Crispy Fried Chicken with Chili Sauce

What’s better than fried chicken?  Answer: fried chicken smothered in a spicy cilantro-chile sauce.  Boom!  I saw this fantastic recipe on pinterest and I knew I had to make it immediately.  The chicken’s light, crispy exterior is perfect for keeping the meat moist and juicy, while providing that familiar crunch.  I served the chicken with rice and a mixture of spinach and baby bok choy sauteed in soy sauce and sesame oil.  It was the perfect complement to the chicken.  This would be a lovely meal for your Valentine if you’re cooking at home -- easy, yet impressive.  

Crispy Fried Chicken with Chili Sauce (2 servings)

from Cherry On My Sundae

Marinade:

2 chicken legs (drumstick and thigh), deboned, skinless

1 tbsp soy sauce

1 tbsp rice wine

1/4 tsp black pepper

1 spring onion, finely chopped

2 thin slices ginger, minced

1/2 tsp sugar

Sauce:

2 tbsp soy sauce

1/2 tsp Sichuan pepper, ground

1/2 tsp chili powder

2 tbsp sugar

1 tbsp lemon juice

1 tbsp rice vinegar

1/2 tsp salt

1/2 tbsp sesame oil

1 tbsp water

2 spring onions, finely chopped

1 fresh chili, seeds removed, finely chopped

1 cloves garlic, minced

1-2 fresh cilantro, leaves and stems finely chopped

2 tbsp sweet potato starch, potato starch, or cornstarch 

2 tbsp all purpose flour

oil for deep frying

Marinate the chicken by combining the soy sauce - 1/2 tsp sugar. Add the deboned chicken legs and toss to coat. Let stand for 30 minutes.

Meanwhile make the chili sauce by combining all the ingredients from the 2 tbsp soy sauce to the cilantro. Let stand for 15 minutes, allowing the flavors to meld together.

Preheat your fryer or frying oil to 325 degrees F. You can either pour about 2-3 cups of the frying oil into a deep pot or into a wok. 

Combine the sweet potato starch, potato starch or cornstarch with the ap flour. Coat the chicken in the flour mix, shaking off any excess. Carefully add the chicken to the heated oil and fry until the chicken is golden brown and cooked throughout, about 5 minutes. 

Remove from the oil and let rest on a paper towel for 1 minute. 

To serve, cut the chicken into strips and pour the dressing on top.