I am a fan of fried chicken the world over, but this version is particularly flavorful and crunchy. The layering of spices in the marinade, breading, and post-fry dusting is key here, and yes, those measurements are in tablespoons. Note that the cornstarch, key to the crispy shell of this chicken, will not brown as deeply as flour. Trust your thermometer and timer. Be sure to make the delicious sweet chili sauce from scratch – it’s amazing, much better than the bottled version.
This is a simple recipe requiring only a few ingredients and the forethought to marinate the hens the day before, but it produces an elegant meal that’s ideal for a special dinner for two.
This is a quick, easy, and reasonably healthy dinner for a weeknight. This is an absolutely delicious sweet and sour sauce.
It takes the same amount of work to prepare your charcoal grill no matter what you’re going to cook. So why go to all that trouble just to produce boring, dried out chicken breasts when you could make…well, when you could make this? These chicken skewers are spicy, deeply flavorful, beautifully colored, and unfailingly moist.