Asian Fried Chicken and Coleslaw

You guys. This is the best thing I have made in a while. It’s fried chicken, but has those delicious sweet and spicy flavors that make this an addictive combo. It’s really budget friendly too, and uses a lot of things that may already be in your pantry. I highly recommend you try this post-haste.

Asian Fried Chicken Recipe with Garlic Chili Sauce

Adapted from ChickenRecipeBox.

Yields 4

Ingredients!

For the garlic chili sauce

• 2 Tablespoons vegetable oil
• 5 medium cloves garlic, minced
• 4 green onions, just the onion part (about half), chopped finely
• 2 Tablespoons fish sauce
• 2 Tablespoons packed brown sugar
• 2 Tablespoons rice wine vinegar
• 3 Tablespoons ketchup
• 1-2 Tablespoons of Sriacha or chili hot sauce, or none if you don’t want it spicy at all (but you’re wrong)

For the chicken

• 2 pounds chicken drumsticks or thighs, rinsed and patted dry
• 5 large eggs
• 3 cups of all purpose flour 
• Vegetable/Canola/Peanut/Sunflower oil for frying the chicken

For the coleslaw

• 2 cups shredded green cabbage
• 1 cup shredded broccoli/carrot slaw
• 2 tablespoons soy sauce (low-sodium)
• 2 tablespoons packed brown sugar
• 2 inches of fresh grated ginger
• 1 tablespoon sesame oil
• 2 tablespoons rice wine vinegar
• Bunch of roughly chopped cilantro, about 1/3 cup

Directions!

First, make the sauce. In medium saucepan, heat the oil over medium heat. Add garlic and green onions, cook for about 2-3 minutes until slightly crisp, but not burnt.

Then add the brown sugar, vinegar, ketchup, hot sauce, and fish sauce. Whisk ingredients to combine thoroughly. Reduce the heat to low and simmer for 3 minutes. Then remove sauce from heat. Slowly whisk in 1/2 cup of water to thin out the sauce. If you want it thicker, just leave this step out.

 

It should give off a pretty pungent smell in the beginning, but do not fear. It’s going to simmer down. Excuse my blurry photo…

Now let’s prep the fried chicken. First, generously season the raw chicken with kosher salt and fresh cracked pepper, about 2 tablespoons worth. Crack 5 eggs in a bowl and whisk thoroughly until combined. Get a big bowl and add 3 cups of all purpose flour, or if you’re trying to keep this gluten free a rice flour will also work. 

 

Meanwhile, in a cast iron, frying pan, or large pot, fill the oil about 1 inch high. Heat the oil to about 350 degrees. If you don’t have a meat thermometer to check if it’s ready, I suggest sticking the end of a wooden spoon into the oil. If you see bubbles form around the wood and they start to float up, your oil is hot enough to cook with.

Back to the chicken. Dredge (read: lightly coat) the chicken in flour, shake off any excess. Then coat it in egg, then another coat of flour. Let the chicken set for about 15 minutes (which can be taken up during the time it takes you to do all of the chicken).

Fry the chicken in batches, no more than 3-4 to a pan, you don’t want to over-crowd it. Remember to carefully place the chicken in the hot oil with tongs, and fry about 10-15 minutes each side. Keep in mind you don’t want your oil to get too hot or your chicken will crisp on the outside and won’t cook all the way through.

Pat chicken with a paper toil to absorb excess oil.

 

If you wanted to stop there you would have regular fried chicken. But we’re not stopping! Coat with the sauce while it’s still hot.

Yay! Serve while still hot with with limes, cilantro, and asian coleslaw that I will show you how to make

To make the coleslaw:

Mix together the cabbage, chopped cilantro, green onion slices, and broccoli slaw. In a small bowl whisk the soy sauce, brown sugar, ginger, sesame oil, and vinegar together. Dress the coleslaw and refrigerate until ready to serve.