Crispy Chicken With Garlic Sauce Recipe

How to make it

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• Make your sauce first as you want it to cool before tossing with the chicken.
• Debone your thighs, rinse them in fresh water and dry them completely.
• Remove as much excess chicken fat as possible.
• Cut the thighs into either long strips or into squares.
• There is a lot of flavor in the skin which turns very crispy while cooking but you can use boneless thighs.
• Dredge each piece of chicken in cornstarch, coating well and place in a bowl or plate.
• Continue to prepare chicken and when all of the pieces are coated with the cornstarch, cover the plate or bowl and place the chicken in the refrigerator for at least one hour.
• After the hour, heat enough oil to deep fry at least six to eight pieces of chicken at a time in a pot or frying pan.
• Cook the chicken in batches over a medium high heat until they are lightly golden in color and put to the side while cooking the rest of the chicken. Each batch should take at least 15 minutes to cook thoroughly.
• You can place your chicken in a pan in the oven on low to keep warm before preparing the sauce. *See Note Below
• The Sauce
• Mix all of the ingredients together and bring to a boil, stirring well to dissolve the sugar
• Bring your sauce up to a boil and remove it from the heat and allow it to cool for 10 minutes or longer.
• You can now serve the chicken with the sauce as a dip OR coat pieces of the chicken with the sauce.
• (If you are an "Orange Chicken" lover, think of how the orange sauce coats the fried chicken. This is what you want the sauce to do with the garlic chicken so do not add too much sauce and make it soupy.)
• *Note
• You can make the sauce in advance and keep it in a container in your refrigerator. The soy sauce seems to get saltier the longer the sauce sits so keep that in mind. I've never tried using a lower sodium soy sauce before so I can't suggest using it. I use Aloha Soy Sauce which is Hawaiian-made and contains less salt than most Chinese soy sauces. You can also double the sauce for big parties!
• *****And for those of you who hate boning chicken, you CAN use whole thighs. I'd use small thighs! You CAN use drumsticks or wings, too. In fact, wings is a great alternative! I don't suggest using breast meat as it gets very dry and hard during the frying process.
• You can even roll the thighs in flour if you wish. The cornstarch makes the chicken lighter in color and very crispy.

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