Spicy Fried Chicken Recipe Without Buttermilk
Try this spicy fried chicken recipe without buttermilk for a crispy, Thai-flavored treat with chili flakes. Easy to make, ideal for a snack or appetizer!
Ingredients
MARINADE
- 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
SPICY SAUCE
- 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
Instructions
- Combine white pepper, crispy flour, and water in a big mixing bowl.
- Coat the chicken drumsticks or your cut of chicken with the marinade and let it rest in your refrigerator for at least 30 minutes.
- 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.
- 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.
- Toss the chicken into the wok and thoroughly coat each piece. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can make this recipe kid- and family-friendly by adjusting the amount of chili flakes and chili sauce.
- Get crispy flour at Amazon.
Calories: 478kcal | Carbohydrates: 26g | Protein: 33g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 2614mg | Potassium: 428mg | Fiber: 1g | Sugar: 22g | Vitamin A: 667IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg
