The recipe for “KFC Chicken” from Cantine Bati

Little sister of the Bati Bassac restaurant, in the Saint-Roch district of Quebec, Catine Bati is well known to locals for its tasty Cambodian street food. But no dish on the menu attracts crowds (and delivery people!) as much as their inimitable “KFC Chicken”.

Although sharing the same initials as a certain colonel’s chicken, that of Cantine Bati has nothing to do with it. It is rather “Khmer Fried Chicken”, or Khmer-style fried chicken (the Khmers, or Cambodians, are the inhabitants of Cambodia). Crispy as can be, topped with a spicy and sticky sweet-salty sauce, these chicken wings are definitely finger-licking good – we would even think it would be a shame if this delicious nectar ended up in a paper napkin!

We recently had the pleasure of visiting Sao Khuon, the owner, and his faithful right-hand man Taf in the kitchen shared by the Cantine and the Bati Bassac, in order to extract from them all the secrets (or almost!) of the KFC Chicken recipe , which we send to you below.

Tasty to the bone

So that they overflow with flavor right to the bone, Taf first cuts the wings before massaging them tenderly in a tasty dry marinade, in which they are then left to rest in the fridge for 48 hours. Once well impregnated with the flavors of the spices, we roll them twice rather than once in a mixture of flour and cornstarch, just to make them ultra-crusty, then hop in the fryer! Sao even suggests frying them in two batches, letting them rest between each oil bath, to ensure that the flesh remains soft, but that the breading is nicely browned and crispy.

But that’s not all! To finish, Taf browns the wings in the famous sauce to coat them well. He finishes by sprinkling with chopped green onions and that’s it. Be careful, it’s dangerously good!

Enjoy your food!

KFC chicken from Cantine Bati

Servings: 6


Dry marinade

  • 1 C. tbsp (15 ml) sugar
  • 1 C. tbsp (15 ml) salt
  • 1 C. teaspoon (5 ml) monosodium glutamate (MSG)
  • 1 C. tsp (5 ml) chicken broth powder
  • 1 C. teaspoon (5 ml) cumin
  • 1 C. teaspoon (5 ml) cayenne pepper
  • 1 C. teaspoon (5 ml) chili powder
  • 1 C. tsp (5 mL) crushed pepper flakes


  • 2 cups (500 ml) apple juice
  • 1/4 cup (75 ml) fish sauce
  • 200 g palm sugar (or 1/2 cup honey)
  • 1 C. 1 tbsp crushed pepper flakes (or more to taste)

Chicken wings

  • 12 whole chicken wings (drumstick, wing and tip), with skin
  • 3/4 cup (175 ml) flour
  • 1/4 cup (75 ml) cornstarch or potato starch
  • 1 C. teaspoon (5 ml) salt
  • 4-6 eggs
  • Chopped green onions for garnish


  1. Combine all dry marinade ingredients and mix.
  2. Cut the chicken wings down to the bone then, in a large bowl, coat them with the dry marinade and knead with gloves until it is well absorbed. Place in a large freezer bag or airtight dish and reserve in the fridge for 24 to 48 hours.
  3. Preheat fryer oil to 165°C (325°F). Meanwhile, cool wings to room temperature.
  4. In a large bowl, combine flour, cornstarch and salt. Coat the wings well.
  5. In another bowl, whisk the eggs until smooth, then dip the wings in to coat. Then, dip the wings back into the flour mixture, then remove the excess flour using a sieve.
  6. Cook the wings in the fryer for about 10 to 15 minutes (or in two batches, about 7 minutes and 5 minutes, resting 5-10 minutes in between), without crowding, until cooked and cooked. well browned. Reserve on a plate covered with absorbent paper.
  7. In a saucepan, combine all the sauce ingredients. Simmer for about 10 minutes, until the sauce is reduced by half and has the consistency of syrup.
  8. In a skillet over medium heat, brown the wings in the sauce, turning to coat well.
  9. Serve in a bowl or large platter and sprinkle with chopped green onions.
  10. Taste, then lick your fingers!

Photographed by Cantine Bati


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

Related Articles

Back to top button