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 

Paul Qui
Paul Qui

Gallery

Recipe Summary

total:
1 hr
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement