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Enjoy this story from our archive, originally sent to TT members on .

Here Birdy Birdy

Fried chicken gets a double dip

Michael Solomonov has consumed more fried chicken and doughnuts in the past few months than most of us eat in a lifetime. The reason: research for his new doughnut-and-fried-chicken shop, Federal Donuts, in Philadelphia. One of his creations, chile-garlic fried chicken, is brined overnight and fried twice before being doused in chile-garlic sauce. The initial fry gently cooks the chicken, while the second higher-temperature fry creates a light, crackly crust. If you're up for it, serve the bird alongside your favorite doughnut. In Solomonov's words: "Nothing goes better with fried chicken than doughnuts."

Chile-Garlic Fried Chicken

Recipe adapted from Michael Solomonov, Federal Donuts, Philadelphia, PA

Yield: 4 servings


Cook Time: 20 minutes, plus overnight refrigeration

  • INGREDIENTS

    • Chicken

    1 whole chicken (about 3½ to 4 pounds), cut into 8 bone-in pieces (two thighs, two drumsticks, each breast cut in half lengthwise)

    2 tablespoons kosher salt, divided

    Vegetable oil for frying

    ½ cup cornstarch

    1 cup all purpose flour

    1 cup water

     

    Chile-Garlic Sauce

    ¼ cup garlic-chile sauce, such as Huey Fong Chili Garlic Sauce

    ¼ cup soy sauce

    ¾ cup kecap manis

    3 tablespoons apple cider vinegar

DIRECTIONS

1. The night before cooking the chicken, liberally season the pieces with 1 tablespoon of the kosher salt and arrange in a single layer on a rimmed baking sheet. Cover loosely with parchment paper and refrigerate overnight.

2. In a large saucepot, add enough vegetable oil to reach 5 inches up the side of the pan. Place over high heat and heat the oil to 300°.

3. In a medium bowl, whisk together the cornstarch, flour and the remaining 1 tablespoon kosher salt; whisk in the water to make a thin batter. Dip the chicken pieces in the batter and place in the oil. Fry for 10 minutes, then remove the chicken to a drain rack. Increase the oil temperature to 350° and fry the chicken pieces for an additional 5 minutes, until golden brown and cooked through. Drain well.

4. Make the sauce: In a medium bowl, whisk together the garlic-chile sauce, soy sauce, kecap manis and apple cider vinegar.

5. Coat the chicken liberally in the sauce and serve immediately.
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About The Chef

Michael Solomonov is the executive chef at Zahav, Philadelphia's renowned modern Israeli restaurant. In addition to his duties at Zahav, of which is he co-owner, Solomonov is a partner in Percy Street Barbecue and the recently opened Federal Donuts.

Federal Donuts, 1219 S. 2nd St, Philadelphia, PA; 267-687-8258 or federaldonuts.com
Visit Federal Donuts' Website

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