CRISPY CHICKEN WITH LEMON-SESAME BBQ SAUCE

Crispy Chicken with Lemon-Sesame BBQ Sauce image

Yield feeds 4

Number Of Ingredients 17

The Chicken
8 chicken thighs
Creole Seasoning (page 167)
Flour
Peanut oil for frying
The Sauce
2 tablespoons peanut oil
1 heaping tablespoon minced garlic
1 heaping tablespoon minced fresh ginger
2 tablespoons seeded and minced jalapeño pepper
1/3 cup soy sauce
1 to 2 teaspoons grated lemon zest
Juice of 1 lemon
1/4 cup honey
1 tablespoon sesame oil
1 cup Mutha Sauce (page 165)
3 tablespoons toasted sesame seeds

Steps:

Strip the skin from the chicken thighs and season lightly with Creole seasoning. Toss them around in some flour, knocking off any excess. Pour 1/4 inch of peanut oil in a heavy skillet and fire it up over medium-high heat til it's hot but not smoking. Fry the thighs til golden and cooked through, about 20 minutes. Flip them once after 10 minutes.
Get busy making the sauce while the chicken's cooking. Slap a small saucepan on the stove and add the peanut oil. Heat the oil over medium heat, and add the garlic, ginger, and jalapeños. Cook til the veggies are soft, then add the soy sauce, lemon zest, lemon juice, honey, sesame oil, and Mutha Sauce. Simmer for 5 minutes. Push the sauce off the direct heat, but keep it warm.
Check the chicken, and once it's done, take it out of the oil and let it drain briefly. Dip each piece in the sauce and arrange on a platter. Sprinkle the toasted sesame seeds over the chicken, and serve with any sauce that's left.