Hot and Sweet Chicken
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| Serves | 2 |
| Prep time | 6 hours |
| Cook time | 30 minutes |
| Total time | 6 hours, 30 minutes |
Ingredients
chicken
- 2 chicken thoghs
- 1 cup buttermilk
- 1 teaspoon smoked parika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon Tabasco (more if you like things spicy)
- 2 cups flour
- oil for frying
sauce
- 1 cup orange juice (juice from 2 oranges)
- 1 orange zested
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon vinegar (rice wine, cider or white)
- 2 cloves garlic (minced)
- 1 tablespoon corn starch (mixed with 2 TBL cold water)
Directions
| Step 1 | |
 Prepare marinade/brine by adding all the spices to the buttermilk, mixing well, then adding chicken. Let chicken marinate for 4-12 hours When getting ready to cook, drain chicken on a rack | |
| Step 2 | |
 Make sauce, by adding juice, and all remaining sauce ingredients except cornstarch to a pan. Heat over medium heat until bubbling, lower heat and let cook for 3*4 minutes Add cornstarch a water mixture and stir as sauce thickens (If you don't like pulp, strain the juice before using) Taste for seasoning | |
| Step 3 | |
 Heat about 3/4" of neutral oil in a wide frying pan (if using a deep fryer follow manufacturer's directions) When oil is hot enough to form bubbles around a wood chopstick, gently add chicken to pan, skin side down, lower to medium heat Toss chicken in flour, patting off excess, and setting aside until fat is hot enough Cook for 7-8 minutes per side for bone in thighs, less if using boneless chicken tenders, or breasts | |
| Step 4 | |
 Cook chicken to an internal temperature of 165F Drain on paper towels, then toss chicken in sauce, coating well. | |