How to Make Extra Crispy Fried Chicken (My 95-Year-Old Mother-in-Law’s Recipe)

Recreate a piece of my family history with this 95-year-old recipe from my mother-in-law 😊 This old school ginger fried chicken is legendary in our family for its deep, aromatic flavor and paper-thin, ultra crispy skin I’ll be sharing the traditional ginger marinade passed down through generations, along with my own little “science soak” using baking soda to achieve a crunch that lasts for over an hour 🔬🔥 Simple, nostalgic, and incredibly satisfying. Hope you’ll enjoy making and eating it as much as we do ❤️ Download the full printable recipe and see the science behind the crunch here: https://tasteasianfood.com/extra-crispy-fried-chicken/ Chapters: 0:00 Introduction to Grandma's 95-year-old recipe 0:41 The Secret Baking Soda Soak 2:16 Marinating for deep flavor 3:30 The Potato Starch Coating 4:32 First Fry: Cooking to the center 5:58 Second Fry: The Shatter-Crunch Finish ======================================= The soundtracks in this video have the following Artlist license: License Owner - KWAN KA PANG License Number - 540246 Amos Ever Hadani - Dancing with My Baby ======================================= Website: https://tasteasianfood.com/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://www.pinterest.com/kwankapang/ https://www.instagram.com/kwankapang/