Asian Fried Chicken with Honey Ginger Sauce

By • September 21, 2011 • 19 Comments

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Serves 4 with sticky rice and sides

For the chicken:

  • 1 chicken, about 3 1/2 lbs., cut into 9 pieces, the whole breast should be cut across the back bone not with it into three pieces
  • 1/4 cup sugar
  • 1/4 cup salt
  • 4 cups ice water
  • peanut oil for frying

For the honey ginger sauce:

  • 1 tablespoon ginger, extremely finely minced
  • 1 tablespoon garlic, extremely finely minced
  • 3 tablespoons honey
  • 1/4 cup soy sauce
  • 2 tablespoons peanut or canola oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red pepper flakes
  • 1/2 cup green onions, sliced into thin rounds
  1. Combine the salt, sugar and ice cold water in a large bowl and mix till the sugar and salt have dissolved. Add the chicken, making sure it is submerged, and let it brine for one hour. After the hour remove it to a tray lined with paper towel and dry the chicken completely.
  2. Place a large pot onto the stove. Fill the pot no more than a third full with oil. Turn the heat to medium high. Place a fry thermometer into the oil.
  3. While the oil is heating to the magic 375? F combine the sauce ingredients minus a quarter cup of the green onions in a bowl that will eventually be large enough to carefully toss the hot chicken with the sauce.
  4. When the oil is to temperature carefully add the chicken. Cook until the skin is brown and crispy and the chicken is done, ten to fifteen minutes.
  5. Remove the chicken from the hot oil to the sauce bowl and toss to combine. Serve garnished with the remaining green onions and the extra sauce for dipping chicken and sticky rice.
Jump to Comments (19)

Tags: Asian, bees, bonafidefarmfood

Comments (19) Questions (1)

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8 months ago Franca

I second the 10 stars for the sauce. Delicious!

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almost 2 years ago anitadik

I am giving 10 stars to the sauce! As for the chicken, I prefer baked version, but that's a personal preference which does not affect the recipe at all.

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almost 3 years ago HeaterUpperPro

Any ideas on how the sauce would work as a marinade instead, using boneless chicken breast, probably broiled instead of fried?

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almost 3 years ago Sarile

My kids loved it!!!!

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almost 3 years ago carolinemgarrison

love this recipe! like lorenza, i used only chicken thighs and it turned out great. i've heard so much about the moisture your protein gets from brining, so i thought this would be a great opportunity to try it out. i'm so happy i did. this is definitely a "keeper" recipe!

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almost 3 years ago carolinemgarrison

love this recipe! like lorenza, i used only chicken thighs and it turned out great. i've heard so much about the moisture your protein gets from brining, so i thought this would be a great opportunity to try it out. i'm so happy i did. this is definitely a "keeper" recipe!

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almost 3 years ago Mcoiscou

I made this recipe today! I got a 10 .... Nice. Just one question the texture of the sauce most
Be thick or it most be liquid?

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almost 3 years ago thirschfeld

I make it thin then after tossing the chicken I pour the sauce into a ramekin for dipping. You could thicken it if you wanted though

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almost 3 years ago Mcoiscou

I made this recipe today! I got a 10 .... Nice. Just one question the texture of the sauce most
Be thick or it most be liquid?

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almost 3 years ago Mary Mushroom

The sauce sounds delicious! Might use the sauce on fried tofu too.

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almost 3 years ago yella

Is there anyway to do this without a fry thermometer??? (Want to try a fake chicken version....)

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almost 3 years ago AnnieHynes

I made this recipe Sunday night and everyone loved! I even received a round of applause from my 2 teenagers and my husband! Thanks!

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almost 3 years ago Lorenza

thirschfeld, this is perhaps the BEST Asian inspired chicken dish EVER. I used thighs only, brined per your instructions. My family does not observe the technique of deep frying as you specify. I roasted the thighs, skin side down on a heavy sheet pan at 475, turned after 10 minutes and finished them in another 7-8 minutes. Then tossed in the sauce and VOILA, the BEST Asian inspired chicken dish EVER. I know, I repeat myself, but oh so good. The flavors are so much more subtle than those that result from a marinade of the chicken before cooking. Keep those great recipes coming thirschfeld! Yours in cooking and dining, Lorenza

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almost 3 years ago wietje

Just tried this. Delicious sauce. However, one-hour brining does not seem enough. Would overnight be okay or even simmer the chicken slowly in the brine before frying? Definitely will try to make this again.

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about 3 years ago Lelebakes

Receipe for sticky rice? :)

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about 3 years ago thirschfeld

Lelebakes, sticky rice is a type of rice most often served with Thai food and can be purchased at many Asian groceries. You soak it for 24 hours then steam it.

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about 3 years ago Miss Maryann

Looks delicious ... Thanks for the recipe i'll try it today ;)

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about 3 years ago ashleychasesdinner

Love the recipe! Gorgeous photo!

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about 3 years ago Bevi

Terrific!