There are a few people who actually watch the football game on Super Sunday. For the majority of people, however, it is a time to totally pig-out, swill some suds and the one day a year where commercials are actually worth watching.
So, you want to sit around in your underwear eating fried chicken and watching the games on television, huh? You probably want to have that red and white bucket between your legs so you don't have far to reach to grab that greasy battered almost meatless bone (I am referring to chicken here). Well, if this is what you want then go for it but please make sure to reserve your slab at the morgue and save your family the trouble.
Now, let's say you want to be a little classy but you still want you eat some chicken. You want to experience something new, but you still want to eat some chicken. You don't want to get grease on your almost new Batman boxers, but you still want to eat some chicken. Then you, my friend, want Asian Hot Honey Fried Chicken and as fate would have it, I just happen to have created this dish especially for you!
I should warn you that this in unlike any other fried chicken you have ever eaten or prepared. The coating of this chicken will be a little crispier than you are used to. The meat will be much more moist than you are used to and the taste -- well get ready for a real treat! By-the-way, you can make this hotter or sweeter, depending on your likes, by simply adding more hot chili oil or more honey.
Ingredients needed to make Asian Hot Honey Fried Chicken Legs (makes 8):
- 2 cups coconut milk
- 8 chicken legs
- 1 1/2 cups sweet rice flour (available in the Asian section of your market)
- 1 tsp. Chinese 5-spice powder
- 1 Tbs. garlic powder
- 1 tsp. ground black pepper
- 1 Tbs. Chinese hot chili oil
- 2 Tbs. honey
- Into a large bowl add the coconut milk and the chicken. Place the bowl in the refrigerator and let the chicken marinate 2 hours.
- In a shallow dish whisk together the sweet rice flour, 5-spice powder, garlic powder and black pepper.
- Remove the chicken from the coconut milk and discard the coconut milk.
- Dredge (coat) the chicken in the rice flour mixture and set the chicken aside 10 minutes.
- Into a large saute pan or skillet, heat about 2 inches of peanut oil over medium heat until it reaches 350 degrees on a deep-fry thermometer.
- Carefully place the chicken into the pan and fry 5 minutes. Turn the chicken over and fry 5 more minutes.
- Reduce the heat to low. Turn the chicken over, cover the pan and fry 10 minutes. Turn the chicken over again, place the lid back on the pan and fry an additional 10 minutes.
- Remove the chicken to a platter.
- In a small bowl whisk together the hot chili oil and the honey.
- Drizzle the chili oil and honey mixture over the chicken and serve.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.