Revolutionary New Deep-Fried Chicken Coating

Revolutionary New Chicken Coating Website


Revolutionary New Deep-Fried Chicken Coating
Recipe type: Poultry / Chicken
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
Today we’re going to take a look at a revolutionary new coating method I have developed to make crispy deep-fried chicken. Although I have used chicken strips in the demonstration, this will work just as well with chicken pieces. The process is quicker and cleaner than regular coating methods. Towards the end of the demo, I will give you a couple of tips and tricks to ensure superior results every time.
  • 600g Chicken breast fillets
  • 60ml Light soy sauce
  • 2 Large eggs
  • 120ml Cornstarch (1/2 cup)
  • 1/24 tsp Xanthan gum
  • 2 Cups all purpose flour
  • 1 Tbs white pepper
  • Oil for frying
  1. To start, cut your chicken breast fillets into strips of 8mm thick and put these aside. You can also use the fillet’ from the breasts as well.
  2. For the pre-coating, measure the cornstarch and light soy sauce into a jug and add 2 eggs.
  3. Use a whisk to combine these until smooth. It will be a bit difficult at first, but as the cornstarch loosens up it will get easier. Blend until smooth.
  4. Transfer this mixture to a tall jug for blending. Add a third of a ⅛th teaspoon of xanthan gum to the mixture and shear this into the mixture using your stick blender. You can also do this in a regular stand blender. This step cannot be done by hand as the xanthum gum will not emulsify properly.
  5. The result will be a glossy, light brown syrupy liquid. Add the chicken strips to the mixture, mix them in and put this aside.
  6. Place 2 cups of all-purpose flour in a food grade plastic container and mix in a tablespoonful white pepper.
  7. Add a few strips of the chicken to the flour, put the lid on and shake from side to side to coat the chicken. Remove the lid and add a few more strips and continue this process until all of the chicken is in the flour, and nicely coated.
  8. Heat your oil to 150c or 302f. We are using a slightly lower temperature than normal to ensure that the coating does not over-brown before the chicken is cooked through.
  9. Fry the chicken in batches until lightly golden, about 3-4 minutes per batch and you’re done.

And now for the tips and tricks…


  • You can scale this recipe up to any size, and you are only limited by the size of your blender and plastic shaking container.
  • When you have sheared the xanthan gum into the mixture, make sure you have a syrup-like texture that coats the chicken well. If not, add a tiny bit more xanthan gum and shear this in to get the desired consistency. However, do not overdose the xanthan gum as this will lead to a mucus-like consistency which is not your goal.
  • Allow the oil to return to 150c for each batch you fry in order to achieve a consistent result from batch to batch.
  • Use a good quality light soy sauce like Kikkoman or Lee Kum Kee for the best results. An inferior soy sauce will give an inferior result, while dark soy sauce will simply not be suitable.
  • It is not necessary to add salt to the pre-coating or the flour. There is more than enough seasoning in the soy sauce.

Russian Apple Cake (quick n simple)

Russian Apple Cake


Russian Apple Cake (quick n simple)
Recipe type: Cake
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 6
In today’s episode we’re going to make Russian Apple Cake, or Apple Sharlotka which reigns from the days of Tsar Alexander 1st of Russia. It is relatively simple to make and is absolutely delicious served with a powdering of icing sugar and copious amounts of whipped cream.
  • 680g Apples
  • Juice of ½ lemon
  • 3 Large eggs
  • 220g Sugar
  • 10ml Vanilla extract
  • 130g All purpose / cake flour
  • 2.5ml Salt
  • Icing sugar as needed
  • Whipped cream to serve
  1. To start, core and peel the apples and cut them into one inch or 25mm bits of around 4mm thick or a quarter inch. Toss them with the juice of a half lemon to prevent the apple from browning.
  2. Rub butter all over the inside of a 9 inch or 220mm spring-form pan and line the pan with baking paper. Transfer the apple to the pan and put this aside. Start preheating your oven to 350f or 180c.
  3. If you don't have a 9 inch spring-form pan, you can find one here - Springform Pans
  4. Crack 3 large eggs into your mixer bowl and add 220g of sugar.
  5. Place the bowl on your mixer with the whisk attached and whisk the mixture on medium high speed for 4 minutes.
  6. Add 2 teaspoons or 10ml of vanilla extract and continue to whisk on medium high for another minute. Remove the bowl from the machine.
  7. Sift 130g all-purpose flour or cake flour and a quarter teaspoon salt into another bowl.
  8. Add half of this to the egg mixture and fold it into the mixture. Do this with a gentle folding motion. You do not want to knock all of the air out of the egg mixture.
  9. Add the remaining flour to the bowl and continue folding until everything is just combined.
  10. Pout the batter over the apples in the spring-form pan and lightly level the surface with your spatula.
  11. Transfer the pan to your oven and bake for 45-55 minutes until lightly golden and crispy on top, and a skewer comes out clean when inserted into the cake.
  12. Remove the cake from the oven and allow this to cool for at least an hour hour before serving.
  13. To serve, sprinkle the top of the cake with icing sugar and add a generous helping of whipped cream, and you’re done.


Scroll to top

Kitchen Conversions