Ginger Garlic Honey fried chicken
Original Blog Post:https://greedygirlcooks.blogspot.com/2020/11/ginger-garlic-honey-fried-chicken.html
Ingredients
15 pc chicken parts
Marinade
2 ½ teaspoon salt
2 teaspoon sugar (optional)
1 teaspoon black pepper
1 teaspoon onion powder
¼ cup ginger
8 garlic cloves
1 whole onion
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 tablespoon ground allspice
Seasoned flour
3 cups flour
1 tablespoon black pepper
2 tablespoon onion powder
2 tablespoon smoked paprika
1 tablespoon salt
½ teaspoon cayenne pepper
Honey sauce
1 stick salted butter
1 cup honey
1 tablespoon smoked paprika
2 cloves garlic shredded
4 tablespoon shredded ginger
Instructions
clean, wash and dry your chicken parts
in a blender, blend all the marinade ingredients
pour onto the chicken, massage it in, and leave it in the refrigerator overnight. The longer it marinates, the better; I did what Morris Time Cooking recommended and let mine marinate for a week, two days in the refrigerator, and the remaining five days in the freezer.
Defrost and allow the chicken to come to room temperature or almost room temperature
heat oil to 300f
make the seasoned flour mix
Toss and press seasoned chicken into the seasoned flour, shake off any excess, dip in plain water then back into the flour, shake off excess
fry in the 300-degree oil for 20 minutes. If you deep fry no need to flip; I shallow fried, so I flip my chicken after 10 minutes.
Warm some butter, add honey paprika garlic, and ginger
As each pc of chicken is fried, dip into the honey butter sauce and set on a cooling rack to drain
serve immediately with extra sauce on the side. It's best to keep this butter sauce warm.