When I created this dish, I basically wanted to fuse the typical southern fried chicken with the tastes of Asia. So instead of soaking the chicken in buttermilk (as you would for southern fried chicken) here we will soak it in coconut milk. Instead of dredging the chicken in a seasoned flour mixture, we'll dredge it in seasoned rice flour. Then of course you have the real treat -- after you fry it you drizzle it with a hot honey syrup!
So the next time you have a hankering for fried chicken, add a little exotic taste of Asia and enjoy Asian Hot Honey Fried Chicken!
Ingredients needed to make Asian Hot Honey Fried Chicken (serves 2):
- 2 cups coconut milk
- 8 chicken legs (or drumsticks if you're musically inclined)
- 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.
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