Chile-garlic fried chicken

1 me gustan 0 comentarios Receta por Jennifer Nash

Ingredientes para 4

Chicken
1 whole chicken (about 3½ to 4 pounds), cut into 8 bone-in pieces (two thighs, two drumsticks, each breast cut in half lengthwise)
2 tablespoons kosher salt, divided
Vegetable oil for frying
2 cups cornstarch
1 cup all purpose flour
1 cup water

Chile-Garlic Sauce
¼ cup garlic-chile sauce, such as Huey Fong Chili Garlic Sauce
¼ cup soy sauce
¾ cup kecap manis (sweet soy sauce)
3 tablespoons apple cider vinegar

645 min · Medio

Instrucciones

1. 1. The night before cooking the chicken, liberally season the pieces with 1 tablespoon of the kosher salt and arrange in a single layer on a rimmed baking sheet. Cover loosely with parchment paper and refrigerate overnight.
2. In a large saucepot, add enough vegetable oil to reach 5 inches up the side of the pan. Place over high heat and heat the oil to 300°.
3. In a medium bowl, whisk together the cornstarch, flour and the remaining 1 tablespoon kosher salt; whisk in the water to make a thin batter. Dip the chicken pieces in the batter and place in the oil. Fry for 10 minutes, then remove the chicken to a drain rack. Increase the oil temperature to 350° and fry the chicken pieces for an additional 5 minutes, until golden brown and cooked through. Drain well.
4. Make the sauce: In a medium bowl, whisk together the garlic-chile sauce, soy sauce, kecap manis and apple cider vinegar.
5. Coat the chicken liberally in the sauce and serve immediately.

segundos October 27, 2011 21:03

Autor Recipe adapted from Michael Solomonov, Federal Donuts, Philadelphia, PA (Thanks Tastingtable.com)