Chile-Garlic Fried Chicken

By susanwadle

Recipe adapted from Michael Solomonov, Federal Donuts, Philadelphia, PA

Ingredients

• Chicken
• 1 whole chicken (about 3 1/2 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
• 1/2 cup cornstarch
• 1 cup all purpose flour
• 1 cup water
• Chile-Garlic Sauce
• 1/4 cup garlic-chile sauce, such as Huey Fong Chili Garlic Sauce
• 1/4 cup soy sauce
• 3/4 cup kecap manis
• 3 tablespoons apple cider vinegar

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 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.