🍽️Asian Style Crispy Chicken (Restaurant Secret Recipe)

Prep: 20 min
Cook: 25 min
Total: 45 min
Serves: 4
Difficulty: Medium

This restaurant-style recipe reveals the secret of pickle brine for perfect acidity balance. The cornstarch slurry must be whisked cold before adding to prevent lumps. Recipe by Betül from Pratik Tarifler (@bettybakehouse).

Original source ↗

⏱ Prep: 20 min · 🔥 Cook: 25 min · 🍽 Serves: 4 · 📊 Medium

Crispy panko-coated chicken pieces with a glossy, umami-rich glaze featuring the secret ingredient: pickle brine for perfect acidity balance.

🥬 Ingredients

Chicken Preparation

400g (14 oz), cut into large cubes chicken breast

Wet Coating

1 large egg
1 tablespoon cornstarch
125ml (½ cup) cold sparkling water

Dry Coating

240ml (1 cup) panko breadcrumbs
120ml (½ cup) plain breadcrumbs

Famous Glaze Sauce

2 tablespoons spicy pickle brine
5 tablespoons soy sauce
3, minced garlic cloves
1 teaspoon, grated fresh ginger
2 teaspoons cornstarch
250ml (1 cup) water

👨‍🍳 Instructions

Pat chicken pieces completely dry with paper towels and cut into large bite-sized cubes. Set aside at room temperature for 10 minutes.
In a bowl, whisk together egg, 1 tablespoon cornstarch, and cold sparkling water until smooth. In a separate shallow dish, combine panko and plain breadcrumbs.
Dip each chicken piece into the wet mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Heat oil to 175°C (350°F) in a deep pan or fryer. Fry chicken pieces in batches for 5-7 minutes until golden brown and cooked through (internal temperature 74°C/165°F). Transfer to a wire rack.
In a small bowl, whisk together pickle brine, soy sauce, and 2 teaspoons cornstarch with water until completely smooth and no lumps remain.
In a large wok or pan over medium heat, sauté minced garlic and ginger for 30-60 seconds until fragrant but not browned.
Pour the sauce mixture into the pan and stir constantly over medium heat until it becomes glossy and thickened (2-3 minutes). The sauce should coat the back of a spoon.
Add the crispy chicken pieces to the pan and toss quickly to coat each piece completely with the glossy sauce. Serve immediately while crispy.

💡 Tips & Variations

The sparkling water in the coating creates extra bubbles for maximum crispiness - don't skip it!
If you don't have pickle brine, substitute with 1 tablespoon rice vinegar mixed with ½ teaspoon salt
Serve immediately over noodles or rice to maintain the crispy texture

📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram