Recipe video above. This recipe brings together a plethora of Asian cooking secrets for a crispy chicken that stays crispy for 4+ hrs even after tossing with sauce:1. Double coating - dredge in cornflour/cornstarch followed by batter2. Cold batter made with soda water = crispier chicken that's puffy and light, not dense and greasy3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour + baking powder lift4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!)5. No-Soggy Sauce - glucose or corn syrup to make it "candy like" to stick on chicken crust rather than soaking in, plus NO WATER in the sauce.See Notes for make ahead (99% like freshly made).
