Spicy Garlic Chicken
I’ve gone down some strange Youtube rabbit holes recently and last week somehow ended up watching videos of people eating super hot peppers (like the Carolina Reaper). It wasn’t nearly as entertaining as watching Homer Simpson down Guatemalan insanity peppers but it did put me in the mood for something spicy.
I came across this spicy chicken recipe from Host the Toast but went in search of a different hot sauce recipe since I didn’t want to make a butter-based sauce. Eventually I settled on one that was very close to homemade sriracha. It had a great amount of heat and for the next week I was putting it on almost everything I ate.
The chicken we had it with was pan fried (somehow, I think the first time I’ve cooked chicken that way) and I decided to not cook it with the hot sauce but instead add it on later. It probably doesn’t look as nice but it gave my wife and I the option to taste and add the sauce as we went instead of potentially being overwhelmed.
The chicken was nice and juicy with a great crust on the outside and alongside the chicken we had roasted garlic potato fries which are a favorite of mine for obvious reasons. You can easily adjust the spice level up or down based on your own preferences, so if you’re looking for something spicier than Ned Flander’s Five Alarm Chili, this is it!
- 2 jalapeño peppers, seeded and diced
- 2 serrano peppers, seeded and diced
- 1 habanero pepper, seeded and diced
- 2 heads of garlic (about 20 cloves), crushed or minced
- 3 shallots, diced
- 16 ounces tomato sauce
- 4 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 tablespoon fish sauce
- 3 tablespoons vegetable oil
- 1 pound chicken breasts or thighs
- 1 cup all purpose flour
- 1 tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon dried oregano
- ½ teaspoon cayenne pepper
- 2 eggs
- ½ cup milk
- Oil, to fry
- In a medium pan heat oil over medium heat. Add garlic and shallots and cook for 1-2 minutes, until fragrant.
- Add tomato sauce and chili peppers and let the sauce begin to simmer. Turn the heat down and add fish sauce, vinegar, and sugar.
- Continue to simmer for 5-10 minutes, then remove from the heat and allow to cool completely.
- Transfer the sauce to a blender or food processor and blend until smooth.
- In a small bowl mix together flour, paprika, salt, oregano, and pepper. In a separate bowl combine the eggs and milk. Pour each mixture out onto separate plates and set aside.
- Heat ½ inch of oil in a large pan over medium high heat.
- Dip the chicken into the flour mixture, turning and coating well. Then dip into the egg/milk mixture. Dip once more into the flour mixture, then place in the pan. Repeat for other pieces of chicken.
- As the chicken cooks reduce the heat to medium. Cook chicken for 5 minutes per side, until the coating is brown and crunchy.
- When the chicken is done transfer to a cooling rack with paper towels underneath to help drain excess oil.
- Serve with hot sauce as desired.