Zippy's Fried Chicken

By 1For_Him

Ingredients

• Sauce:
• 1 (3 -4 lb) fresh whole broiler-fryer chickens
• warm water, to cover chicken
• 1 pinch coarse hawaiian rock salt (or two!) or 1 pinch kosher salt (or two!)
• 2 cups wheat flour
• 1 tsp corn starch
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 teaspoons white pepper
• 2 teaspoons fresh cracked black pepper
• canola oil (for deep frying)
• ¾ cup soy sauce
• ½ cup brown sugar
• ½ cup water
• 1 garlic clove
• 1 piece ginger
• 1 stalk green onions

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Rinse and cut up chicken into parts easy for frying. Put chicken in clean mixing bowl and cover with warm water. Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken. Soak chicken parts for 10 minutes. Drain in colander and do not rinse.

In another mixing bowl add dry ingredients: flour, garlic powder, paprika, and white/black pepper. Mix with wire whisk or blend in a blender to remove flour lumps. Add drained chicken pieces to mixing bowl of dry ingredients. Dredge chicken parts well to make sure it covers the whole piece.
Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.

Heat canola oil to 350-375°F in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces. Add chicken in 2 batches.

Chicken batches will cook for approximately 15 mins. or until golden brown all over. Drain on paper towels and keep in 150°F oven to keep warm.

Sauce:
Peel and crush one clove of garlic. Cut about a large thumb-size piece of ginger. Half it lengthwise, then crush the ginger pieces to release the juices. Pour the soy sauce, brown sugar and water in a large pot. Add the crushed garlic and ginger. Stir and bring to a boil, then lower the heat to simmer until reduced. Slice green onion to garnish chicken. Drizzle sauce over chicken and serve with rice. Sprinkle with crushed red pepper, if desired.