Updated: Feb 16, 2021
Al-Baik is Saudi Arabia's famous chicken spot. People from all over the world come to eat it. And the reason why its so famous is because it is only available in Saudi. Paired with their famous garlic sauce, it is just an amazing experience.
I'm going to show you that its just as easy to make that delicious chicken in the comfort of you own home, knowing exactly the love that went into each bite.
Preparation Time 6-8 hours (including marination time)
Cook Time 30 minutes
3 kg Chicken pieces- with or without skin
1/2 cup hot sauce
1/3 chilli sauce
1 teaspoon red chilli powder
1/2 teaspoon paprika powder
7 teaspoons salt
1/4 cup red chilli powder
2 1/2 teaspoons garlic powder
1/2 teaspoon ginger powder
2 teaspoon mustard powder
1/2 teaspoon citric acid
1/3 cup corn flour
1 cup water
3/4 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
2 cloves garlic
1 cup oil
flour for coating
oil for frying
For the Fried Chicken
Combine the ingredients for the liquid marinade. Fill a #12 or large syringe to the top with the liquid marination. Set aside.
Poke holes in the chicken with a thin knife along the lines where the bones are. Inject the chicken with the liquid marinade. Don't fill the chicken with too much sauce. If you prefer mild spice level, the don't fill the chicken with too much of the liquid marinade. Set the chicken aside.
Prepare the dry rub. Combine the red chilli powder, garlic powder, ginger powder, mustard powder and citric acid. For each kg of chicken, you will only need 35 grams of the dry rub., So for 3 kg you will need 105 grams of the dry rub. Store the rest in a jar or an airtight container for another day.
Rub the chicken with the dry rub. Add a couple tablespoons of water if it is too dry.
Cover the chicken and refrigerate for 6-8 hours. If you can marinate overnight to maximise flavour.
Heat oil for deep frying in a flat based pan. Heat the oil to 170c.
Dip the chicken in flour, then ice water. Soak in ice water for 10 seconds. Then place it back in the flour again.
Place 2-3 pieces of chicken in the pan only. Fry the chicken for 12-15 minutes.
Remove from the oil and place onto kitchen towel to soak up any extra oil.
For the Garlic Sauce
Place 1 cup cold water with the corn flour in a pan. Mix to combine. Turn on the stove and heat the mixture on a low heat and cook until thickened and clear. Set aside until cooled.
Measure out 70 grams of the corn flour mixture.
Add the 70 grams of corn flour mixture, garlic and 3/4 cup of milk in a blender. Blend until smooth.
Add the salt and blend again.
Drizzle in the oil slowly. The mixture will become thick.
Add the lemon juice and blend again.
Spoon into a bowl and refrigerate until ready to serve