Sunday, August 5, 2012

Crispy Fried Ginger Chicken

I am not a big fan of ginger. Give me garlic and I will put it in nearly everything I cook. But ginger is a different matter. I guess my skepticism comes from the fact that I have not been able to use ginger in any recipes that drove me over the hills (in a good way!) or may be it is just the smell and the flavour that puts me off. But every time I pass along the veggie isle in the super market the old crinkly brown little guys taunt me as if to say "wont you give me a chance???" Hence the birth of this little concoction of mine. I decided to challenge myself and use only ginger as the main ingredient of this recipe. To my  astonishment this actually turned out to be really tasty. I for the first time enjoyed the sweet gingery fragrance whiffing out of the chicken at each bite and realised why these little roots are so famous among many cooks. Thus I could wait no longer but to share these recipe with my beloved readers. Let me how you like it.

Servings: 4


   Chicken drumsticks - 8 pcs (about 500 gms)
    Plain flour - 1 cup
    Bread crumbs - 1 cup
    Egg - 1
    Milk - 1/2 cup
    Chili flakes - 1/2 tsp
    Salt - 1 pinch
    Black pepper  - 1/2 tsp (coarsely ground)
    Oil for deep frying

    Ginger - 1 tbsp minced
    Black pepper - 1 tsp (coarsely ground)
    Chili flakes - 1 tbsp
    Salt - 1.5 tbsp
    Brown Sugar - 1 tbsp
    Cold water - 2-3 cups


    1. Make the brine solution and set it aside for 1/2 an hour for the flavours to develop.
    2. Meanwhile wash and drain the drumsticks. Wipe them with a paper towel if  they are too moist. In a zip lock bag place the chicken and pour in the brine solution. Zip up the bag and place it in a bowl and refrigerate overnight.
    3. On the day of cooking take the chicken out of the fridge and let it come to room temperature (leave it on the kitchen counter for about 2 hours). You must let the chicken come to room temperature before you fry them otherwise they will overcook on the outside and remain raw inside.
    4. Now the crumbing part. Prepare an assemble line for yourself. I like having everything set out before I do any crumbing. So, in a bowl place the flour, in another bowl the bread crumbs. Stir in the chili flakes and black pepper in the bread crumbs. In a third bowl whisk in the egg with the milk and a pinch of salt and black pepper.
    5. Drain the chicken from the brine solution and give them a quick rinse in cold water to remove any brine from the surface. Don't worry, you are not loosing any flavour. Socking the chicken in brine overnight allowed it to absorb all the flavour it needed.
    6. Now toss the chicken drumsticks in the plain flour. Shake of excess and dip them in the egg wash and then toss them again in the bread crumbs. I like placing the bread crumbs in a big enough bowl so that I can just swirl the bowl around to coat the chicken pieces in the bread crumbs. Makes the job so much less messier when you dont have to use the egg dipped fingers back in the crumbs to crumb up your own finger tips.
    7. Once all the chicken pieces have been crumbed, heat up the oil in a deep non stick frying pan and cook the chicken on med heat, about 4-5 min on each side, until golden. To make sure it has cooked all the way through, stab one of the pieces on it's thickest part with a small knife and see if the juices run clear, it has been cooked through.Once the chicken have been cooked through remove from heat and let drain on a paper towel.
    8. Serve with any sauce that takes your fancy. Being a chili fan I love to dip it in hot chili sauce. Yuumm!!!