Chili Garlic Chicken
Chili Garlic Chicken
Ingredients
For the Chicken
- 3 pounds chicken drums, (8-12 pieces)
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/4 cup all-purpose flour, for drying
For the Dry Batter
- 6 cups all-purpose flour
- 2 cups corn starch
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Wet Batter
- 2 cups dry batter mix, reserved from above
- 2 eggs, large
- 16 fluid ounces sparkling water, cold, slowly added (up to 20 fluid ounces)
For the Chili Garlic Glaze
- 4 tablespoons unsalted butter
- 3 garlic, cloves, grated
- 1/4 cup soy sauce
- 2 tablespoons chili crunch
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 cup honey, adjust to your liking
- 1/4 teaspoon salt, to taste
For Frying
- 4 cups vegetable oil, or enough to submerge chicken
Instructions
- 1
Prepare the chicken: Pat the chicken drums very dry with paper towels. In a large bowl, toss the chicken with 1 teaspoon paprika, 1 teaspoon chipotle chili powder, 1 teaspoon garlic powder, salt, and pepper. Sprinkle with 1/4 cup all-purpose flour and toss to coat evenly, ensuring the chicken is well-seasoned and dry.
⏱️ 10 min
- 2
Prepare the dry batter: In a separate large bowl, whisk together 6 cups all-purpose flour, 2 cups corn starch, 1 teaspoon paprika, 1 teaspoon chipotle chili powder, 1 teaspoon garlic powder, salt, and pepper until well combined.
⏱️ 5 min
- 3
Prepare the wet batter: Remove 2 cups of the dry batter mixture and place it in a medium bowl. Add the 2 large eggs and whisk well. Gradually pour in the cold sparkling water, whisking constantly, until you have a smooth, slightly thick batter. Be careful not to overmix; a few lumps are okay.
⏱️ 5 min
- 4
Batter the chicken: Set up a dredging station with the seasoned chicken, the remaining dry batter, and the wet batter. Dip each chicken drum into the dry batter, ensuring it's fully coated. Then, dip it into the wet batter, letting any excess drip off. Finally, dip it back into the dry batter, pressing gently to ensure a thick, even coating. Place the battered chicken on a wire rack.
⏱️ 10 min
- 5
Fry the chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add 3-4 chicken drums to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
⏱️ 20 min•🌡️ 350
- 6
Prepare the chili garlic glaze: While the chicken is frying, melt the 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the 3 grated garlic cloves and sauté for 30 seconds until fragrant. Stir in the 1/4 cup soy sauce, 2 tablespoons chili crunch, 1 teaspoon sesame oil, 2 tablespoons rice vinegar, and 1 cup honey. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until slightly thickened. Taste and adjust salt levels as needed.
⏱️ 10 min
- 7
Glaze and serve: Once all the chicken is fried, transfer it to a large bowl. Pour the warm chili garlic glaze over the chicken and toss gently to coat each piece evenly. Serve immediately and enjoy your crispy Chili Garlic Chicken!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Garlic Chicken
For the Chicken
- 3 pounds chicken drums, (8-12 pieces)
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/4 cup all-purpose flour, for drying
For the Dry Batter
- 6 cups all-purpose flour
- 2 cups corn starch
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Wet Batter
- 2 cups dry batter mix, reserved from above
- 2 eggs, large
- 16 fluid ounces sparkling water, cold, slowly added (up to 20 fluid ounces)
For the Chili Garlic Glaze
- 4 tablespoons unsalted butter
- 3 garlic, cloves, grated
- 1/4 cup soy sauce
- 2 tablespoons chili crunch
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 cup honey, adjust to your liking
- 1/4 teaspoon salt, to taste
For Frying
- 4 cups vegetable oil, or enough to submerge chicken
Instructions
- 1
Prepare the chicken: Pat the chicken drums very dry with paper towels. In a large bowl, toss the chicken with 1 teaspoon paprika, 1 teaspoon chipotle chili powder, 1 teaspoon garlic powder, salt, and pepper. Sprinkle with 1/4 cup all-purpose flour and toss to coat evenly, ensuring the chicken is well-seasoned and dry.
⏱️ 10 min - 2
Prepare the dry batter: In a separate large bowl, whisk together 6 cups all-purpose flour, 2 cups corn starch, 1 teaspoon paprika, 1 teaspoon chipotle chili powder, 1 teaspoon garlic powder, salt, and pepper until well combined.
⏱️ 5 min - 3
Prepare the wet batter: Remove 2 cups of the dry batter mixture and place it in a medium bowl. Add the 2 large eggs and whisk well. Gradually pour in the cold sparkling water, whisking constantly, until you have a smooth, slightly thick batter. Be careful not to overmix; a few lumps are okay.
⏱️ 5 min - 4
Batter the chicken: Set up a dredging station with the seasoned chicken, the remaining dry batter, and the wet batter. Dip each chicken drum into the dry batter, ensuring it's fully coated. Then, dip it into the wet batter, letting any excess drip off. Finally, dip it back into the dry batter, pressing gently to ensure a thick, even coating. Place the battered chicken on a wire rack.
⏱️ 10 min - 5
Fry the chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add 3-4 chicken drums to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
⏱️ 20 min•🌡️ 350 - 6
Prepare the chili garlic glaze: While the chicken is frying, melt the 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the 3 grated garlic cloves and sauté for 30 seconds until fragrant. Stir in the 1/4 cup soy sauce, 2 tablespoons chili crunch, 1 teaspoon sesame oil, 2 tablespoons rice vinegar, and 1 cup honey. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until slightly thickened. Taste and adjust salt levels as needed.
⏱️ 10 min - 7
Glaze and serve: Once all the chicken is fried, transfer it to a large bowl. Pour the warm chili garlic glaze over the chicken and toss gently to coat each piece evenly. Serve immediately and enjoy your crispy Chili Garlic Chicken!
⏱️ 5 min