Yield: Approximately 8 pieces of chicken

For the Dry Brine (1:1:1 ratio):

• 25g salt (about 2 tablespoons)
• 25g baking powder (about 2.5 tablespoons)
• 25g MSG (about 2.5 tablespoons)

NOTE: Differences in density creates the volumetric weighing differences

For the Seasoned Flour:

• 2 cups (240g) all-purpose flour
• 5 tablespoons (45g) smoked hot paprika(regular paprika works too)
• 1 tablespoon (10g) powdered chicken bouillon
• 1 tablespoon (10g) garlic powder
• 1 tablespoon (10g) onion powder
• 1 teaspoon (3g) white pepper powder
• 1 teaspoon (3g) ginger powder
• 1 teaspoon (5g) salt
• 1 teaspoon (3g) MSG
• 1/2 tablespoon (3g) black pepper
• 1 teaspoon (2g) celery seed

For the Batter:

• 12 fl oz (355ml) cold sparkling water
• 1 fl oz (30ml) soy sauce
• 3 large eggs
• 1/2 cup (60g) all-purpose flour

Additional:

• 2 cups (240g) all-purpose flour (for first coating)
• Frying Oil
• Chicken Thigh, Leg, Breast, etc

1. Prepare the Chicken (Dry Brine)

• Mix equal parts salt, baking powder, and MSG
• Sprinkle dry brine onto chicken pieces evenly
• Place on a wire rack over a baking sheet(no wire rack ok!)
• Refrigerate uncovered for minimum 45 minutes, up to 12 hours

2. Prepare the 3 Coating Stations

• Station 1: Plain all-purpose flour in a bowl or plate
• Station 2:
• Whisk together soy sauce and eggs first
• Slowly incorporate flour until smooth
• Whisk in cold sparkling water right before you need it
• Station 3: Mix all seasoned flour ingredients in a large bowl
• 3 stations: Plain flour, batter, seasoned flour

3. Heat the Oil For First Fry

• Fill a large, heavy-bottomed pot or deep fryer with oil. Oil must be enough to cover the chicken completely, with about 1 inch or 2.5cm of room.
• Heat oil to 175°C (350°F)

4. Coating Process

• Coat each piece of chicken in plain flour, gripping firmly to make sure it adheres well
• Dip in batter, allowing excess to drip off (thin layer is crucial to a crispy coating)
• Coat thoroughly in seasoned flour mixture, pressing firmly to ensure coating adheres
• Immediately fry for best results

5. Frying

• Fry at 175°C (350°F) for 10 minutes
• OPTIONAL BUT RECOMMENDED: Remove chicken and let rest for 5 minutes on a wire rack, or on paper towels
• OPTIONAL BUT RECOMMENDED: Second fry: Increase oil temperature to 204°C (400°F)
• Return chicken to oil and fry until internal temperature reaches the temperature recommended by your local health jurisdiction
• Drain on a wire rack set over a baking sheet
• Optional: Sprinkle with lemon salt

• Use a reliable thermometer for both oil and meat temperatures
• Don't overcrowd the pot; fry in batches if necessary
• Let chicken rest 5-10 minutes before serving
• Best served hot and fresh
• For the dry brine, use equal weights if measuring (e.g., 10g each of salt, baking powder, and MSG)