Kansi Fried Chicken
The Kansi Bomb goes right into the batter, so every crispy piece of chicken comes out tangy and savory. No long marinade needed.
How to make it
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1
Melt the bomb
Stir 1 Kansi Bomb into 1 cup of hot water until it's fully melted. Let it cool to room temperature.
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2
Make the batter
Whisk the cooled Kansi liquid with the beaten egg and 1/2 cup of cold water (or soda water).
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3
Mix the breading
In a separate dish, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, pepper and salt.
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4
Double-coat the chicken
Pat the chicken dry. Dip each piece in the breading, then the Kansi batter, then the breading again. The second coat is what makes it extra crispy.
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5
Fry
Heat the oil to 175°C (350°F) over medium heat. Fry the chicken in batches for 8-12 minutes, turning now and then, until golden and cooked through (74°C or 165°F inside). Drain on paper towels.
⏱ 8-12 min -
6
Serve
Top with sliced green chili and serve hot with steamed or garlic rice.
Don't crowd the pan. Frying a few pieces at a time keeps the oil hot and the coating crisp.
More with your Kansi Bomb
All recipes →
Classic Kansi
Beef shank and unripe langka in a sour, savory broth, topped with green chili and served with rice.
Kansi Gravy
Thicken the leftover Kansi broth into gravy for rice, mashed potatoes or dipping.
Papaitan with Kansi Bomb
A rich, sour base for Ilocano papaitan, finished with bile and patis to taste.
Your next pot starts here
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