Preparation: 

Preparation time: 10 min

Cooking time: 20 min

Serving: 8

Ingredients:

Brining Solution:

• 8 cups water
• 1 cup salt
• ¼ cup brown sugar
• 1 tsp garlic powder

Chicken:

• 1 cup flour
• 1 cup cornstarch
• 2 whole eggs (beaten)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp five-spice powder
• 8 pcs chicken (leg-thigh fillet)
• 5 cups cooking oil (for frying)

Brown Gravy:

• 1 tbsp butter (unsalted)
• 1 tbsp flour
• 1 cup chicken stock
• ¼ cup milk
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp soy sauce

Instructions:

1. Brining the chicken

• Combine half of the water, salt, garlic powder, and sugar in a pot. Heat until the sugar and salt dissolve
• Pour the other half of the liquid into the pot. Allow the mixture to cool
• Place chicken in a bowl, pour brine over the chicken, cover, and refrigerate for 5 hours to a day
• Rinse the chicken and pat them dry.

• Combine the flour, cornstarch, salt, pepper, and five-spice powder in a bowl
• Coat the chicken in the seasoned flour/cornstarch mixture. Make sure that they are well-coated
• Dip the chicken in the beaten eggs, then back to the seasoned flour and cornstarch mixture.
• Heat the vegetable oil in a deep pot, and deep fry the chicken for about 10-12 minutes depending on the size of the chicken you are cooking
• Cook until golden brown
• Drain on excess oil with paper towels
• Serve with gravy by the side!

• In a pot, melt the butter and toss the flour in to make a roux
• Add the chicken stock in and mix well
• Pour the milk infollowed by the soy sauce
• Stir well, and let it simmer until it thickens
• Season according to your preference with salt and pepper