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."
Recipe adapted from Michael Solomonov, Federal Donuts, Philadelphia, PA
Chile-Garlic Fried Chicken
One of Federal Donuts' creations, chile-garlic fried chicken, is brined overnight and fried not once but twice before being doused in chile-garlic sauce.
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
- 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.
- 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°.
- 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.
- Make the sauce: In a medium bowl, whisk together the garlic-chile sauce, soy sauce, kecap manis and apple cider vinegar.
- Coat the chicken liberally in the sauce and serve immediately.