry seasoning mix and rub with hands to form clumps (adds crispy texture).
2. Dip chicken in wet batter, let excess drip off.
3. Dredge in dry seasoning mix, pressing to coat fully.
4. Let rest while heating oil.
5. Fry at 175°C/350°F for 8–12 minutes (until internal temp hits 74°C/165°F).
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🍤 Tempura Batter
- 3/4 cup cake flour (90g)
- 1/2 cup potato starch (60g)
- 1 large egg
- 1/4 cup vodka or cold water (60ml)
- 3/4 cup carbonated water
- Neutral oil for deep frying (180ml)
Prep:
- Chill water and carbonated water in the fridge.
- Mix flour + 1/4 cup (30g) the potato starch. Chill for 30 mins.
- Reserve the other half of starch for coating ingredients before battering.
- Prep your tempura items: wash, cut, and dry thoroughly.
Batter:
1. Heat oil to 180°C / 356°F.
2. In a bowl, combine chilled water + carbonated water. Add egg and whisk gently (no foam).
3. Add flour mix in thirds, stirring gently with chopsticks in a cross pattern.
- Don’t overmix, lumps are good. Mix for a less than 1 minute.
4. Optional: Add 3 ice cubes to keep batter cold.
Frying:
- Test oil with a drop of batter, it should sizzle and float.
- Lightly coat ingredients in reserved potato starch, shake off excess, then dip in batter.
- Fry until crispy but lightly golden. Fry one type at a time for best results.
- Drain on wire rack.
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🍌 Banana Fritter Mix
- 30 Thai bananas, preferably medium-ripe
- 2 + 2/3 cups rice flour (14.1 oz)
- 3/4 cup tempura flour (3.5 oz)
- 1 + 1/3 cups unsweetened shredded coconut (3.5 oz)
- 2 cups + 2 tbsp ice-cold water (16.9 fl oz)
- 1/3 cup + 1 tbsp coconut cream (3.4 fl oz)
- 3 tbsp sesame seeds (1.05 oz
- 1 cup white sugar, to taste (7 oz)
Instructions:
1. Make the Batter:
- Combine all dry ingredients. Add the wet ingredients and mix well.
2. Prepare the Bananas:
- Cut each banana into 3 thin slices.
- Submerge the banana slices in the batter.
3. Deep-Fry:
- Heat oil in a deep pan over medium-low heat.
- Add battered banana slices to the oil, without overcrowding. Flip regularly for even frying.
- Fry until golden-brown and crisp.
- Drain on a sieve or paper towel to remove excess oil.
They are best enjoyed hot and fresh to ensure maximum crispiness.
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🌭 Corn Dog Batter
Batter:
- 1.5 cups fine yellow cornmeal
- 1¼ cups all-purpose flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1¾ cups buttermilk
- 1 egg
- 1 Tbsp cooking oil
- 1 Tbsp honey
Additional:
- 12 hot dogs (we used turkey)
- 12 sticks (skewers or chopsticks)
- Oil for frying (peanut, canola, or vegetable)
- Ketchup & mustard for serving
How to Make Them
1. Heat oil to 350°F in a deep pot (2–3 inches deep).
2. Dry hot dogs and insert sticks.
3. Mix batter:
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Combine and whisk until smooth.
4. Dip hot dogs into batter using a tall glass. Coat fully, let excess drip off.
5. Fry:
- Hold each corn dog at an angle in hot oil for 5–7 seconds to seal.
- Drop in and fry 2–3 at a time for about 3 minutes, turning to brown evenly.
6. Cool on a wire rack and serve with your favorite condiments.
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