@robin_afghan_60: #robin_schuh#

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Tuesday 04 November 2025 19:19:34 GMT

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king of music 💖💖💖 :

🌹🌹🌹🌹🌹🌹🌹🌹🌹

2025-11-08 22:11:31

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Chilli Oil Fried Chicken 🌶️ This has to be one of the best fried chicken recipes I’ve ever made!! Those whole spice flavours come through so well without being overpowering. Is this an authentic chilli oil recipe? No, But I’m Pakistani, so I know a thing or two about flavour😏 Ingredients Chicken (2kg): * Buttermilk * Pickle juice * 2 tbsp coarse black pepper * 2 tbsp celery salt * 1 tbsp onion powder * 2 garlic cloves (grated) * Salt * MSG Flour Dredge: * 500g plain flour * 50g potato flour * 6 tbsp black pepper * 2 tbsp celery salt * 2 tbsp onion powder * Salt Chilli Oil (I eyeballed the whole thing😛) * Spring onions * Garlic * Korean chilli flakes * Paprika * Soy sauce * Salt * MSG Whole spices for the oil: * Star anise * Cinnamon * Cardamom * Bay leaves * Cloves * Sichuan peppercorns White Sauce: * 4 tbsp mayo * 2 garlic cloves (grated) * 1 tsp black pepper * Juice of ½ lemon * 1 tsp honey * Salt * MSG Method👇 1️⃣ Add all the marinade ingredients to the chicken and leave it to marinate for as long as possible. The longer it sits, the juicier it’ll be. 2️⃣ Add oil to a pot over a low heat and throw in all the whole spices. Let them gently infuse until fragrant. Meanwhile, add the spring onions, sliced garlic and the remaining chilli oil ingredients to a bowl. Slowly ladle the hot infused oil into the bowl a little at a time. Give it a mix and your homemade chilli oil is done. 3️⃣ Mix together all the flour dredge ingredients. Coat the chicken, shake off the excess, dip it into water, then back into the flour for a second coating. Leave the coated chicken to rest for 5–10 minutes so the crust sticks properly. 4️⃣ Heat your oil to 170°C and fry the chicken in batches. Don’t overcrowd the pan or the chicken will absorb too much oil. Cook for around 10–15 minutes, depending on the size of the pieces. 5️⃣ Once cooked, place the chicken onto a wire rack and brush generously with the chilli oil while it’s still hot. 6️⃣ Mix together all the white sauce ingredients, then thin it out with a little water until it’s drizzleable. Drizzle it generously over the chicken. I’d tell you to leave it for 10 minutes before eating… but I definitely didn’t🥵🌶️ #chilli #friedchicken

Chilli Oil Fried Chicken 🌶️ This has to be one of the best fried chicken recipes I’ve ever made!! Those whole spice flavours come through so well without being overpowering. Is this an authentic chilli oil recipe? No, But I’m Pakistani, so I know a thing or two about flavour😏 Ingredients Chicken (2kg): * Buttermilk * Pickle juice * 2 tbsp coarse black pepper * 2 tbsp celery salt * 1 tbsp onion powder * 2 garlic cloves (grated) * Salt * MSG Flour Dredge: * 500g plain flour * 50g potato flour * 6 tbsp black pepper * 2 tbsp celery salt * 2 tbsp onion powder * Salt Chilli Oil (I eyeballed the whole thing😛) * Spring onions * Garlic * Korean chilli flakes * Paprika * Soy sauce * Salt * MSG Whole spices for the oil: * Star anise * Cinnamon * Cardamom * Bay leaves * Cloves * Sichuan peppercorns White Sauce: * 4 tbsp mayo * 2 garlic cloves (grated) * 1 tsp black pepper * Juice of ½ lemon * 1 tsp honey * Salt * MSG Method👇 1️⃣ Add all the marinade ingredients to the chicken and leave it to marinate for as long as possible. The longer it sits, the juicier it’ll be. 2️⃣ Add oil to a pot over a low heat and throw in all the whole spices. Let them gently infuse until fragrant. Meanwhile, add the spring onions, sliced garlic and the remaining chilli oil ingredients to a bowl. Slowly ladle the hot infused oil into the bowl a little at a time. Give it a mix and your homemade chilli oil is done. 3️⃣ Mix together all the flour dredge ingredients. Coat the chicken, shake off the excess, dip it into water, then back into the flour for a second coating. Leave the coated chicken to rest for 5–10 minutes so the crust sticks properly. 4️⃣ Heat your oil to 170°C and fry the chicken in batches. Don’t overcrowd the pan or the chicken will absorb too much oil. Cook for around 10–15 minutes, depending on the size of the pieces. 5️⃣ Once cooked, place the chicken onto a wire rack and brush generously with the chilli oil while it’s still hot. 6️⃣ Mix together all the white sauce ingredients, then thin it out with a little water until it’s drizzleable. Drizzle it generously over the chicken. I’d tell you to leave it for 10 minutes before eating… but I definitely didn’t🥵🌶️ #chilli #friedchicken

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