It is not Chinese New Year without fried chicken seasoned with fruit seasoning salt at our home and my auntie’s. I am not sure who came up with the idea many moons ago, I think my aunties are all cook wizards, so I am suspecting one of them did. This is so delicious, they are fried all day long during Chinese New Year. I repeat. All. Day. Long. We would sit on dining tables in our house (or my auntie’s) and munch on them like they were bags of potato chips. Cousins who come back to town for the festivities would chat and catch up on gossips over buckets of fried chicken with fruit salt. Both households probably fry 30 chickens on that faithful day. Chickens are not safe that day. Multiply by 10 pieces for each chicken. Of course we are not monsters, we do have a lot of guests and they would finish most of them. After all, there are only 10 of us.
Holiday seasons would be a great excuse for pigging out and downing all the things that you wouldn’t normally do. Such as eating pork leg, out of a can. Munching on sugar-ladden cookies mercilessly. Slurping shark-fin soup. Okay, the last one, we don’t do no more. Overly salty fried chicken is just icing on the cake!
The worst fried chicken you have at home, would always be better than the ones you got outside.
Get one whole chicken. Cut them into smaller pieces. We always cut our chicken into 8 pieces. But if you like to munch on smaller pieces, chop them into 10-12 pieces.
Buy yourself a pack of fried chicken seasoning. If not, mix up your own. That would be 40 g all purpose flour, 5 g garlic powder, 5 g salt. And a pinch of sugar (don’t cringe – sugar is better than MSG)
And the good stuff! Asian fruit seasoning salt! It is made of salt, sugar, pepper powder and ground plum. This salt is what we sprinkle on cut fruit. It is spicy, sweet, sour and hot.
In a bowl, add some flour.
Some fruit seasoning salt.
Store-bought fried chicken seasoning.
Add some water till it is thick and gooey. Mix everything well.
Toss in the chicken pieces. The mixture will become slightly runny because of the water content of the chicken. It is okay. If the mixture is thin, the frying time will be much longer and the chicken will be less crispy. If it is too runny, sprinkle a little bit of flour to get things going a bit smoothly. Marinade for 3 – 6 hours in the fridge. Overnight is much better!
Stab the chicken to death (again). Mother is paranoid of under-cooking the chicken. So making cuts through the sides of the bones is the only way that would ease her mind. Seriously, I am not joking.
Fry in deep oil in batches. Don’t crowd the wok.
This nice golden color is good enough. I wish I can tell you how hot the oil is. But until I buy myself some cooking thermometer, I can’t really tell you. Just deep fry them. Go on.
Usually we eat this as is. It is good enough without any chili dipping sauce. But for the sake of experimenting, I sprinkle some more fruit seasoning salt on top while hot and leave the salt on the side as dipping salt, it was wonderful!
Fried Chicken with Fruit Seasoning Salt
1 whole chicken (600 g), cut into 8 pieces
2 tbsp all purpose flour
1 pack fried chicken seasoning (40 g)
1 tsp Asian fruit seasoning salt
1/4 -1/2 cup water, at room temperature
Oil, for deep-frying
Mix flour, fried chicken seasoning, fruit seasoning salt and water in a big bowl.
Marinade the chicken in the mixture for 3-6 hours, or overnight.
Heat oil in a wok or deep-frying pan over medium heat.
Deep-fry the chicken pieces in batches, 3-4 pieces at a time for 15 minutes till all cooked through.
Remove from the wok and sprinkle some fruit seasoning salt on the chicken.
Serve warm with chili sauce or some more fruit seasoning salt.