Fried Chili Pepper Chicken

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • Chicken Marinade:
  • 1 cup sugar
  • 2 cups chopped garlic
  • 1 cup fish sauce
  • 1 tablespoon salt
  • 2 pounds boneless skin-on chicken thighs
  • Sofrito:
  • 1 quart small diced apples
  • 1 quart small diced onions
  • 1 cup minced ginger
  • 1 cup minced garlic
  • 2 quarts oil
  • Chili Paste:
  • 2 cups tomato paste
  • 1 cup chipotles in adobo
  • 1 cup sambal oelek
  • 3 tablespoons red chile flakes
  • Salt and pepper
  • Chili Pepper Sauce:
  • 6 cups soy sauce
  • 4 cups sugar
  • 3 cups mirin
  • 1 cup sambal oelek
  • 1/4 cup chile pepper flakes
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger
  • 1 tablespoon cornstarch
  • Chili Pepper Chicken:
  • 2 quarts oil
  • 2 cups all-purpose flour
  • 2 scoops cooked white rice
  • Pinch chopped green onions
  • Pinch furikake seasoning

Directions

  1. For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.

  2. For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.

  3. For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.

  4. For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.

  5. Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.

  6. When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.

  7. For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.

  8. Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.

  9. Plate with rice and finish by sprinkling with green onions and furikake.

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