Honey Sriracha Chicken
bone-in chicken pieces
peanut or vegetable oil
Sriracha hot sauce
In a large container, dissolve salt and sugar in water. Submerge chicken in brine, cover, and refrigerate for 30–60 minutes.
In a large bowl, whisk together 1 cup of cornstarch with remaining ingredients until smooth. Refrigerate until use. Must beat again before use.
Place remaining 1/2 cup of cornstarch on a plate. Remove chicken from brine and dry thoroughly with paper towels.
Working 1 piece at a time, coat chicken in cornstarch (use more cornstarch if needed), shaking to remove excess.
Set pieces aside on waxed or parchment paper.
Add oil to large Dutch oven until it is at least 2-inches deep.
Whisk batter again to combine.
Dip pieces of chicken into batter, letting the excess drip back into batter bowl.
Cook in oil for 6–7 minutes.
Remove with tongs and place on wire rack or a plate with paper towel to drain (chicken will not yet be cooked through).
Continue until all pieces have been fried once.
Re-fry all pieces for an additional 6–7 minutes, starting with the coldest piece.
Combine honey and hot sauce. Brush mixture over chicken pieces while hot.
Reapply at least twice, until all honey glaze is used.