Photograph of the finished Sarsaparilla-Glazed Fried Chicken

Vietnam · Gà chiên xá xị

Sarsaparilla-Glazed Fried Chicken

50 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 1.6 kg
  • Photograph of Sarsaparilla drink Sarsaparilla drink 1 l
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Five-spice powder Five-spice powder 16 g
  • Photograph of Cornstarch Cornstarch 180 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil 1.2 l
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the chicken wings with sarsaparilla juice, soy sauce, garlic, and five-spice powder for 2 hours.
  2. 2 Simmer the marinade separately for 12 minutes until it reduces to one-third of its original volume and thickens into a sauce.
  3. 3 Remove the chicken from the oil, pat it dry, and then coat it with cornstarch. If the chicken is still wet, the cornstarch will slide off into the oil.
  4. 4 Fry in oil at 170 degrees for 9 minutes until the chicken is cooked through and the skin is golden brown.
  5. 5 Fry again at 190 degrees for 90 seconds until the crust is crispy.
  6. 6 Toss the chicken in the concentrated sarsaparilla sauce for 20 seconds, then sprinkle with pepper and green onions.

With an appliance

  • Air fryer 45 min

    Replace steps 4 and 5: spray evenly with oil, then steam in a hot air pot at 200 degrees for 21 minutes, flipping at minute 12.

Start cooking