Crispy on the outside and tender on the inside, this Asian-Style Fried Chicken is packed with savory, aromatic flavors in every bite. Paired with crispy sweet potato chips, it’s a delicious combination that’s light, crunchy, and incredibly satisfying.
INGREDIENTS:
- 4 tsp Dark Soy Sauce
- ¾ cup Oyster Sauce
- 3 tbsp White Sugar
- 1 tbsp Sesame Oil
- 1 tbsp Sea Salt
- 4 pcs Star Anise
- 2 stalks Leeks, medium
- 5 pcs Laurel Leaves
- 2 Liters Water
Sweet Potato Chips
- 500 grams Sweet Potatoes
PROCEDURE:
- In a mixing bowl, add the dark soy sauce, oyster sauce, white sugar, sesame oil, sea salt, star anise, leeks, and laurel leaves. Mix until well combined.
- Using a large stockpot, add 2 liters of water and also the mixture. Stir it really well.
- Put the chicken into the pot, breast side down. Cover the stockpot and turn the heat to medium. Simmer for 20 minutes.
- After 20 minutes, turn the chicken to the other side and simmer again for 15 minutes. Once done simmering, cool it down.
- Using a roasting fork, lift the chicken carefully and transfer to a cooling rack. Air-dry the chicken for 30 minutes.
- While waiting for the chicken, start cooking the sweet potato chips. Season them first with salt.
- Pour some oil into the pan. Turn the heat to medium. Once the oil is ready, add the sweet potatoes slowly. Stir them to separate the potato chips and cook until crispy and tender. Once cooked, transfer it to a plate with a paper towel. Set it aside.
- Transfer the chicken to a chopping board. Cut the chicken in half starting from the bottom.
- Using a frying pan, heat oil over medium heat. Once the oil is ready, start frying the chicken. Always remember that when frying a chicken, start with the skin side up. Turn to the other side for even cooking.
- Once cooked, transfer the chicken to a plate with a paper towel.
- Start slicing the chicken.
- To assemble, arrange the chicken in a serving dish. Put the sweet potato chips all over the chicken. Ready to serve.
