Pollo Diablo (Garlicky, Spicy, Deep-Fried Chicken)
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
12 cups
Corn Oil (for deep frying)3 cup
Egg White1 pinch
Garlic Salt3 cups
Cornstarch4 tbsps
Garlic (minced)1 tsp
Yellow Onion (minced)3 tbsp
Green Onion (minced)1 pinch
Garlic Powder1 cup
Hot Chili Oil (divided)2 tbsps
Sesame Oil (divided)Directions:
1
In a Dutch oven or deep-fryer heat oil to 375 degrees F
2
In a medium bowl, beat the egg whites with a handheld mixer until frothy
3
Place the chicken pieces into the egg whites, mixing until each piece is covered
4
Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute
5
Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch
6
Cover the pieces completely by turning in corn starch
7
Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch
8
If using a deep-fryer place the pieces into a fry basket
9
Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook
10
Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes
11
The chicken should appear somewhat dry, not oily, when the basket is lifted
12
If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes
13
For the garlic mixture: In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine
14
Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat
15
Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown
16
Add approximately 2 cups of the fried chicken and toss to cover with the sauce
17
Finish them with a pinch of garlic salt
18
Toss once more and serve
19
Repeat with the remaining chicken