Monday, July 7, 2014

Rosie Makes Not-Yo-Mama's Fried Chicken.

 The Hawthorne Boys love fried chicken
and today I'm making fried chicken with a twist.

 Sweet and Sour Fried Chicken
(Sauce adapted from Food and Wine magazine)
1 TB peanut oil
1 large garlic clove, minced
2 TB water
2 TB brown sugar
2 TB Sriracha sauce
2 TB fish sauce
1/2 tsp ginger
1/2 tsp lime zest
juice of one lime
In a small sauce pan, heat the oil over medium low.
Add the minced garlic and cook, stirring, about 30 seconds.
Do not allow the garlic to burn.  It gets very bitter.
Add in the water and brown sugar
and cook, stirring about 2 minutes, until foamy. 
Add in Sriracha, fish sauce, and ginger.
Cook until thickened, about 2 minutes.
Stir in zest and lime juice.

 All three Hawthorne men commented on how good this smelled.

For the chicken thighs,
I covered them in buttermilk and some Texas Pete
 and let them bathe overnight.
 In the refrigerator.
And if I needed to tell you that,
perhaps you shouldn't be in the kitchen, just sayin'.

I dredged the chicken in stone ground white rice flour,
then placed them on wax paper and let them sit 30 minutes or so,
until they came to room temperature.

Rice flour is the key here.
A fairly expensive key, but still key.
As in the crust on this chicken was the best I've ever had.

 Iron skillet.
Peanut oil.
Do not crowd pan.
6-7 minutes each side.
Drain on paper towels.
Serve with the tangy, sweet and sour sauce.
The Hawthorne Boys loved these.
I got grunts and thumbs ups, which is high praise indeed.

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