Best Brandy Fried Chicken Recipes

Brandy Fried Chicken image

Provided by foodart

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole chicken, cut into 10 pieces
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons ginger powder
1 tablespoon sugar
1/3 cup brandy
1/8 cup dark soy sauce
1/8 cup oil
2 eggs, beaten
1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1 cup cold water

Steps:

In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

Chinese Brandy Fried Chicken image

Provided by Tichiba

Categories Meat

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, cut in half lengthwise
1/2 cup brandy
1/4 cup soy sauce
1/2 cup chicken consomme
1 teaspoon fresh ginger, grated
1 cup flour
2 teaspoons baking powder
1 egg, beaten
1 teaspoon salt
1 cup ice water

Steps:

Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
Preparation of batter:.
Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.