How is this chili fried chicken different from all others? Like, say, the fiery Korean buldak? In a nutshell, the chicken is seasoned, dredged in flour, fried, then tossed in a mixture of chili sauce, honey and butter. Yes, BUTTER. My husband, Speedy’s, idea. And the result is amazing.
Honey Chili Fried ChickenPrint Pin
- legs, thighs and wings of a 1.5 kilogram chicken
- salt and pepper to taste
- 1/4 cup flour
- 2 to 3 cups cooking oil
- 6 tablespoons chili sauce (I used a Korean brand but you can use whatever chili sauce you have)
- 3 tablespoons honey
- 6 tablespoons melted butter
- 1 teaspoon 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.