Al baik saudi chicken
1 chicken, cut into 8-10 pieces (with or without skin, up to you)
Wash and drain the chicken well. Using a fork, prick the chicken
pieces all over.
Then marinate them in:
1 beaten egg
2 tablespoon. all-purpose flour
2 tablespoon. corn flour
1 teaspoon. ginger paste
1 tablespoon. garlic paste
1 tablespoon. soya sauce
1 teaspoon. vinegar
1 tablespoon. lemon juice
1 teaspoon. red chili powder
1 teaspoon. cinnamon powder
1 tablespoon. paprika
salt to taste
½ teaspoon. Chinese salt
½ teaspoon. black pepper powder
Cover with cling film and put the bowl in the refrigerator for at
least 4 hours, preferably overnight.
Next, mix half a cup of flour with half teaspoon. salt and half teaspoon. chili
powder. Put this in a plastic bag.
Now, 2 pieces at a time, put the chicken in the flour bag and
shake to make sure each piece is well coated with the flour. This
helps give the chicken a perfect rough and crispy surface.
Heat oil on high, add the chicken pieces without crowding the
pan. You can do them in 2-3 batches. Lower the heat and deep-fry
each batch for about 15 minutes, making sure to turn the chicken
pieces once or twice in the oil in order to get them golden on all
Drain on kitchen towels and serve with fries