Does Double Frying Make Chicken Crispier? | Ashbird Kitchen Ep. 3

In Episode 3 of Ashbird Kitchen, I wanted to find out whether double frying actually makes chicken crispier and whether that extra crunch survives being tossed in sauce. I cooked two matched batches of crispy basil chicken, changing only the frying method: one single fry, or a first fry followed by a rest and a hotter second fry. Then my wife and son tasted both without knowing which was which, comparing the immediate crunch, crunch after five minutes, juiciness, and overall eating quality. Because getting chicken crispy straight out of the oil is one thing. The real question is whether the extra fry earns its place in the finished dish. FOLLOW ASHBIRD KITCHEN Facebook: https://www.facebook.com/AshbirdKitchen RECIPE Thai-Style Crispy Basil Chicken CHICKEN AND COATING • 300 g boneless, skinless chicken thighs • 27.5 g tapioca starch • 7.5 g rice flour • Neutral oil for frying SAUCE • 75 ml water • 2 1/4 tsp fish sauce • 2 1/4 tsp Golden Mountain seasoning sauce • 3/4 tsp Thai black soy sauce • 1 1/2 tsp granulated sugar AROMATICS AND BASIL • 5 large garlic cloves • 4 Thai bird’s-eye chiles, adjusted to your heat preference • Mild red chile, sliced, optional • 1 packed cup fresh Italian basil leaves • Additional basil leaves for frying • 1 tbsp neutral oil for cooking the aromatics TO SERVE • Steamed jasmine rice • Fried basil • Reserved fresh basil leaves and sliced red chile I used ordinary Italian basil in this episode as a substitute for holy basil. This is a Thai-style crispy basil chicken rather than a traditional holy basil version. METHOD 1. Cut the chicken into roughly 1 1/4-inch pieces of similar thickness and pat dry. Mix the tapioca starch and rice flour. For the comparison, divide the chicken into two 150 g portions and split the coating equally. 2. Stir together the water, fish sauce, Golden Mountain, black soy sauce, and sugar until dissolved. Divide equally into two portions. Roughly crush the garlic and hot chiles, then divide those and the fresh basil equally as well. 3. If making fried basil, wash the extra leaves and dry them completely. Fry a few at a time in oil at 350°F for about 5 to 15 seconds, until bubbling subsides and the leaves are crisp but still green. Remove promptly and drain uncovered. Save these for the finished plate. 4. Dredge each chicken portion immediately before frying, turning to coat lightly and shaking off excess powder. 5. For the single-fry method, heat the oil to 355 to 360°F. Fry one 150 g portion for approximately 4 to 6 minutes, until the coating is crisp and a largest piece reaches at least 165°F in the center. Drain uncovered on a wire rack for 60 seconds. 6. For the double-fry method, heat the oil to 335 to 340°F. Fry the other 150 g portion until the coating is set and the chicken reaches at least 165°F in the center, approximately 4 to 6 minutes. Rest uncovered on a rack for 5 minutes while bringing the oil to 375 to 380°F. Fry again for approximately 45 to 60 seconds, until crisp and lightly golden, then drain for 60 seconds. 7. Sauce each portion separately. Heat 1/2 tbsp neutral oil in a skillet or wok over medium-high heat. Add half the crushed garlic and hot chiles and cook for about 20 to 30 seconds, until fragrant and the garlic is pale gold. 8. Add one portion of the prepared sauce and half the cooking red chile. Boil uncovered until the liquid reduces to approximately 1 tbsp / 15 ml. It should look concentrated and lightly glossy, with no watery pool. 9. Add one 150 g portion of fried chicken and half the fresh basil. Toss for just 10 to 15 seconds, until coated and the basil wilts. Transfer immediately to a plate. Repeat with the second portion, using the same sauce reduction and toss time. 10. Serve over jasmine rice with fried basil. For the episode comparison, both batches were tasted shortly after leaving the pan and again after five minutes. The rice and fried basil were reserved for the finished meal. MUSIC Music used under license from Epidemic Sound. ABOUT ASHBIRD KITCHEN Ashbird Kitchen is about asking better cooking questions, testing the answers, and making food that is worth the effort. Each full Ashbird Kitchen episode takes one idea from question to experiment to finished dish. Sometimes the answer works exactly as expected. Sometimes the interesting part is finding out why it doesn't. Questions. Experiments. Better food. Subscribe for more Ashbird Kitchen experiments. #AshbirdKitchen #CrispyChicken #BasilChicken #DoubleFrying #FoodExperiment