Made fried Spring Chicken today from Chef Sin Leongs recipe book. I used a whole 1.2 kg chicken instead. Marinated according to the recipe in a ziplock bag. Instead of frying I roasted it in a 140 degree C oven till the internal temp is 60 degrees C. Then I took it out to cool. By this time the skin is quite dry and the meat is cooked. A quick deep fry to make the skin crisp and bronzed! Chef Sin Leongs marinade is yummy! The chicken is juicy and flavourful without being overcooked and the skin is crisp! I will write this up in the blog. Its a keeper.
Posted on: Thu, 31 Jul 2014 10:02:46 +0000
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