This is a hot dish. Chili-garlic sauce makes the base of the glaze, and two fresh red chilies, a green chili and two dried red chilies all go into the wok with it.
The chicken is battered and deep-fried first in two inches of oil at 350°F, then tossed through the sauce only long enough to coat it.
Frying Before the Toss
The hot oil is the part to be careful with. Everything after it takes a couple of minutes.
- Set up the potTwo inches of oil in a deep, heavy pot, with a thermometer clipped to the side, on a back burner with the handle turned inward.
- Batter the chickenFlour, cornstarch, salt, pepper, egg and cold water whisked thick; chicken pieces coated and excess allowed to drip off.
- Fry in batchesPieces lowered in gently, away from you, without crowding the pot, until crisp.
Check before you continue
Oil near 350°F; chicken 165°F — Thermometers for oil and chicken
Keep the oil near 350°F between batches, and check that the chicken centres reach 165°F before draining on a rack.
- The sauceChili-garlic sauce, soy, rice vinegar, brown sugar and ginger simmered 1 minute in a wok, then the fresh and dried chilies.
- The tossFried chicken turned quickly through the glossy sauce, finished with cilantro and served with lime wedges.
How to Make It
Oil heated to 350°F, batter whisked
Heat 2 inches of oil to 350°F. Whisk the flour, cornstarch, salt, pepper, egg and water into a thick batter.
Battered chicken fried in batches to 165°F
Coat the chicken in the batter and fry it in batches until crisp and the centres reach 165°F. Drain on a rack.
Chili sauce simmered with fresh and dried chilies
In a wok, simmer the chili-garlic sauce, soy sauce, vinegar, brown sugar and ginger for 1 minute. Add the fresh and dried chilies.
Chicken tossed quickly, cilantro and lime
Toss the fried chicken quickly in the glossy sauce, then finish with cilantro and serve with lime wedges.
Ingredient Notes
- Boneless skinless chicken thighs
- One pound, cut into bite-size pieces so they fry through to 165°F evenly.
- Neutral oil, for frying
- Enough for 2 inches in a heavy pot, held near 350°F.
- Chilies
- Two fresh red, one green and two dried red chilies. Together they make this genuinely spicy.
Success Tips
- Fry in small batches so the oil temperature does not crash and the pieces do not stick together.
- Let excess batter drip off each piece before it goes in to limit spattering.
- Have the sauce ready in the wok before the last batch comes out of the oil.
Why This Recipe Works
- Flour and cornstarch together make a batter that fries up crisp and stays crisp under a glaze.
- Chicken thighs stay juicy through frying and are easy to cut into even bite-size pieces.
- Rice vinegar and brown sugar give the sauce its tang and balance the heat of the chilies.
- A quick toss rather than a simmer keeps the coating from going soft in the sauce.
Frequently Asked Questions
How do I fry safely at home?
Use a deep, heavy pot filled no more than halfway, and clip a thermometer to the side to hold the oil near 350°F. Lower pieces in gently with tongs or a spider, away from you, and never leave hot oil unattended or let water near it.
How do I know the chicken is cooked?
Cut or probe a large piece from each batch. The centre should reach 165°F.
Is it very spicy?
Yes. It uses chili-garlic sauce plus fresh red, green and dried red chilies.
Serving Ideas
Pile the glazed chicken into a bowl with the sliced chilies showing, scatter cilantro over, and add lime wedges on the side for squeezing.
