![]() ![]() Return the chicken to the oil to deep-fry once more until golden. Bring the temperature of the oil to 190☌/375☏.Remove the chicken after the first round of deep-frying.The coating will break when you pull them apart. Do not crowd the chicken pieces in the oil because they will stick together.Shake off any excess starch, place the chicken in the oil to deep-fry for six minutes for the wings, and ten minutes for the drumsticks.There is more about double frying in the next section. ![]() Any exposed part will potentially be overcooked and becomes dry after deep-frying. This step is to make sure the chicken’s surface is fully protected from the direct heat from the oil. Then deep it into the starch once more to ensure the surface is entirely covered.
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