Chili Garlic Chicken

Nutrition per serving

Ingredients

• 3 pounds chicken drums
• 1 tsp paprika
• 1 tsp chipotle chili powder
• 1 tsp garlic
• Salt and pepper to taste
• 1/4 cup flour
• 6 cups flour
• 2 cups corn starch
• 1 tsp paprika
• 1 tsp chipotle chili powder
• 1 tsp garlic
• Salt and pepper to taste
• 2 cups of the dry batter
• 2 eggs
• 16-20oz sparkling water
• 4 tbsp butter
• 3 cloves garlic, grated
• 1/4 cup soy sauce
• 2 tbsp chili crunch
• 1 tsp sesame seed oil
• 2 tbsp rice vinegar

Instructions

1. Season chicken drums with salt, pepper, smoked paprika, chipotle chili powder, and garlic powder.
2. Sprinkle chicken with flour to dry them out.
3. Combine 6 cups flour and 2 cups corn starch in a bowl, adding paprika, chipotle chili powder, garlic, salt, and pepper.
4. Transfer about a third of the dry mixture into another bowl.
5. Add cold sparkling water to the smaller bowl with dry batter and whisk until it reaches a loose pancake batter consistency.
6. Coat the dried chicken in the wet batter, then in the dry batter, and repeat the process.
7. Heat oil to 350°F and carefully drop the chicken in, cooking for 10 to 14 minutes until golden brown.
8. For the glaze, melt butter and grate in garlic.
9. Add soy sauce, chili crunch, sesame seed oil, and rice vinegar to the melted butter and garlic.
10. Coat the hot chicken in the glaze.