How to Make Delicious Salted Fried Chicken Like a Restaurant That Everyone Loves

How to Prepare Salted Fried Chicken

• 1

  Prepare the Chicken

  Cut the chicken into small pieces, then soak it in diluted salt water for about 7 – 10 minutes to eliminate the unpleasant smell of the chicken. Rinse with clean water and let it drain in a colander.

  Effective Ways to Remove the Smell of Chicken

  • After purchasing, rub the chicken with salt, then apply some alcohol on the surface of the chicken skin. Gently “massage” with your hands to allow the alcohol and salt to penetrate the skin, helping to remove the fishy smell and make the meat more flavorful.
  • Then rinse the chicken briefly with clean water, season the chicken sequentially with salt, alcohol, lime juice, and then add the specific spices of the dish. However, you should only marinate with lime juice and alcohol in moderation to enhance the flavor of the meat; if over-marinated, it will have the opposite effect.
  • Heat some oil in a pan until it is hot. Add the chicken and stir-fry for about 2 – 4 minutes before removing it. Finally, use the prepared chicken to cook your favorite dish.

  
• 2

  Prepare Other Ingredients

  Peel the garlic, wash it clean, and then crush it finely. Wash the lime leaves and cut them into small strips. Peel the ginger, wash it clean, and then cut it into thin slices.

  Wash the lemongrass, cut it into sections, smash it, and then tear it into small strips.

  Note

  • You only need to fry the glutinous rice and mung beans until fragrant, not too golden, to preserve the distinctive flavor of the glutinous rice and mung beans.
  • You should fry the salt separately from the glutinous rice and mung beans, as the salt can be fried for a long time, while the other ingredients only need to be fried until fragrant.
  • Do not fry over high heat, as high heat will burn the ingredients.

  

  

  
• 3

  Marinate the chicken

  You marinate the chicken with a mixture of spices including: all the minced garlic, 1 teaspoon of seasoning, 1 teaspoon of fish sauce, and 1 egg yolk. Use chopsticks to mix well and let it sit for about 15 – 20 minutes for the chicken to absorb the spices.

  

  

  

  
• 4

  Make the roasted salt mixture

  Before roasting, you should soak the sticky rice and mung beans in water for about 15 – 20 minutes to soften them.

  Put a pan on the stove, wait for the pan to heat up, then add the sticky rice and mung beans, stirring evenly for about 15 minutes until the sticky rice and mung beans become dry and golden, then add 2 teaspoons of salt and 1/2 teaspoon of whole pepper, and roast for another minute.

  Next, pour the mixture into a mortar and grind it finely, then pour it into a bowl.

  

  

  

  
• 5

  Fry lemongrass and ginger

  Put a pan on the stove and add about 1 cup of cooking oil, then heat it until boiling. When the oil is boiling, add the shredded lemongrass and fry, using chopsticks to stir gently to avoid splattering oil. Fry for about 3 – 4 minutes until the lemongrass turns straw yellow, then remove and place on a plate lined with paper towels or oil-absorbing paper.

  Continue to add the ginger and fry for about 1 minute, then use a strainer to remove it to a plate; similarly, add the sliced kaffir lime leaves and fry for about 5 seconds, then remove and place on a plate to drain the oil.

  

  

  

  
• 8

  Final Product

  Salted fried chicken is completed with eye-catching colors. The chicken skin is crispy and fragrant, while the meat retains its characteristic tender sweetness.

  The salty taste of salt combined with the rich flavor of mung beans and sticky rice along with fried lime leaves and lemongrass makes this dish more appealing than ever. You can enjoy it with a bowl of chili lime salt or any other favorite dipping sauces, all of which are fantastic.