Yesterday, just before midnight, I started craving. I wanted fried chicken. Speedy had already turned off the TV in the room so I knew he was in NREM stage 1 — that state of sleep where the person still hovers between sleep and wakefulness. If I was going to get fried chicken, I had to get him up before NREM stage 2 where it’s harder to wake a person up.
So, I nudged him. And told him. And he did not want to go out. He said there was a whole chicken in the freezer and I could cook that. But that would take forever to thaw, I objected. Still, he wouldn’t move.
Fast forward to this morning. First thing I did was to thaw the chicken. When I finally had fried chicken on a platter and Speedy had set the table, I asked him what he would eat with his rice. Oooohh, it felt good to tease him that he won’t get any chicken for refusing to go out the previous night. But, of course, it was just a joke. We finished everything you see on that platter. Just him and me.
So, how is this fried chicken different from all the others in the archive? In a nutshell, the chicken is seasoned, dredged in flour, fried, then tossed in a mixture of chili sauce, honey and butter. Yes, BUTTER. Speedy’s idea, again. And the result is amazing.
Recipe: Chili-honey fried chicken
- the legs, thighs and wings of a chicken
- salt and pepper
- 1/4 c. of flour
- 2 to 3 c. of cooking oil
- 6 tbsps. of chili sauce (I used a Korean brand but you can use whatever chili sauce you have)
- 3 tbsps. of honey
- 6 tbsps. of melted butter
- 1 tsp. of toasted sesame seeds
- Rub the chicken pieces with salt and pepper very generously. If you have time, leave in the fridge to marinate for at least an hour.
- Place the flour in a large bowl with a tight lid (or use a Ziplock bag), add the chicken, snap on the lid and shake to coat the chicken pieces with flour. Remove the chicken and shake out the excess flour.
- Heat the cooking oil until thin wisps of smoke start to float on the surface.
- Fry the chicken until golden brown, flipping halfway through. Because the chicken is floured, if the heat is too high, the flour will burn before the chicken is cooked through. What I do is to start with very high heat to seal the chicken upon contact with the oil, then I lower the heat to medium.
- While the chicken fries, make the sauce by mixing together the chili sauce, honey and melted butter.
- When the chicken pieces are done, scoop out and transfer to a bowl. Pour in the sauce. Cover the bowl and toss the chicken to coat evenly with the sauce. Sprinkle in the sesame seeds, cover the bowl again and give the chicken pieces a few more tosses.
- Transfer the chicken to a platter. Sprinkle with cilantro, if you wish (I love cilantro!) and serve.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2