serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Crack!
Watch the full episode here.
G
Watch the full episode here.
G
Ingredients
- 1 kg chicken ribs, skin-on
- 25 g chicken bouillon powder
- 1 tsp ground black pepper
- 150 g cornstarch
- salt
- oil, for deep-frying
To serve
- coriander sprigs
- shredded spring onion
- kewpie mayonnaise
Marinating time: 1 hour
Resting time: 20 minutes
Instructions
- Place the chicken ribs, chicken bouillon powder, pepper, cornstarch and a generous pinch of salt in a large ziplock bag. Mix well and refrigerate. Marinate for 1 hour.
- When ready to fry, remove the chicken from the fridge and bring to room temperature, this will take around 20 minutes.
- Fill a medium saucepan with enough oil to deep-fry. Heat the oil to 180˚C. While the oil is heating, place a wire rack over a paper towel-lined baking tray and set aside.
- Fry the chicken, in batches, for 8-12 minutes, or until golden and crisp. Remove from the oil and place onto the wire rack to cool and to drain any excess oil.
- When ready to serve, transfer the fried chicken to a serving platter and sprinkle with coriander sprigs and shredded spring onion. Serve the kewpie mayonnaise on the side, if you like!
Note
• This is a great recipe to keep stored in the freezer at the marinating stage, ready to go for entertaining at short notice. Simply defrost and fry as needed for a simple and delicious meal with very little preparation required.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Crack!
