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This recipe is for one whole chicken, but can be modified to make much, much more. Which you should because it goes fast...
1 whole fryer chicken
5 cloves garlic, chopped
7 cubes of fermented bean curd
1 cup of liquid from the bean curd
salt to taste
3 cups flour
2 cups cracker meal
3/4 cup corn starch
vegetable oil, for frying
1. Wash and dry the chicken, then cut it into small 2 inch pieces (small pieces give the chicken more crunch and even frying). I typically leave the skin on and bones in, but they can be removed if desired.
2. Mix the chicken with the garlic, bean curd, bean curd liquid and salt. The chicken should look lightly creamy--adjust bean curd liquid as needed. Cover and refrigerate chicken overnight (or even longer). Mix pieces at least twice during the marinating process.
3. About 2-3 hours before frying, take the marinated chicken out of the fridge and let it come to room temperature.
4. In a separate bowl, mix together the flour, cracker meal and corn starch. When the chicken has come to room temp, coat the marinated chicken pieces in the flour mixture.
5. Heat about one inch of vegetable oil in a large pan over medium-high heat until it reaches 350°F. Add chicken, skinned side down, making SURE not to crowd the pieces. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Turn chicken over and fry another 5-7 minutes. Turn chicken over again and fry until deep golden brown and cooked through, about 3 minutes longer. Transfer chicken to a rack set over a baking sheet. Reheat oil to 350°F and repeat until all chicken is fried.
6. Serve hot or at room temperature. If making a large batch, keep chicken warm in a low oven until all pieces are fried and ready to serve.