Lemongrass Hot Honey Chicken
Lemongrass Hot Honey Chicken
Ingredients
For the Dry Batter Mix
- 1 1/2 cups self-rising flour
- 3/4 cup cornstarch
- 1 tablespoon chicken powder
- 1 teaspoon paprika
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Yum Yum seasoning
For the Wet Marinade Base
- 1/2 onion, roughly chopped
- 3 cloves garlic
- 1/2 cup ice cold water
For the Chicken Marinade
- 2 pounds skin-on chicken thighs
- 1/2 teaspoon baking soda
- 2 tablespoons Chin-Su Fish Sauce
- 1 tablespoon Chin-Su Hot Sauce
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For the Hot Honey Sauce
- 2 stalks lemongrass, chopped into 1-inch pieces
- 1 teaspoon chili flakes, or to taste
- 1 tablespoon vegetable oil
- 1/2 cup honey
- 1/4 cup corn syrup
- 2 tablespoons Chin-Su Hot Sauce, or to taste
- 3 kaffir lime leaves, torn, plus extra for garnish
Instructions
- 1
Prepare the Dry Batter Mix: In a large bowl, combine the self-rising flour, cornstarch, chicken powder, paprika, ginger powder, garlic powder, onion powder, and Yum Yum seasoning. Whisk thoroughly until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the Wet Marinade Base: In a blender, combine the chopped onion, garlic cloves, and ice cold water. Blend until completely smooth. Strain the mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the solids. You should have about 1/2 cup of onion-garlic water.
⏱️ 5 min
- 3
Marinate the Chicken: Place the skin-on chicken thighs in a large bowl. Add the strained onion-garlic water, 2 tablespoons of the prepared dry batter mix, baking soda, Chin-Su Fish Sauce, and Chin-Su Hot Sauce. Using your hands, thoroughly mix and massage the marinade into the chicken, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld.
⏱️ 10 min
- 4
Batter the Chicken: Remove the marinated chicken from the refrigerator. Transfer the remaining dry batter mix to a shallow tray or a large, wide bowl. Take each piece of marinated chicken and place it into the dry batter. Press and squeeze the chicken firmly into the flour, ensuring it is heavily coated and craggy bits form. This is crucial for maximum crispiness. Shake off any excess flour and place the battered chicken on a wire rack.
⏱️ 10 min
- 5
Fry the Chicken: Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower 2-3 pieces of battered chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature should reach 165°F (74°C)). Do not move the chicken until the coating has hardened, usually after 3-4 minutes. Remove the cooked chicken with tongs 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 Hot Honey Sauce: While the chicken is frying or after it's done, heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the chopped lemongrass and chili flakes, and sauté for 1-2 minutes until fragrant. Stir in the honey, corn syrup, and Chin-Su Hot Sauce. Add the torn kaffir lime leaves. Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly and is well combined, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 7
Serve: Arrange the crispy fried chicken on a serving platter. Generously pour the hot honey sauce over the chicken. Garnish with fresh kaffir lime leaves and some of the cooked lemongrass from the sauce. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Hot Honey Chicken
Ingredients
For the Dry Batter Mix
- 1 1/2 cups self-rising flour
- 3/4 cup cornstarch
- 1 tablespoon chicken powder
- 1 teaspoon paprika
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Yum Yum seasoning
For the Wet Marinade Base
- 1/2 onion, roughly chopped
- 3 cloves garlic
- 1/2 cup ice cold water
For the Chicken Marinade
- 2 pounds skin-on chicken thighs
- 1/2 teaspoon baking soda
- 2 tablespoons Chin-Su Fish Sauce
- 1 tablespoon Chin-Su Hot Sauce
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For the Hot Honey Sauce
- 2 stalks lemongrass, chopped into 1-inch pieces
- 1 teaspoon chili flakes, or to taste
- 1 tablespoon vegetable oil
- 1/2 cup honey
- 1/4 cup corn syrup
- 2 tablespoons Chin-Su Hot Sauce, or to taste
- 3 kaffir lime leaves, torn, plus extra for garnish
Instructions
- 1
Prepare the Dry Batter Mix: In a large bowl, combine the self-rising flour, cornstarch, chicken powder, paprika, ginger powder, garlic powder, onion powder, and Yum Yum seasoning. Whisk thoroughly until well combined. Set aside.
⏱️ 5 min - 2
Prepare the Wet Marinade Base: In a blender, combine the chopped onion, garlic cloves, and ice cold water. Blend until completely smooth. Strain the mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the solids. You should have about 1/2 cup of onion-garlic water.
⏱️ 5 min - 3
Marinate the Chicken: Place the skin-on chicken thighs in a large bowl. Add the strained onion-garlic water, 2 tablespoons of the prepared dry batter mix, baking soda, Chin-Su Fish Sauce, and Chin-Su Hot Sauce. Using your hands, thoroughly mix and massage the marinade into the chicken, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld.
⏱️ 10 min - 4
Batter the Chicken: Remove the marinated chicken from the refrigerator. Transfer the remaining dry batter mix to a shallow tray or a large, wide bowl. Take each piece of marinated chicken and place it into the dry batter. Press and squeeze the chicken firmly into the flour, ensuring it is heavily coated and craggy bits form. This is crucial for maximum crispiness. Shake off any excess flour and place the battered chicken on a wire rack.
⏱️ 10 min - 5
Fry the Chicken: Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower 2-3 pieces of battered chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature should reach 165°F (74°C)). Do not move the chicken until the coating has hardened, usually after 3-4 minutes. Remove the cooked chicken with tongs 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 Hot Honey Sauce: While the chicken is frying or after it's done, heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the chopped lemongrass and chili flakes, and sauté for 1-2 minutes until fragrant. Stir in the honey, corn syrup, and Chin-Su Hot Sauce. Add the torn kaffir lime leaves. Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly and is well combined, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 7
Serve: Arrange the crispy fried chicken on a serving platter. Generously pour the hot honey sauce over the chicken. Garnish with fresh kaffir lime leaves and some of the cooked lemongrass from the sauce. Serve immediately.
⏱️ 5 min