Recipe courtesy of Superba Snack Bar

Fried Chicken

  • Level: Intermediate
  • Total: 14 hr (includes marinating time)
  • Active: 1 hr 30 min
  • Yield: 25 servings
Share This Recipe

Ingredients

Chicken:

3 cups garlic cloves

3 cups peeled, chopped ginger

10 yellow onions, roughly chopped

10 pounds bone-in chicken thighs

Relish:

8 cups pickled Fresno chiles, stems removed

2 bunches fresh parsley

Large handful garlic cloves 

Zest and juice of 3 lemons

Olive oil 

Kosher salt 

Garlic Confit:

8 cloves garlic

Canola oil, to cover

Glaze:

1 gallon red wine vinegar

12 cups granulated sugar 

Pickled Fresno chile liquid 

Lemon juice

Kosher salt

Vegetable oil, for frying

2 pounds cornstarch

2 pounds all-purpose flour

Directions

  1. For the chicken: Puree the garlic, ginger and yellow onions to a wet paste in a food processor. Rub the paste into the chicken thighs and marinate for at least 12 hours in the refrigerator.
  2. For the relish: Roughly chop the Fresno chiles and parsley and transfer to a food processor along with the garlic and lemon zest. Pulse until the chiles are reduced to small dice. Pulsing, slowly drizzle in enough olive oil to achieve the consistency of a relish. Add lemon juice and salt to taste.
  3. For the garlic confit: Preheat the oven to 250 degrees F. Add the garlic to a small saucepan and cover completely with canola oil. Warm over medium-low heat, then transfer to the oven and cook until the garlic has become very soft but hasn't acquired any color, 30 to 40 minutes. Remove the cloves from the oil, mince and set aside.
  4. For the glaze: Combine the vinegar and sugar in a large pot and stir to blend. Set over high heat and boil until the mixture has reduced to a glaze. Add small amounts of pickled Fresno liquid, garlic confit, lemon juice and salt until the glaze develops a nice, round flavor.
  5. Heat the oil in a deep pot or a deep-fryer to 350 degrees F. Whisk the cornstarch and flour together in a large bowl. Dredge the chicken in the flour and fry in batches until golden brown and cooked through. Drain the chicken of excess oil, then generously brush with the glaze and top with the relish.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.