This recipe is in the same vein as a number of similar chicken recipes with marinated chicken dredged in potato or corn starch and then deep-fried.
The difference with this is the “marinade.” I mixed equal parts maple syrup and chili crisp, and marinaded the chicken in them before frying.
It was a worthy experiment. I was really pleased with the results: sweet and spicy chicken!
What you’ll need
- 1 lb. boneless chicken thighs, cut into 1.5” – 2” pieces
- 3T maple syrup
- 3T chili crisp
- 1 cup potato or corn starch
- Oil for frying
What do to
Mix the maple syrup and chili crisp in a small bowl. Put the chicken into a 1-gallon Ziploc freezer bag, then add the syrup mixture and seal the bag after pushing the air out of it. Move the chicken around in the syrup so it is covered. Refrigerate for 30 – 90 minutes.
When you’re ready to cook, begin heating the oil in whatever vessel you’re cooking. Drain any liquid out of the bag with the chicken. Add the starch to a high-sided plate or shallow bowl.
Dredge each piece of chicken in starch and put them on a plate. When the oil is 350 degrees, carefully add a few pieces of chicken to the oil, being careful not to overcrowd them. Let them cook for about 5 minutes, until crispy, then remove them with tongs or a similar device and let the chicken drain on paper towels. Repeat until all the chicken is cooked.
Let the hot pieces cool a bit before serving.