POULTRY ESSENTIALS: SPICY CHICKEN FRY

Poultry Essentials: Spicy Chicken Fry image

Provided by Andy Anderson !

Categories Chicken

Time 30m

Number Of Ingredients 23

PLAN/PURCHASE
THE SAUCE
4 Tbsp fresh clover honey
4 Tbsp tamari sauce
1 clove garlic, minced
2 Tbsp rice vinegar, plain variety
1 tsp tomato paste
1 tsp ginger, freshly grated
2 Tbsp shallot, finely chopped
1/2 tsp red pepper flakes
1/8 tsp salt, kosher variety
1/8 tsp white pepper, freshly ground
2 Tbsp water
1 tsp hot sauce, or to taste
1 Tbsp pomegranate syrup (optional)
THE CHICKEN
5 Tbsp cornstarch or arrowroot powder
1/4 tsp salt kosher variety, or to taste
1/4 tsp white pepper, freshly ground, or to taste
1 lb chicken thighs, boneless, skinless
2 Tbsp grapeseed oil, or other non-flavored oil
ADDITIONAL ITEMS
long-grain white rice, for serving

Steps:

1. PREP/PREPARE
2. THE SAUCE
3. Gather your ingredients (mise en place).
4. Place all the ingredients for the sauce in a small pan over medium heat.
5. Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
6. Chef's Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
7. Chef's Note: You could make this sauce a day or two in advance, and then warm it up when it's needed.
8. THE CHICKEN
9. Gather your Ingredients (mise en place).
10. Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
11. Cut the chicken into small bite-sized pieces, and pat dry.
12. Toss the chicken with the coating.
13. Add the grapeseed oil to a large skillet over medium heat.
14. When the oil begins to shimmer, add the coated chicken.
15. Chef's Note: We don't want to crowd the chicken, so if you have a smaller pan, cook the chicken in two batches.
16. Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 - 8 minutes.
17. PLATE/PRESENT
18. Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
19. Keep the faith, and keep cooking.