Ingredients Chicken Spicy and Sticky Fried Chicken Be the first to rate & review! Sticky, spicy and delicious, this chili-and-fish-sauce basted fried chicken will be a game day hit. Slideshow: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 1/4 cup chili garlic sauce 2 tablespoons honey 1 tablespoon rice vinegar 2 teaspoons fish sauce 2 pounds bone-in, skin-on chicken drumsticks or thighs Kosher or sea salt, to taste Fresh cracked black pepper, to taste 2 large eggs 1 cup all-purpose flour Vegetable oil, for frying Directions Whisk together the chili garlic sauce, honey, rice vinegar, and fish sauce. Set aside. Rinse and pat dry the chicken. Season the chicken with salt and pepper to taste. In large bowl, beat eggs and set aside. In another large bowl add the flour. Dredge the chicken in egg, and then dredge it with a coat of flour. Shake off excess flour. Set coated chicken pieces aside. Repeat for the remaining chicken. Heat a large frying pan or Dutch oven. Fill the pan or Dutch oven with oil about 1-inch deep and heat oil to 350-375 °. Cooking in small batches, gently place the chicken into hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side. Toss the chicken with the sauce and serve hot. Rate it Print