Two Styles of Market-Style Fried Chicken

Clean the chicken, wash in water to remove impurities and blood, cut off the wing tips, and remove excess fat.

Season the cleaned chicken with salt, black pepper, minced garlic, and chicken stock.

Remove any water that has formed due to osmosis from the seasoned chicken.

Mix frying powder and water in a 1:1 ratio to create a batter that is not too sticky and flows like water.

Heat the oil to 180 degrees or higher.

For the thin-skinned old-fashioned style, dip the seasoned chicken into the batter and mix well.

Shake off excess batter and fry the chicken for 7 minutes for the first fry. Do not touch it for the first 1-2 minutes.

After about 2 minutes, separate the pieces, reduce the heat to medium, and fry for 5 more minutes.

Remove the pre-fried chicken, starting with the smaller pieces, while shaking off the oil.

Fry the thin-skinned, crispy old-fashioned style chicken for 3 more minutes just before serving.

For the crispy chicken style, prepare extra frying powder on a wide tray.

Take the chicken out of the batter, place it in the frying powder, and coat it thoroughly by flipping it, ensuring the powder mixes well rather than just pressing it on.

When adding the powder-coated chicken, lift it lightly, shake off excess powder in the air, and slide it into the oil.

Starting with larger pieces, sprinkle powder evenly, tap once, and add to the oil.

Do not touch for the first 2 minutes, then separate the pieces, reduce to medium heat, and fry for 5 more minutes.

After 7 minutes, remove the chicken, starting with smaller pieces, while shaking off the oil.

Fry the crispy chicken for 3 more minutes just before serving to finish.