MasterChef Australia Recipe | Popcorn Chicken vs. Southern Fried Chicken
This week we recreated two different fried chicken recipes from Master Chef Australia 2022 Master Class 2022. It was Jenn Leea`s Taiwanese Night Market Style Popcorn Chicken vs. Julie Goodwin`s Southern Fried Chicken. Watch the video to see which one we preferred!
Ingredients
Popcorn Chicken
4 deboned, skin on chicken thighs
1 Tbsp soy sauce
1.5 - 2 pieces fermented tofu (optional)
½ tsp sugar
1 tsp black vinegar
1 Tbsp Taiwanese mushroom oyster sauce
½ tsp ground white pepper
1 tsp minced garlic
1 tsp Taiwanese rice wine
½ tsp Chinese five spice powder
750ml vegetable oil
1 bunch Thai basil leaves, picked
250g sweet potato starch
½ tsp ground white pepper
½ tsp salt
½ tsp chilli powder (optional)
Method
Cut chicken into bite size pieces. Make a marinade by combining soy sauce, fermented tofu if using, sugar, black vinegar, mushroom oyster sauce, ½ teaspoon white pepper, minced garlic, rice wine and five spice powder together.
Add the cut chicken and stir to coat In a large wok over medium heat, warm vegetable oil to 160°C. Carefully add in the large handful of Thai basil leaves and as it starts to spit a bit and small bubbles appear around the edges of the leaves, scoop them out with a strainer and set aside.
Toss the marinated chicken pieces with sweet potato starch and place into oil to fry for 1-2 minutes, removing while the chicken pieces are still white.
Increase heat to 190°C and once it starts rippling, return chicken pieces, fry for another 1 minute, until golden.
Return the fried basil leaves to the chicken and fry for another 10-20 seconds then scoop everything out of the wok.
Drain on a tray lined with paper towel. Combine ½ teaspoon of pepper, salt and the chilli powder if using in a large bowl. Toss the chicken through the seasoning and serve.
ENJOY!
Ingredients
Southern Fried Chicken
1.8kg frying pieces (drumsticks, thigh cutlets, wings)
1 Tbsp cooking salt
1 cup plain flour
2 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp s onion powder
2 tsp ground dried oregano
½ tsp ground chilli powder
1 tsp finely ground white pepper
1 tsp freshly ground black pepper
2 tsp fine table salt
3 eggs, beaten
vegetable oil for deep frying
Method
Place the chicken in a large pot with cooking salt. Cover with cold water. Place over medium-high heat and bring up to the boil. Reduce the heat to a simmer and simmer for around 5 minutes, until the chicken is almost cooked through. Remove the chicken from the heat and allow to cool in the water for a further 10 minutes. Drain chicken through a colander thoroughly.
Pour oil into deep fryer and preheat to 180°C.
In a large mixing bowl, combine the flour, smoked paprika, garlic powder, onion powder, dried oregano, ground chilli, white pepper, black pepper and salt.
Roll chicken pieces in the spiced flour mixture. Take one piece of chicken at a time and dip it into the egg, allowing the excess egg to drain back into its bowl then dip the chicken in the spiced flour once more and set aside on a plate. Repeat with the remaining chicken.
Fry the chicken in 2 batches for 6-8 minutes or until the batter is golden brown and crunchy. Place the fried chicken pieces onto a paper towel lined tray. Season with flaked salt.
ENJOY!