![\"old](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2026\/01\/Extra-crispy-fried-chicken-1-683x1024.jpeg\")
<\/figure>\n\n\n\nNote: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n Below is a list of ingredients used in my mother-in-law\u2019s recipe, with the addition of baking soda and vinegar for extra crispiness.\u00a0She only uses simple ingredients that are readily available in the kitchen.<\/p>\n\n\n\n Below is a detailed step-by-step guide on how to prepare the chicken. I\u2019ve broken it down into subsections for clarity. The steps in the recipe card below are an abbreviated version.<\/p>\n\n\n\n Baking soda <\/a>makes the skin crispier and helps it brown better. This is the only step I added to my mother-in-law\u2019s original recipe.<\/p>\n\n\n\n Now add the ginger juice, light soy sauce,<\/a> salt, sugar, ground white pepper, potato starch, and Shaoxing wine<\/a> to the chicken. Massage these ingredients into the chicken thoroughly, then let it marinate for a few hours before frying.<\/p>\n\n\n\n The small amount of starch helps bind the liquid ingredients in the marinade to the chicken more effectively. At a later stage, we will coat the chicken again with potato starch before deep frying to create a thin layer that helps crisp up the skin.<\/p>\n\n\n\n An easy way to make ginger juice is to lightly bash the ginger, finely chop it, then place it into a cloth bag or wrap it in a piece of cheesecloth and squeeze out the juice. Ginger juice is the most important ingredient in my mother-in-law\u2019s recipe, and I highly recommend using fresh ginger juice for the best flavor.<\/p>\n\n\n\n Marinate the chicken for half a day for the best results, so the flavor can fully penetrate the chicken drumsticks.<\/p>\n\n\n\n Now we proceed to the actual deep frying. Before frying, prepare a bowl of potato starch to coat the chicken. Potato starch<\/a> gives the best crispiness, but if you don\u2019t have it, cornstarch is a good substitute.<\/p>\n\n\n\n Place the drumsticks into the bowl and coat them completely with the potato starch. Use your hands to lightly press the starch onto the drumstick so it sticks firmly, then shake off the excess. What we want is a thin layer of starch. If it\u2019s too thick, it won\u2019t be as crispy as a thin coating.<\/p>\n\n\n\n Let the coated chicken rest for about 10 to 15 minutes so the starch can absorb moisture and adhere firmly to the skin. This helps prevent excess starch from falling off into the oil and dirtying it.<\/p>\n\n\n\n The drumsticks will be fried twice. For the first round, we use a lower temperature to fully cook the chicken.<\/p>\n\n\n\n Start by heating the vegetable oil with a high smoking point, such as corn oil, canola oil, or palm oil, to about 150\u00b0C\/300\u00b0F. You can use a kitchen thermometer<\/a> to check the oil temperature. If not, insert a wooden chopstick into the oil. When small bubbles slowly rise from the surface of the chopstick, the oil is at the right temperature.<\/p>\n\n\n\n Deep fry the drumsticks in batches until they are light golden brown and fully cooked in the center, with an internal temperature of about 75\u00b0C\/167\u00b0F. This usually takes around 6 to 8 minutes, depending on the size of the drumsticks.<\/p>\n\n\n\n Remove the chicken from the hot oil and let it rest on a wire rack or a wire mesh colander. Do not <\/em>place it on a paper towel, as they trap moisture and will soften the crust, making it less crispy.<\/p>\n\n\n\n Let the chicken rest for about 10 to 15 minutes to let the moisture migrate from the center to the surface. <\/p>\n\n\n\nThe Main Ingredients<\/h2>\n\n\n\n
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![\"mother](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2026\/01\/OS-fried-chicken-image-4.jpeg\")
<\/figure>\n\n\n\nHow to Prepare and Cook<\/h2>\n\n\n\n
1. Soak the chicken in baking soda<\/h3>\n\n\n\n
How<\/h4>\n\n\n\n
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How baking soda works<\/h4>\n\n\n\n
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2. Marinate the Chicken<\/h3>\n\n\n\n
3. Coat the Chicken with Starch<\/h3>\n\n\n\n
4. First Fry at Lower Temperature<\/h3>\n\n\n\n
5. Second Fry for Extra Crispiness<\/h3>\n\n\n\n