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Artisan Fried Chicken

Servings
Ingredient Amount
Chicken Thighs or Wings 4 pieces
Water (for brine) (for brine) 1 L
Salt (for brine) 40g
Sugar (for brine) 20g
Garlic (split between brine and marinade) 4 cloves
Ginger (for brine) 4 slices
Black Peppercorns (for brine) 1 tsp
Bay Leaves (for brine) 2 leaves
Light Soy Sauce 2 tbsp
White Pepper 1 tsp
Five Spice Powder ½ tsp
Chilli Powder (optional) 1 tsp
Sesame Oil 1 tsp
Honey (small amount for colour) 1 tsp
Potato Starch 80g
Cornstarch 20g
Frying Oil (enough to submerge the chicken) to taste

Method

Three days. No shortcuts.

Day 1 — Brine

Heat the water and dissolve in the salt, sugar, crushed garlic, ginger slices, peppercorns, and bay leaves. Cool completely to room temperature before adding the chicken — hot brine will par-cook the surface.

Submerge the chicken, cover, and refrigerate for 4–6 hours. Don't exceed 8 hours or it will be too salty.

Day 2 — Marinade

Lift the chicken out of the brine and pat thoroughly dry with kitchen paper. Marinade won't adhere to a wet surface — don't skip this.

Mix together the minced garlic, minced ginger, soy sauce, white pepper, five spice, chilli powder, sesame oil, and honey. Coat every piece evenly, seal in a bag, and refrigerate overnight (minimum 4 hours).

Day 3 — Coat and Fry

Mix the potato starch and cornstarch with a pinch of salt and white pepper. Take the chicken out of the fridge and let it come to room temperature for 30 minutes before coating.

Coat evenly, then rest for 5 minutes — the coating will absorb just enough moisture from the surface to bond. Skipping this causes the crust to separate.

Double fry

Stage Oil Temperature Time
First fry 160°C Thighs 7–8 min, wings 5–6 min
Rest — 3–5 minutes
Second fry 190°C 2 minutes

Drain on a wire rack (not paper — paper traps steam and softens the base). Season immediately while hot.

Oven Version (reliable crispy skin)

Same brine and marinade — skip the coating.

Preheat oven to 220°C. Place skin-side up on a wire rack and roast for 22–25 minutes. Switch to grill/broil for the final 3 minutes to finish the skin.

Key Tips

  • Let the brine cool fully before adding chicken; pat chicken fully dry before marinating
  • Rest after coating: the crust bonds to the surface and won't peel off when fried
  • First fry drives out moisture; second fry crisps the shell at high heat — this is why the crust stays crunchy
  • Drain on a rack: airflow under the chicken prevents the base from steaming soft
  • Use honey sparingly in the marinade — too much burns during the second fry

Serving Suggestions

  • Honey mustard — the classic pairing
  • Kimchi or pickled radish — cuts the richness
  • Fries, corn on the cob

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