Crispy Boneless Fried Chicken Thighs: The 200ml Oil Secret

Make Crispy Boneless Chicken Thighs Using Only 200ml of Cooking Oil

Crispy Boneless Fried Chicken Thighs: The 200ml Oil Secret

We’ve created a recipe to overcome the common drawback of fried chicken requiring excessive oil. This method allows you to make delicious fried chicken using just 200ml of cooking oil, ensuring a crispy exterior and juicy interior with minimal oil.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Chicken
  • Occasion : Bar food
  • Cooking : Deep-fry
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Intermediate

Crispy Fried Chicken Thighs

  • 500g boneless chicken thigh meat
  • 200g frying powder (tempura flour)
  • 20g starch powder
  • 200ml cooking oil
  • 1/2 lemon
  • 1 egg yolk
  • 30ml milk

Cooking Instructions

Step 1

Begin by preparing 500g of boneless chicken thigh meat. To tenderize the chicken and remove any gamey odors, marinate it in 30ml of milk and 1 egg yolk for at least 30 minutes in the refrigerator. This marination step is crucial for achieving a tender texture and enhancing the overall flavor. While the chicken marinates, prepare the frying batter.

Step 1

Step 2

In a bowl, combine the chicken thigh meat with 30ml of milk and 1 egg yolk. Gently massage the ingredients into the chicken, ensuring an even coating. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes. This process will make the chicken significantly more tender and help retain its juices when fried.

Step 2

Step 3

In a separate bowl, place 200g of frying powder. Gradually add water while mixing to create a batter. The batter should be slightly thin, allowing for a light and even coating on the chicken pieces. If the batter is too thick, the fried coating can become heavy and greasy. Once the batter is ready, add all the marinated chicken pieces and coat them thoroughly.

Step 3

Step 4

For extra crispiness, we’ll use 20g of starch powder. This is a key ingredient for achieving a perfectly crunchy coating. Mix the starch powder with a small amount of water and let it sit until the starch settles at the bottom. Carefully pour off the clear water from the top, retaining only the settled, milky starch at the bottom. Add this concentrated starch to your frying batter. This ‘settled starch’ is the secret to an exceptionally crispy fried chicken.

Step 4

Step 5

Ensure the chicken pieces are well-coated with the batter, including the added starch. The coating should be thin and uniform. Once coated, immediately proceed to frying. Do not let the coated chicken sit for too long before frying.

Step 5

Step 6

Now, let’s fry the chicken. Since we are using only 200ml of oil, precise temperature control is essential. Heat the 200ml of cooking oil in a pan to 170°C (340°F). As soon as you add the chicken, the oil temperature will drop. For the first fry, maintain the temperature around 170°C for approximately 3 minutes. After the first fry, immediately increase the heat to high to bring the oil temperature back up. For the second fry, cook for another 4 minutes to achieve maximum crispiness. During frying, flip the chicken pieces frequently to ensure even cooking and browning on all sides.

Step 6

Step 7

Because you’re using a limited amount of oil (200ml), it’s crucial to monitor the heat and flip the chicken pieces regularly to ensure they cook evenly and don’t burn. This technique guarantees a crispy exterior and a moist, tender interior, even with minimal oil. For an extra burst of flavor, squeeze the juice of 1/2 lemon over the finished fried chicken.

Step 7



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