Wok Fried Chicken

Ingredients:

• For the Marinade:
  • 2 boneless, skinless chicken breasts (about 6-8 oz total)
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
• For the Dry Coating:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
• For the Wet Coating:
  • 1 large egg
  • 1/2 cup milk
• For Frying:
  • Canola oil or peanut oil

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken stock, salt, and garlic powder. Add the chicken breasts, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. Prepare the Coatings:
   • Dry Coating: In a shallow dish, whisk together the flour, baking soda, paprika, black pepper, garlic powder, and cayenne pepper (if using).
   • Wet Coating: In a separate shallow dish, whisk together the egg and milk.
3. Prepare for Frying: Pour the oil into a wok until it’s about 1/2 inch deep. Heat the oil over medium-high heat to 350°F (175°C). You can test the oil by dropping a small pinch of flour into it; if it sizzles immediately and floats to the top, the oil is ready. 
4. Coat the Chicken: Remove the chicken breasts from the marinade and discard the marinade. Pat the chicken dry with paper towels. This is crucial for crispy chicken. Special tip: use one hand for the dry coating and another for the wet coating to prevent globs of dough from forming on your hands.
   • Dredge each chicken breast thoroughly in the dry coating, pressing to ensure the flour adheres.
   • Dip the coated chicken breast into the wet coating, letting excess drip off.
   • Dredge the chicken breast again in the dry coating, pressing firmly. This double-dredging creates a thicker, crispier crust.
5. Fry the Chicken: Carefully place the coated chicken breasts in the hot oil, ensuring not to overcrowd the wok. Overcrowding will lower the oil temperature and result in soggy chicken.   
6. Cook the Chicken: Fry for about 3-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.   
7. Drain and Rest: Remove the fried chicken from the wok using tongs and place it on a wire rack to drain excess oil. Do not place the chicken directly on paper towels, as this will make the bottom soggy. Let the chicken rest for a few minutes before serving.

Remember, Nature’s Wildest recipes are wild and unpredictable and should only be attempted by those who seek adventure and greatness. Results may vary. Enjoy.