Pollo crujiente a la miel, soja y ajo

Ingredientes

• 2 pounds boneless skinless chicken thighs
• 1-2 inches of vegetable oil in a large steel or cast-iron skillet for frying
• Small bunch of scallions, whites diced and greens saved for garnish
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (use dry sherry if you don’t have Shaoxing wine)
• 3 tablespoons honey
• 1 teaspoon chicken bullion (or use two tablespoons of chicken stock)
• 1/4 teaspoon white pepper
• 2 tablespoons peanut oil
• 2 cups potato starch
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter
• 3 tablespoons garlic, minced
• 2 tablespoons soy sauce
• 3/4 cup honey
• White rice
• Sliced scallion greens, for garnish

Preparación

1. 1

   Start cooking the white rice, if you plan to serve this dish with rice.

2. 2

   Trim chicken thighs of fat and connective tissue.

3. 3

   Place all marinade ingredients into a medium bowl and whisk.

4. 4

   Place chicken into marinade and marinate for 15 minutes.

5. 5

   Mix dry coating ingredients in a large bowl.

6. 6

   Mix glaze ingredients into a small saucepan and heat over medium until slightly thickened, about 10-15 minutes.

7. 7

   Heat a heavy pan with about an inch of vegetable oil to 350 degrees F.

8. 8

   Dredge marinated chicken into dry mix and fry in hot oil for 3-4 minutes on each side until browned and cooked through.

9. 9

   Toss cooked chicken in the glaze, cut into strips and serve over the cooked rice with a garnish of sliced scallion greens.