Recipe courtesy of Saimin Dojo

Fried Chili Pepper Chicken

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  • Level: Advanced
  • Total: 1 day 3 hr 55 min (includes marinating time)
  • Active: 1 hr 25 min
  • Yield: 4 to 6 servings
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Ingredients

Chicken Marinade:

1 cup sugar

2 cups chopped garlic 

1 cup fish sauce 

1 tablespoon salt 

2 pounds boneless skin-on chicken thighs

Sofrito:

1 quart small diced apples

1 quart small diced onions 

1 cup minced ginger 

1 cup minced garlic 

2 quarts oil 

Chili Paste:

2 cups tomato paste

1 cup chipotles in adobo 

1 cup sambal oelek

3 tablespoons red chile flakes 

Salt and pepper

Chili Pepper Sauce:

6 cups soy sauce

4 cups sugar 

3 cups mirin 

1 cup sambal oelek

1/4 cup chile pepper flakes 

1/4 cup minced garlic 

1/4 cup minced ginger 

1 tablespoon cornstarch 

Chili Pepper Chicken:

2 quarts oil

2 cups all-purpose flour 

2 scoops cooked white rice 

Pinch chopped green onions 

Pinch furikake seasoning

Directions

Special equipment:
a deep-fryer
  1. For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.
  2. For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.
  3. For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.
  4. For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.
  5. Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.
  6. When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.
  7. For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.
  8. Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.
  9. Plate with rice and finish by sprinkling with green onions and furikake.