Make this better than takeout extra-crispy fried chicken at home and be sure to drizzle the best sweet hot honey glaze for this crave-worthy dish. Recipe courtesy of Flavour Network.
Make this better than takeout extra-crispy fried chicken at home and be sure to drizzle the best sweet hot honey glaze for this crave-worthy dish. Recipe courtesy of Flavour Network.
1.8 kg (4 lb) whole chicken, cut into 10 pieces of skin-on bone-in chicken thighs, drumsticks, wings, breasts (10 pc.)
2 cloves garlic, minced (2)
1 Tbsp ginger, minced (15 mL)
3/4 cup buttermilk (180 mL)
1/4 cup soy sauce (60 mL)
1 large egg, beaten (1)
1 Tbsp rice wine vinegar (15 mL)
1 Tbsp spicy chili paste (15 mL)
1-1/2 cups all-purpose flour (375 mL)
1/2 cup cornstarch (125 mL)
1 tsp baking powder (5 mL)
3 cups canola oil (750 mL)
1/4 cup honey (60 mL)
1 clove garlic, minced (1)
1 Tbsp spicy chili paste (15 mL)
1 Tbsp toasted sesame seeds (15 mL)
1/2 tsp salt (2mL)
1. Place the chicken pieces in a 9X13-inch (23X33 cm) casserole dish.
2. In small bowl, whisk garlic, ginger, buttermilk, soy sauce, egg, rice wine vinegar and spicy chili crisp. Pour the mixture over the chicken and toss to coat over transfer to the fridge; let marinate 8 to 12 hours.
3. One hour before frying take chicken out of the fridge. (This step is important Placing cold chicken pieces in hot oil will bring the oil temperature down too far, resulting in longer cooking time and absorption of too much oil). Heat oven to 350⁰ (180⁰C).
4. In large bowl whisk together the flour, cornstarch and baking powder. Add 1/4 cup (60 mL) of the brine and stir; the mixture should be slightly crumbly.
5. Working with one piece at time, coat the chicken in the flour mixture. Let stand for a couple minutes.
6. Heat the canola oil in a 12-inch (30 cm) cast-iron skillet on medium heat until it reaches 350⁰F (180⁰C). Working in batches, fry chicken for 6 to 8 minutes on each side until juices run clear and the internal temperature is 165⁰F(74⁰C). Try not to move the chicken too much or you do not disrupt the crust.
7. Place the fried chicken on an 8X10-inch (20X25 cm) rack set inside 9X13-inch (23X33 cm) baking sheet and place it in the oven to keep warm. Repeat with the remaining chicken.
8. While the chicken is frying, prepare the hot honey, in small bowl, whisk to combine the honey, garlic, spicy chili crisp, rice wine vinegar, sesame seeds and salt; set aside
9. Place the chicken onto a platter and drizzle with the hot honey glaze. Serve immediately with any remaining hot honey on the side.
1.8 kg (4 lb) whole chicken, cut into 10 pieces of skin-on bone-in chicken thighs, drumsticks, wings, breasts (10 pc.)
2 cloves garlic, minced (2)
1 Tbsp ginger, minced (15 mL)
3/4 cup buttermilk (180 mL)
1/4 cup soy sauce (60 mL)
1 large egg, beaten (1)
1 Tbsp rice wine vinegar (15 mL)
1 Tbsp spicy chili paste (15 mL)
1-1/2 cups all-purpose flour (375 mL)
1/2 cup cornstarch (125 mL)
1 tsp baking powder (5 mL)
3 cups canola oil (750 mL)
1/4 cup honey (60 mL)
1 clove garlic, minced (1)
1 Tbsp spicy chili paste (15 mL)
1 Tbsp toasted sesame seeds (15 mL)
1/2 tsp salt (2mL)
1. Place the chicken pieces in a 9X13-inch (23X33 cm) casserole dish.
2. In small bowl, whisk garlic, ginger, buttermilk, soy sauce, egg, rice wine vinegar and spicy chili crisp. Pour the mixture over the chicken and toss to coat over transfer to the fridge; let marinate 8 to 12 hours.
3. One hour before frying take chicken out of the fridge. (This step is important Placing cold chicken pieces in hot oil will bring the oil temperature down too far, resulting in longer cooking time and absorption of too much oil). Heat oven to 350⁰ (180⁰C).
4. In large bowl whisk together the flour, cornstarch and baking powder. Add 1/4 cup (60 mL) of the brine and stir; the mixture should be slightly crumbly.
5. Working with one piece at time, coat the chicken in the flour mixture. Let stand for a couple minutes.
6. Heat the canola oil in a 12-inch (30 cm) cast-iron skillet on medium heat until it reaches 350⁰F (180⁰C). Working in batches, fry chicken for 6 to 8 minutes on each side until juices run clear and the internal temperature is 165⁰F(74⁰C). Try not to move the chicken too much or you do not disrupt the crust.
7. Place the fried chicken on an 8X10-inch (20X25 cm) rack set inside 9X13-inch (23X33 cm) baking sheet and place it in the oven to keep warm. Repeat with the remaining chicken.
8. While the chicken is frying, prepare the hot honey, in small bowl, whisk to combine the honey, garlic, spicy chili crisp, rice wine vinegar, sesame seeds and salt; set aside
9. Place the chicken onto a platter and drizzle with the hot honey glaze. Serve immediately with any remaining hot honey on the side.
