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Fried chicken with chili honey sauce
Korean chili paste was used in this recipe but feel free to substitute your preferred chili paste or sauce. Sriracha is a good choice.
Course
Main Course
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Marinating time
2
hours
hours
Total Time
2
hours
hours
25
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
legs, thighs and wings of a 1.5 kilogram chicken
(reserve the other parts for another dish)
salt
pepper
¼
cup
all-purpose flour
2 to 3
cups
cooking oil
6
tablespoons
chili sauce
3
tablespoons
honey
6
tablespoons
melted butter
1
teaspoon
toasted sesame seeds
Instructions
Rub the chicken pieces with salt and pepper very generously. Place in a bowl and marinate in the fridge for at least two hours.
Toss the chicken in flour and shake off the excess.
Heat the cooking oil until thin wisps of smoke start to float on the surface.
Fry the chicken until golden brown, flipping halfway through.
While the chicken fries, make the sauce by mixing together the chili sauce, honey and melted butter.
When the chicken pieces are done, scoop out and transfer to a bowl.
Pour in the sauce. Cover the bowl and toss the chicken to coat evenly with the sauce.
Sprinkle in the sesame seeds, cover the bowl again and give the chicken pieces a few more tosses.
Transfer your fried chicken with chili honey sauce to a platter. Sprinkle with cilantro, if you wish (I love cilantro!) and serve.