the perfect fried chicken wing batter

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the perfect fried chicken wing batter

Postby sparks » Mon Jun 24, 2013 8:45 pm

Anyone has the recipe- the nasi lemak type? :drool:

I love the chicken wings at the nasi lemak stall near my place. the batter sticks to the skin & the well-marinated meat is so juicy!

I tried yesterday but wasn't successful as my batter is too thick. I follow the the nasi lemak stall owner on the channel 8 variety show 'when the queue starts', using flour, ketchup(for colour), egg (for crispiness)& sesame oil (for flavour). For flour, I used equal portions of rice & corn flour.

What's the key to get a good batter? Anyone?

sparks
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Re: the perfect fried chicken wing batter

Postby strawberrycupcakes » Tue Jun 25, 2013 12:44 am

do u have a pic?

the rice flour is for the crisp while corn flour is for the texture but result in soggy batter.

U may like to replace corn flour with plain flour?

strawberrycupcakes
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Re: the perfect fried chicken wing batter

Postby cmm » Tue Jun 25, 2013 1:09 am

strawberrycupcakes wrote:do u have a pic?



How about this?

Image

cmm
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Re: the perfect fried chicken wing batter

Postby icy_mama » Tue Jun 25, 2013 9:30 am

hi sparks

your batter recipe seems almost flawless.

i think u may try using cold batter for bigger crisp. i've never tried this batter but only with tempura flour. i should think theory is about the same.

have fun trying. great food deserves it.

icy_mama
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Re: the perfect fried chicken wing batter

Postby sparks » Tue Jun 25, 2013 2:25 pm

Tks for all your tips! prob need to trial & error a few times before getting the correct proportions. I remember the tip abt ice water & using all purpose/plain flour or even self-raising flour. I believe the key is in the details like which flour, what proportion (say say half-half),etc.

cmm, yes, that's what I'm talking about. :drool:

sparks
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Re: the perfect fried chicken wing batter

Postby sparks » Tue Jun 25, 2013 2:30 pm

strawberrycupcakes wrote:the rice flour is for the crisp while corn flour is for the texture but result in soggy batter.

U may like to replace corn flour with plain flour?


I am looking for such advice. Tks!

I've also read that some use tapioca flour for extra crisp. There are so many types of flour out there. Sometimes, I get confused over using them, eg. if I use self-raising one, does it mean i can skip using egg? What is the diff b/w tapioca flour & tapioca starch? what is Sweet potato flour use for??

sparks
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