Primary Categories: [[01 - Recipes]] Secondary Categories: [[02 - Entrees]] Tags and Links: #recipe #joshWeissman ## Ingredients - 2 cups (240g) cornstarch - 2 tbsp (30ml) soy sauce - 1 tbsp (15ml) distilled vinegar - 1 tsp (5g) grated ginger - 1/2 tsp (3g) freshly ground white pepper - 3 tbsp (45g) sriracha (or chili paste of choice) - 1 1/2 tsp (9g) fine sea salt - 2 lb (910g) boneless and skinless chicken thighs, cut into 1-in chunks - 2 1/2 qt (2.4 liters) vegetable oil - Honey, for serving *Nashville hot oil:* - 2 tsp (6g) smoked paprika - 3 tsp (6g) cayenne - 1/2 tsp (3g) freshly ground white pepper - 2 tsp (7g) garlic powder - 1 tsp (4g) MSG (optional) - 2 1/2 tsp (15g) fine sea salt - 1 tbsp (13g) light brown sugar - 1 cup (250ml) hot fry oil (from frying the chicken) ## Directions 1. Place the cornstarch in a shallow dish. Set aside. Place a wire rack on a baking sheet. Set aside. 2. In a medium bowl, combine the soy sauce, distilled white vinegar, ginger, white pepper, sriracha, and fine sea salt. Whisk until combined. Add the chicken to the mixture, coat thoroughly in the sauce, cover, and place in the fridge for at least 5 minutes or up to overnight. 3. Add the vegetable oil to a 6-quart (5.6 liter) heavy-bottomed pot. (The oil shouldn't be any higher in the bot than halfway.) Heat the oil to 350°F over medium-high heat. 4. While the oil is heating, toss the chicken in the cornstarch until it's completely coated in every nook and cranny. Place the coated chicken on a separate baking sheet. 5. Working in three batches, place the chicken in the hot oil and fry for 4 to 5 minutes, or until its completely cooked through and the outside is a crispy golden brown. (To check if the chicken is fully cooked, remove the thickest piece and cut it in half. If the inside is bleeding or still pink, place it back in the oil and continue cooking until it's fully cooked.) Transfer the cooked chicken to the wire rack to drain. Repeat with the remaining chicken. 6. Make the Nashville hot oil by combining the smoked paprika, cayenne, white pepper, garlic powder, MSG (if using), salt, and brown sugar in a medium metal or heatproof bowl. Whisk until combined. Add 1 cup (240ml) of the hot fry oil from the frying pot. Whisk again until thoroughly combined. 7. Add the chicken to the Nashville hot oil. Toss until the chicken is completely coated and then transfer to the wire rack to drain. Serve immediately with a light drizzle of your favorite honey over the top. (Alternatively, serve as is or with a flavored mayo or aioli on the side for dipping.)