2 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds boneless skinless chicken thighs
All-purpose flour
Cornstarch
Sugar
Large eggs (Room temp)
Vegetable or canola oil
Soy Sauce
Rice cooking wine
Vinegar
Honey
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Onion powder
Garlic powder
Crushed Red pepper (Optional)
Ground ginger
Tools you’ll need
Medium-sized 4-quart pot or deep fryer
Mesh strainer spoon
Cooling rack
Preparation of ingredients
Chicken
Step 1- Add boneless chicken thighs into strainer and rinse with cold water. Pat chicken dry with napkins. If chicken has any type of excessive fat, trim off with a knife and set aside.
Step 2- Cut chicken thighs into 2-inches in length by 2-inch-wide squares. Once done add chicken pieces into large bowl and add 1/2 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon of Crushed red pepper (Optional), 1 1/2 tablespoons rice cooking wine and 1 1/2 tablespoons soy sauce. Coat seasonings onto chicken using your hands. Cover bowl with lid and place into fridge for 2 to 4 hours or overnight. Once the marinating process has finished, let chicken sit out for 20 minutes before frying.
Seasoned egg batter
Step 3- Add 3 large eggs (Room temp), 1/4 teaspoon salt, 1/4 teaspoon Tony Chachere’s creole seasoning and 1 teaspoon Soy sauce into a medium-sized bowl. Stir with whisk until combined and set aside.
Seasoned all-purpose and cornstarch batter
Step 4- Add 1 1/2 cups all-purpose flour, 1 1/2 cups corn starch, 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon onion powder, and 1 teaspoon garlic powder into a large tubber ware container with a lid. Stir all ingredients together and set aside.
Battering and Frying chicken pieces
Preheat fire to medium heat or if you are using a deep fryer, preheat to 350 or 360 degrees.
Step 5- Add 48 Fl oz’s vegetable or canola oil into a medium-sized 4-quart pot. If you are using a deep fryer, add oil according to you deep fryer’s instructional manual. Let oil get hot until it reaches and temperature of 350 to 360-degrees F.
Step 6- Add chicken pieces into seasoned egg batter coat with your hands. Remove chicken pieces and shake with your hand to remove any excessive batter.
Step 7- Add chicken pieces into seasoned all-purpose and cornstarch batter. Cover tubber ware with lid and shake container to coat the chicken pieces with the batter. Remove chicken pieces and shake with your hand to remove any excessive batter.
Step 8- Add chicken pieces into hot oil. Careful not to add too many pieces into the oil. Don’t over crowd it. Fry for 3 or 4 minutes. When chicken starts to float at the surface, it is almost done. Once the chicken pieces are done, scoop out of the hot oil using a mesh staining spoon. Wait a 10 to 15 seconds to allow oil to drain and add chicken pieces onto a cooling rack and let cool for 15 minutes.
Making the sweet savory and spicy soy sauce
Step 9- Add 1/4 cup soy sauce, 1/4 cup rice cooking wine, 1/4 or 1/2 cup water, 4 teaspoons vinegar, 1 teaspoon honey, 3 tablespoons sugar, 2 teaspoons crushed red pepper (Optional), 1 teaspoon garlic powder, 1/4 teaspoon ground ginger and 2 teaspoons cornstarch. Stir with a whisk until combined.
Preheat fire to medium heat.
Step 10- Add soy sauce mixture into large saucepan. Let simmer for 2 to 3 minutes stirring occasionally. Once done, turn fire off and add fried chicken pieces. Stir until chicken pieces are coated with the soy sauce mixture. If you want more sauce on your chicken, you can make another batch and go from there. Serve hot over a bed of rice or with some broccoli and enjoy.
YouTube instructional video
