Sunday, 27 April 2014

Fried Chicken with Asian Sweet & Hot Sauce





My friends call this buffalo chicken.  I don't. I am calling it fried chicken drenched in my special sweet and hot sauce.  

Buffalo chicken wings refers to fried or baked chicken covered in a mixture of hot sauces and butter.  Well mine is almost like that except that it has an Asian touch to it.  I used Thai sweet chilli sauce instead of hot sauce.  I almost forgot posting this recipe until last night when Tin Bernardino told me to try this Korean chicken wing that i think has become one of her favorites, aside from jajangmyeon, which I have yet to try.  I just need to find some black beans for the sauce.  She'd been frequenting a Korean resto near her place and I believe every dish they serve is becoming her favorite. I shall soon call her the Pinay-girl-in-Chicago-addicted-to- Koreans because its not only the dishes she loves but also there telenovelas hehehe.  She described the Korean chicken wing to be fried and covered with a special sauce with a hint of honey, with lots of chili flakes and sesame seeds.  Instantly my husband's favorite chicken wings came to mind.  Most of the time, I bake my chicken wings as it's healthier and less laborious, but sometimes I fry them for a crispier and a more flavorful version .  

By the way, my fried chicken wing will retain its crisp state for a day or two, even when covered in my special sweet and hot sauce :-)  I usually serve this at dinners with friends or during special gatherings and parties.

     FRIED CHICKEN w/ ASIAN SWEET AND HOT SAUCE
     (www.myfresha-licious.com)

Ingredients :

Chicken wing - 45 pcs
Vegetable Oil for deep frying

Breading:
All Purpose flour - 1 1/2 cup
Black Pepper Powder - 1 tsp
White Pepper Powder - 1 tsp
Sweet Red Paprika - 1 tsp
Salt (Iodized) 1 1/2 tsp or to taste

Sauce: 

Thai Sweet Chili Sauce - 2 bottles
Butter - 50 g.
Worcestershire Sauce - 1/2 c
Honey - 3 tbsp or to taste
Salt (Iodized) - 1 tsp or to taste
Black Pepper Powder - 1 tsp
Sweet Red Paprika - 2 tsp
Cornstarch -  2 tsp
Water - 1/2 c
Sesame seeds - 2 tbsp (optional)

Cooking Procedure :

1.  Fill a container with water (enough to cover the chicken) and dissolve in it 3 tbsp of salt and 2 tbsp of sugar.  Soak the chicken in it over night.  Drain and pat the chicken wings dry the following day at least 2 hours before cooking.

3.  Toss chicken with oil then place them in a plastic bag or container.  
4.  Mix all the ingredients for the breading.  Add the breading in the plastic bag / container and shake it until all the meat are covered.
5.  Heat oil in a pot until they are smoking hot.  Fry the chicken wings until they become brown and crisp.  Transfer to a plate lined with paper towels to remove excess oil.

Sauce : 


Melt butter under low heat then add the honey and the rest of the ingredients and simmer until the sauce thickens.

Coat each chicken wing with the sauce before serving.





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