Spicy Fried Chicken Recipe Without Buttermilk

Ingredients

• 1.1 lb chicken (drumsticks, wings, or thighs)
• 1/2 teaspoon white pepper
• 2 tablespoons tempura flour (or cornstarch or rice flour)
• 2 tablespoons water
• 2 tablespoons tomato ketchup
• 1 tablespoon chili sauce
• 2 tablespoons oyster sauce
• 1 1/2 teaspoon salt
• 3 tablespoons white sugar
• 1 teaspoon dried chili flakes (adjust to taste)
• 1/2 cup water

Steps

1. 1

   Combine white pepper, crispy flour, and water in a big mixing bowl.

2. 2

   Coat the chicken drumsticks or your cut of chicken with the marinade and let it rest in your refrigerator for at least 30 minutes.

3. 3

   Heat oil to a steady 350°F or 180°C in a deep pot, deep-fryer, or wok and add the marinated chicken pieces to it. Fry them for about 12 to 15 minutes, aiming for a golden-brown hue and an internal temperature of 165°F for fully-cooked chicken. Make sure to flip them a couple of times for even cooking. Once they're done, transfer them to a wire rack or paper towels to let them drain.

4. 4

   While the chicken is resting, make the sauce. In a large wok or skillet over medium heat, combine red chili flakes, oyster sauce, white sugar, chili sauce, ketchup, water, and salt. Stir and cook until sugar is dissolved, about 5 minutes.

5. 5

   Toss the chicken into the wok and thoroughly coat each piece. Serve immediately.