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Indulge in Crispy Chile-Honey Chicken Thighs, featuring tender marinated chicken fried to perfection and drizzled with a sweet and spicy honey sauce. This delicious dish combines savory and sweet flavors for a satisfying meal. Serve with a refreshing Tito’s Spicy Ginger Lemonade cocktail.
Ingredients | Serves 4-6
- 12 boneless, skinless Grand Western chicken thighs
- 16 oz. fryer oil
- Maldon sea salt
For the marinade
- ¼ cup mirin
- ¼ cup soy sauce
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. fresh ginger, grated
- 4 cloves garlic, grated
- ½ yellow onion, roughly chopped
- 1 tsp. kosher salt
- 1 tsp. freshly cracked black pepper
For the breading
- 1 Tbsp. black sesame seeds
- 1 cup all-purpose flour
- ¼ cup cornmeal
- Salt and freshly cracked black pepper
For the honey drizzle
- ½ cup honey
- 1 Tbsp. sambal chile paste
- 1 tsp. rice vinegar
- 1 tsp. soy sauce
- 2 tsp. green onion, thinly sliced
- 1 tsp. toasted sesame seeds
Preparation
- Combine the marinade ingredients and mix well. Marinate the chicken thighs in the refrigerator for two hours.
- Mix drizzle ingredients in a small bowl and set aside.
- In a large, shallow pan, heat fryer oil to 350 degrees.
- Mix the breading ingredients well in a shallow container; then dip chicken thighs into the mixture to fully coat, shaking off any extra breading.
- Carefully lay the chicken in the fryer oil and cook for approximately five minutes.
- Turn the thighs over and cook for three minutes or until golden brown and cooked through.
- Once fully cooked, lay the chicken onto a sheet pan lined with paper towels, and sprinkle with sea salt. Drizzle with the honey mixture after plating.
Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.
