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Fried chicken gets a double dip
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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



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


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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