Active Time
N/A
Total Time
1 HR
Yield
Serves : 4

In his outstanding Asian twist on Southern fried chicken, Paul Qui uses chile sauce in both the marinade and the sweet, sticky sauce that’s tossed with the chicken before serving. Slideshow: More Great Fried Chicken Recipes

How to Make It

Step 1    

In a bowl, whisk 1/4 cup of the sweet chile sauce with 1/4 cup of water and 2 tablespoons of the fish sauce. Add the chicken; turn to coat. Cover and refrigerate overnight.

Step 2    

In a small saucepan, combine the remaining 1/2 cup of fish sauce with the palm sugar, cilantro, lemongrass and sambal oelek. Simmer over moderate heat until reduced to 1/2 cup, about 8 minutes. Strain the sauce through a fine strainer into a bowl. Stir in the remaining 1/2 cup of sweet chile sauce; let cool.

Step 3    

Spread the cornstarch in a shallow bowl. Remove the chicken from the marinade, scraping the excess back into the bowl. Dredge the chicken in the cornstarch.

Step 4    

In a large, deep skillet, heat 1 inch of oil to 350°. Fry the chicken at 300°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the fried chicken to the sauce and toss to coat. Arrange the chicken on a platter and serve right away.

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