Sriracha, fish sauce and rice vinegar combine in this nice Asian-inspired twist on classic crispy fried chicken. I like to serve this dish family style, on top of a baby bok choy and kumquat salad with limes.
1/2 cup vegetable oil, plus more for frying
1/4 cup fish sauce
2 Tablespoons brown sugar
2 Tablespoons rice vinegar
2 Tablespoons fish sauce
1 Tablespoon Sriracha
2 pounds bone-in, skin-on chicken drumsticks or thighs
1 cup rice flour
In a large bowl, whisk together the oil, fish sauce, brown sugar, rice vinegar and Sriracha.
Rinse the chicken and pat dry. Add the chicken to the marinade and gently toss to coat. Marinate for at least 1 hour.
In large bowl, add the rice flour. Dredge the chicken with a coat of rice flour, shaking off any excess. Set coated chicken pieces aside. Repeat for the remaining chicken.
Heat 1 inch of oil to 375°F in a large cast iron skillet or a Dutch oven. Working in small batches, gently place the chicken into the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side. Drain on paper towels.
To serve place on a platter and serve immediately.
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