Fried Chicken with Sriracha Honey Sauce

Chef Liza Cheng | The Perfect Puree of Napa Valley

Ingredients for Fried Chicken:

  • 4 chicken drumsticks
  • 4 chicken thighs
  • 4 cups neutral oil for frying (vegetable/grapeseed/peanut)

Ingredients for Batter:

  • 2.5 tapioca flour
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • 3 tsp. curry powder
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 ¼ C cold water

Ingredients for Marinade:

  • 1 tbsp. dry sherry
  • ¼ tsp. black pepper
  • ½ tsp. soy sauce
  • 1 tbsp. minced garlic
  • ½ tsp. salt

Method for Fried Chicken Marinade:

  1. Mix all marinade ingredients together and add your chicken to the marinade.
  2. Marinate the chicken overnight in the refrigerator.
  3. In a separate bowl, mix all your batter ingredients together, and make sure to whisk the batter to remove any clumps. You want to have a medium to slight runny batter. Mix the batter occasionally, as the tapioca flour will settle to the bottom and sometimes solidify.
  4. Heat your cooking oil over medium heat and check if it is ready by either checking with a thermometer (350°) or using a small piece of the batter in the oil to see if it starts to bubble. Don’t overcrowd your frying pan or pot- as you risk lowering the temperature of the oil too low, and the chicken will not cook evenly.
  5. Fry your chicken for 10 minutes or if you take an internal temperature of 165F.

Ingredients for Sriracha Honey Sauce:

Method for Sriracha Honey Sauce:

  1. Mix The Perfect Puree of Napa Valley Red Jalapeno with honey with a whisk until all the honey is incorporated and emulsified.
  2. Serve sauce on the side for diners to dip fried chicken.