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Ingredients
Brine:
- 1/2 cup salt
- 1/2 cup white sugar
- 2 qts water
- 3 lbs bone-in chicken pieces thighs recommended
Batter:
- 1-1/2 cup cornstarch divided
- 3/4 cup cold water
- 2 tsp pepper
- 1 tsp salt
Frying:
- 3 qts peanut or vegetable oil
Honey Glaze:
- 3/4 cup honey
- 2 Tbsp Sriracha hot sauce
Ingredients
Brine:
Batter:
Frying:
Honey Glaze:
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Instructions
Brine:
- In a large container, dissolve salt and sugar in water. Submerge chicken in brine, cover, and refrigerate for 30–60 minutes.
Batter:
- 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.
Frying:
- 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.
Honey Glaze:
- Combine honey and hot sauce. Brush mixture over chicken pieces while hot.
- Reapply at least twice, until all honey glaze is used.
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