Ingredients
4 chicken thighs
1/4 cup all purpose flour
1 egg
1/2 cup panko bread crumbs
1 tsp salt
1 tsp pepper
1 tsp give spice powder
2 tbsp oil (peanut is best for crunch if you have it)
Butter to dot
Method
1) Preheat oven to 220 deg C. Pat the thighs dry with kitchen paper. Beat the egg and add the flour. Mix well till you get a claggy mixture. Add the salt, pepper and five spice powder and mix well. Some recipes call for coating the chicken with flour then dipping in egg wash. After watching what Koreans do with fried chicken, I find it doesn't make a difference. In fact, battering it seems to help.
2) Coat with panko bread crumbs. Dust off the excess. Set in the fridge for about 20 mins for it all to come together. This step is very important so that the panko and batter adhere to the skin of the chicken.
3) Pour 2 tbsp oil into a baking dish. Put that in the oven to heat up (at least 5 minutes). Once it is ready, carefully place the chicken thighs in. Be careful as the oil could splatter and spit. It should sizzle when you place the chicken in the hot fat. Place it straight in the oven at 220 deg C for 10 minutes.
4) Turn over chicken. Place dots of butter on the skin. Bake for another 5 mins at 220 deg C then turn down to 200 deg C and bake for another 15 to 20 minutes until chicken is done. I test for doneness either by pricking the thickest centre of the chicken to see if the juices run clear. Or, I can tell eg the juices run out from the bone, and it's no longer bloody (see my picture)
5) Let rest for 5 minutes (for juices to reincorporate) and not to burn yourself. Serve immediately!
Updated: Newer method which seems to work better. http://simmetra.blogspot.com.au/2013/03/oven-chicken.html
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