Sticky Crispy Fried Chicken (Print Version)

Crunchy glazed chicken with turmeric rice and peas for a flavorful, comforting meal.

# What You'll Need:

→ Chicken

01 - 2 lb boneless, skinless chicken thighs
02 - 2 cups buttermilk
03 - 1 tsp salt
04 - 1 tsp freshly ground black pepper
05 - 1 tsp sweet paprika
06 - 1 tsp garlic powder
07 - 2 cups all-purpose flour
08 - ½ cup cornstarch
09 - 1 tsp salt
10 - 1 tsp sweet paprika
11 - ½ tsp garlic powder
12 - vegetable oil for deep frying, quantity as needed

→ Sticky Sauce

13 - ½ cup honey
14 - ¼ cup soy sauce
15 - 2 tbsp brown sugar
16 - 1 tbsp apple cider vinegar
17 - 1 tsp minced garlic

→ Yellow Rice with Peas

18 - 1½ cups raw long-grain white rice
19 - 2½ cups chicken broth
20 - 1 tbsp olive oil or unsalted butter
21 - 1 tsp ground turmeric
22 - ½ tsp salt
23 - ½ cup frozen green peas

# Steps to Follow:

01 - In a large bowl, whisk together buttermilk, salt, pepper, paprika, and garlic powder. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for optimal tenderness.
02 - In a shallow dish, combine flour, cornstarch, salt, paprika, and garlic powder, mixing thoroughly to evenly distribute spices.
03 - Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently for an even coating. Place coated chicken on a wire rack or baking sheet while heating oil.
04 - Pour vegetable oil into a deep heavy pot to a depth of approximately 2 inches. Heat over medium heat to 350°F, using a thermometer for accuracy. Without a thermometer, test by dropping in a pinch of flour; it should sizzle steadily.
05 - Working in batches, carefully lower coated chicken into hot oil, avoiding overcrowding. Fry each batch for 6 to 8 minutes, turning as needed, until golden and cooked through. Transfer to a wire rack over a baking sheet to drain excess oil. Keep warm in a 250°F oven if desired.
06 - Combine honey, soy sauce, brown sugar, apple cider vinegar, and minced garlic in a small saucepan. Heat over medium, bringing to a gentle simmer while stirring occasionally until sauce thickens and becomes glossy, about 3 to 5 minutes. Remove from heat.
07 - Place fried chicken in a large bowl and pour warm sticky sauce over it. Toss gently until all pieces are evenly coated. For extra crispiness, serve some sauce on the side for dipping.
08 - Rinse rice under cool water until water runs mostly clear and drain well. Heat olive oil or butter in a medium saucepan over medium heat. Stir in turmeric, then add rice and cook, stirring frequently, for 1 to 2 minutes to lightly toast the grains.
09 - Add chicken broth and salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Stir in frozen peas, cover again, and cook for an additional 3 to 5 minutes until rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
10 - Spoon yellow rice and peas onto plates. Top with sticky fried chicken, spooning extra sauce from the bowl if desired. Serve immediately, optionally garnished with lime wedges or sliced green onions for freshness.

# Additional Notes:

01 - For extra tender chicken, marinate up to 4 hours. Test oil temperature with a thermometer for optimal frying crispiness.

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