Chile-Garlic Fried Chicken by Chef Michael Solomonov | Tasting Table
Prep Time:
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 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
  • ½ cup 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
  • 3 tablespoons apple cider vinegar
Directions
  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.