Chinchakriya's Yogurt Fried Chicken and Chili Oil
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Chinchakriya's Yogurt Fried Chicken and Chili Oil
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
A marinade for chicken that combines Chobani® Whole Milk Greek Yogurt and spices. We recommend marinading the chicken in Greek Yogurt for at least 12 hours to ensure tender, juicy, flavorful chicken after frying. Recipe by Chinchakriya Un.
Ingredients
Prepare your chicken into desired pieces, set aside.
Combine smoked paprika, white pepper, garlic powder, ground coriander, and mushroom powder in a bowl; set aside.
In a separate bowl, combine yogurt, 3 grated garlic cloves, fish sauce, and 2 tsp. grated ginger.
Separately, combine spices, yogurt, and 2 eggs; mix well.
Add desired chicken pieces and lather chicken in yogurt. Cover, set aside in fridge, and marinate for at least 12 hours if possible.
In a food processor, add onion and chili peppers and process into a paste. Set aside.
In a skillet, heat ⅓ cup of safflower oil to 350ºF and fry garlic, ginger, and star anise, being careful not to let the garlic burn.
When edges of garlic begin to turn brown, add pepper/onion paste, salt, and sugar. Fry until dark brown, 10-15 minutes.
Add fish sauce to taste and reserve oil and chili in a glass jar. Store in fridge.
In a bowl, combine flour, cornstarch, and baking powder; mix well.
Remove chicken from marinade and place on a sheet rack. Any leftover marinade from bowl should be integrated into batter. Bread chicken and set aside.
Heat frying oil to 425ºF. Fry chicken for about 8 minutes on one side, or until it reaches a golden brown color. Flip and fry for an additional 6 minutes, or until internal temperature reads 165ºF. Toss chicken in chili oil to serve.
