6 servings, cooking time: 50 mins.
What you need:
1 whole chicken weighing 1.5kg or the same amount of chicken thighs or wings
2 medium eggs
100 g each of potato starch and flour
0.5 tsp. baking powder
salt, freshly ground black pepper
1 litre of refined corn oil
For the sauce:
2-3 cloves garlic
100 g butter
2 tsp soy sauce
2 tsp. honey
What to do:
1. Slice the chicken into small pieces, breaking up the bones rather than removing them (cut the wings into phalanges). Place the chicken in a large bowl.
2. Sprinkle flour, starch, salt, pepper and baking powder over the chicken. Crack the eggs into the bowl as well. Stir with your hands so each piece is coated with the flour mixture.
3. In the biggest and deepest frying pan, heat the oil to 180°C (if the pan is small, you will need to fry in batches). Place the chicken, fry over a high heat, turning occasionally, until crispy on all sides, about 20 minutes.
4. Remove the chicken to a sieve standing on a bowl. Allow the oil in the frying pan to heat thoroughly. Return the chicken pieces and fry until crispy brown. Remove to a sieve again – let the excess oil drain off.
5. While the chicken is frying, prepare the sauce: crush, peel and finely chop the garlic. Melt the butter in a deep frying pan and sauté the garlic in it for 30-40 seconds. Add the soya sauce, sugar and finally the honey and sauté for 1-1.5 minutes.
6. Place the chicken in the resulting sauce and stir to coat all the pieces of chicken in the sauce. Serve at once.