Crispy Fan-Cut Fried Chicken with Pantry Spices
Make Queen Kitchen’s crispy fan-cut fried chicken with pantry spices, a long marinade, tapioca and rice flour, and a two-stage fry.
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Queen Kitchen’s fan-cut fried chicken gives chicken thighs a crisp coating and a distinctive shape. The meat is opened out along the bone, marinated with aromatics and spices, coated in a tapioca-and-rice-flour mixture, then fried twice.
This is a home-cooking recipe built around familiar pantry seasonings and a few deliberate steps. Allow time for the chicken to marinate, and watch for the light-brown color during the first fry before returning it to the oil for the final crisping. Here are the ingredients and method from the video.
Ingredients
- 10 chicken thigh pieces
- 14 cloves garlic
- 12 shallots
- 2 tbsp coriander seeds
- 4 g ginger
- 10 kaffir lime leaves, thinly sliced (remove the center ribs)
- 2 tbsp lemon juice
- 2 tsp paprika powder
- 1 tsp chili powder (optional for children)
- 2 tsp turmeric powder
- 2 tsp chicken stock seasoning
- ½ tsp salt
- 1 egg
- 10 tbsp tapioca flour
- 4 tbsp rice flour
- 2 tsp baking powder
- Cold water, as needed
- Bird’s eye chilies, to taste
- Shallots & garlic
- Hot oil from frying the chicken
How to Make It
- On one side of each chicken thigh, make a lengthwise cut along the bone. Separate the meat from the bone without cutting all the way through, then spread it open like a fan.
- Grind the garlic, shallots, coriander seeds, and ginger. Combine them with the paprika, chili powder if using, turmeric, chicken stock seasoning, salt, kaffir lime leaves, and lemon juice. Coat the chicken evenly and marinate for at least 5 hours or overnight.
- Add the egg, tapioca flour, rice flour, and baking powder to the marinated chicken. Pour in cold water a little at a time while mixing. Stop when the coating is neither too thick nor too runny and all the chicken is covered evenly.
- Heat plenty of oil so the chicken can be submerged. Fry the pieces, turning them occasionally. When they turn light brown, lift them out and drain. Fry the remaining pieces while the first batch rests.
- Fry the chicken a second time in hot oil over medium heat. Remove it when it is fully crispy and the coating has become firm, then drain.
- For the sambal bawang, pound the bird’s eye chilies with shallots and garlic. Pour hot oil from frying the chicken over the mixture.
- Serve the fried chicken with warm rice, fresh vegetables, and sambal bawang.
Why This Recipe Works
The ingredient list draws on familiar home-cooking staples: garlic, shallots, coriander, ginger, kaffir lime leaves, and powdered spices. The coating uses tapioca flour, rice flour, and baking powder. The video does not call for special equipment; the process centers on preparing the seasonings, coating the chicken, and frying it.
The fan cut is the recipe’s defining preparation step. Opening the thigh without cutting the meat completely through creates a broad piece that can be coated with the marinade. The video recommends marinating for at least 5 hours or overnight, so this is a useful dish to plan ahead. Once the chicken is ready, the two-stage fry is the method shown for making the coating crisp and firm.
The recipe also uses the frying oil for the sambal. Pouring hot oil over pounded chilies, shallots, and garlic ties the side condiment to the chicken without adding ingredients beyond those listed. If you are cooking for children, the video notes that the chili powder in the marinade can be skipped. The bird’s eye chilies in the sambal are listed as an amount to taste.
Want to see how the chicken is cut, coated, and fried? Watch the full Ayam Goreng Kipas Kriuk video on Queen Kitchen. For more recipes, subscribe to Queen Kitchen on YouTube and follow Queen Kitchen on Facebook.
