Ghana-style Crispy Fried Chicken

Who ever invented steaming the chicken before frying is a genius in my world.
This method of cooking the chicken is simply amazing as the chicken crisps up so perfectly but yet so juicy inside.

Personally, I think this recipe is a crowd pleasing one for any occasion. Not to mention how stress free it is to make.

Hope you enjoy it as much as I always do and so does my little ones.

All you need: Serves 3

9 pieces chicken thighs/drumsticks
30 g fresh ginger or more if you love ginger like myself
3 garlic cloves
1 pepper(optional)
1 bay leaf
1 onion
1/2 tsp ground aniseed
Salt
Oil for frying


How to make it

Clean chicken and add into a saucepan ready.

Blend together all the spice ingredients with  a little amount of water and salt to taste. Mixture should be thick and loose but not too runny.

Add mixture to chicken and stir to cover meat fully.

Cover saucepan and place over medium heat. Allow the steam to build up and cook chicken for 10 minutes stirring once or twice.

Mean while get oil for frying ready by heating up.

Remove chicken from heat and sieve off the stock.

Spread chicken on a clean space or rack to cool down for about 5 minutes. This gets the skins on the chicken slightly dry which results in the perfect crispy chicken skins.

Deep fry chicken in badges until cooked and golden brown looking about 5-7 minutes.

Stir chicken occasionally to evenly cook them and avoid overcrowding the chicken when frying.

Tip: Do not over heat the oil as its causes the outside of the chicken to cook quicker and the meat inside left under cooked. You do not want to bite into a bloody chicken.
Also the delicious fatty stock makes the perfect fondue for your cooking. Freeze them in an ice cube tray and store up to six months in the freezer #nofoodwaste .

Enjoy with banku or some fries #Aduanepa