Photograph of the finished Spicy Fried Chicken Drumsticks

Vietnam · Đùi gà chiên cay

Spicy Fried Chicken Drumsticks

45 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 kg
  • Photograph of Red chilli powder Red chilli powder 80 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 80 g
  • Photograph of Flour Flour 280 g
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Fresh milk Fresh milk 600 ml
  • Photograph of Oil Oil 1.4 l
  • Photograph of Garlic powder Garlic powder 32 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Sugar Sugar 40 g

Method

  1. 1 Soak chicken thighs in fresh milk mixed with salt and chili powder for 4 hours in the refrigerator.
  2. 2 Milk tenderizes the meat and retains moisture; soaking it in regular water will dry out the chicken thighs after frying.
  3. 3 Mix the wheat flour with cornstarch, gochugaru (Chinese yam), garlic powder, pepper, and sugar.
  4. 4 Remove the chicken pieces from the milk, then roll them directly in the flour and knead firmly until the flour forms a crust.
  5. 5 Fry in oil at 160 degrees for 14 minutes until the meat is cooked through to the bone.
  6. 6 Heat the oil to 190 degrees and fry for another 2 minutes until the batter is crispy and firm.

With an appliance

  • Air fryer 45 min

    Replace steps 5 and 6: spray oil evenly, then steam in a hot air oven at 190 degrees for 26 minutes, flipping at minute 14.

Start cooking