So. Apparently, yesterday was National Fried Chicken Day, and not a single one of you told me ahead of time so I could get this post up sooner.
I’d be lying if I said I wasn’t disappointed, guys–VERY disappointed.
If you’ve been following me for a while then you KNOW how seriously I take fried chicken. There are few foods that I love more, I’m ALWAYS down for it, and as I’ve said in previous posts: I worked very hard and practiced quite a lot to become one of the cookers of fried chicken that I know. I wear it like a badge of honor. Everyone loves my fried chicken. Everyone.
For a long time, whenever I made it I mainly stuck to one recipe/technique that I shared a while ago on the blog. It’s definitely still a winner that I highly recommend, but I also recently decided to start experimenting with different flavors to see if I could put a different kind of twist to the standard ‘flavor’ of salty/peppery flour and egg mix that most fried chicken recipes have. The first experiment I did was with this Mexican rendition of fried chicken where the chicken was marinated in oregano-spiced buttermilk, then dipped in a flour mix containing cumin and chili powder; spices both used heavily in Mexican cuisine. Because I MUST eat biscuits with my fried chicken, I also included a recipe for drop biscuits that I flavored with mixed dried herbs.
I’m happy to report back to you guys that I’ve found yet another twist to give to my precious meal of fried chicken and biscuits that’s every bit as delicious as it looks. This time it’s given an Asian flair, with several differences to both the flavors and techniques that I’m used to when making the dish.
First, whereas most chicken is soaked overnight in buttermilk before frying, here it’s instead marinaded in a mix of soy sauce, sesame oil, fresh ginger and Chinese five spice powder. I was skeptical of this at first for a couple reasons: buttermilk is supposed to be what keeps the meat moist and since I strictly use chicken breasts, this is key to me. Second, sesame oil is a VERY potent ingredient where a little usually goes a long way.
The second change that I noticed was first that the wet wash contained not only rice flour (something I’ve previously only baked with and never for savory dishes) but a LOT of cornstarch. More cornstarch than I think I’ve ever used in a single dish, ever. I do know that some fried chicken recipes use cornstarch because it helps the breading stick to the chicken and not slide off. I’ve scooped a tablespoon or two into my dry flour mixes before myself. But this time, the rice flour and cornstarch are used in the wet wash, which I thought was different. However, I decided to go with the recipe and just…see what happened.
These biscuits are probably the most ‘out there’ biscuits I’ve ever made. I could’ve just made standard herb biscuits with this dish and it would’ve turned out fine. However, because I was giving the fried chicken an Asian twist, I wanted to see if I could successfully do the same thing with the biscuits. The first change to them is that there is a generous amount of cornmeal in the dough. The second modification I did was to add two spices to the dough which I thought would give it those Asian flavors I was looking for without being too overpowering: Chinese five spice powder and ground ginger.
This meal was so good, guys. In the first place, this is one of the best fried chicken batters, ever. The crust is sturdy and crunchy, and all that cornstarch is a godsend: the breading doesn’t go anywhere, not even when it’s cooled off. You can taste the flavor of the sesame oil marinade but it isn’t overpowering. The ginger and five spice gives it an aromatic spicy-sweet flavor that’s a good compliment to the saltiness of the breading. Because the biscuits have cornmeal in them, they have a slightly coarser texture, a darker color and (my favorite part) a crustier exterior that makes them have the texture of both biscuits AND cornbread (my other staple side with fried chicken). The ginger and five spice give it that same spicy-sweet flavor that’s in the aftertaste of the chicken. The only thing that made this even better was when I sliced a biscuit, sandwiched the chicken between two halves, then drizzled the whole thing with honey and Sriracha. Yum.
I was VERY pleased with how this dish turned out and am amped to be able to share it with all of you here, and at Fiesta Friday #179, co-hosted this week by Petra @ Food Eat Love and Laura @ Feast Wisely.
Five Spice Fried Chicken & Cornmeal Ginger Biscuits
For Chicken Marinade
- About 3 1/2 pounds of boneless, skinless chicken breasts, sliced in halves
- 6 tablespoons light soy sauce
- 1/4 cup sesame oil
- 2 tablespoons Chinese 5 spice powder
- 2 tablespoons garlic powder
- 1 tablespoon cayenne or black pepper
- 2 tablespoons fresh minced or grated ginger
- 2 cups all purpose flour
- 1 heaping teaspoon of Lawry’s or other seasoning salt
- 2 cups cornstarch
- 1 cup rice flour
- 1 teaspoon Chinese five spice powder
- 1 3/4 cups water
- Vegetable, Canola or Peanut oil for frying (4-6 cups)
- 1 1/2 cups all purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 teaspoon Chinese five spice powder
- 1 teaspoon ground ginger
- 6 tablespoons unsalted butter, frozen
- 1 cup buttermilk (plus more as needed)
For Chicken: Place the chicken in re-sealable Ziploc bag(s). In a medium bowl, combine the soy sauce, sesame oil, five spice powder, garlic powder, cayenne or black pepper and minced ginger. Pour this over the chicken, seal the bag and massage the bag with your hands until chicken is thoroughly coated with marinade inside. Refrigerate for at least 1 hour, preferably overnight.
In a medium size, shallow bowl/baking dish, combine the all purpose flour with the seasoning salt and set aside. In a large bowl, combine the cornstarch, rice flour, five spice, and water with a large whisk or flour until thoroughly combined (it’ll be thick, like tempura batter).
Heat the oil in a large pot or Dutch oven to 350°. Line a baking sheet with wax paper or plastic wrap on the bottom, then place a wire rack on top.
Remove the chicken from the marinade and discard it. Dip each piece of chicken in the shallow dish of all purpose flour with a fork to get a light dusting on both sides, then dip it into batter, holding it up to allow some of the excess to drip off. Then, re dip it into the all purpose flour until the wet batter is sufficiently covered. Place the chicken on the wire rack to allow batter to set, about 2-3 minutes.
Work in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.
For Biscuits: Preheat oven to 400°.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, sugar, five spice powder and ginger with a fork. Using the large holes on a box grater, grate the butter directly into the dry ingredients. Stir with a fork.
Make a well in the center of the bowl . Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.
Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle. Use a bench scraper or very sharp knife to divide the rectangle in half, then divide the halves into thirds or fourths squares (depending on what size biscuits you want).
Line a sheet pan with parchment paper and place the cut biscuits on it. Freeze them for about 15 minutes. In the meantime, fill a shallow pan with water and place it on the bottom rack of the oven.
Brush the biscuits with melted butter, then bake in the oven on the middle rack for about 15-20 minutes, until they’re golden brown on top. Remove from oven to a wire rack to cool completely.