Korean Fried Chicken with a Kick: Spicy Sotz - Habanero Hot Sauce

Korean Fried Chicken is a global phenomenon, and for good reason. The addictive sweet and spicy glaze combined with the perfectly crispy exterior is a match made in heaven. But have you ever craved a fried chicken with an extra fiery kick? Look no further than this recipe that incorporates the smoky heat of habanero hot sauce with the sweet and savory Korean staple.

Ingredients:

• For the Chicken:
  • 1 kg bone-in chicken pieces (drumsticks, thighs, wings)
  • 4 cups water
  • 1/2 cup neutral oil (canola or vegetable)
  • 1/4 cup soy sauce
  • 2 tablespoons grated ginger
  • 4 cloves garlic, minced
  • 1 tablespoon white granulated sugar
  • 1 green onion, chopped (scallions)
  • 1 tablespoon cornstarch
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon paprika
  • Vegetable oil for frying
• For the Spicy S'mores Habanero Glaze:
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon molasses
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Sotz habanero hot sauce (adjust to your spice preference)
  • 1 tablespoon melted unsalted butter

Instructions:

1. Marinate the Chicken: In a large pot, combine water, neutral oil, soy sauce, ginger, garlic, sugar, and chopped scallions. Bring to a boil, then reduce heat and simmer for 10 minutes. Let the marinade cool slightly. Add chicken pieces and marinate for at least 30 minutes, or up to overnight for deeper flavor.

2. Prepare the Dredge: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and paprika.

3. Double Fry the Chicken: Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C). Remove chicken pieces from the marinade and let excess drip off. Dredge each piece in the flour mixture, coating evenly. Carefully lower the chicken into the hot oil and fry for 7-8 minutes, or until golden brown and cooked through.

4. Increase the Oil Temperature: While the first batch fries, increase the oil temperature to 375°F (190°C).

5. Second Fry for Crispiness: Once the first batch is cooked, remove them with a slotted spoon and drain on paper towels. Fry the chicken again in batches for 2-3 minutes at the higher temperature to achieve maximum crispiness.

6. Make the Spicy S'mores Habanero Glaze: In a small saucepan, combine granulated sugar, brown sugar, molasses, soy sauce, rice vinegar, and Sotz habanero hot sauce. Whisk over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and whisk in melted butter.

7. Toss and Serve: Transfer the fried chicken to a large bowl. Toss with the prepared Spicy S'mores Habanero Glaze, ensuring each piece is well coated. Garnish with chopped green onions and serve immediately with your favorite dipping sauce, like ranch or cool and creamy gochujang mayo.

Tips:

• Use a neutral oil with a high smoke point, like canola or vegetable oil, for frying.
• Don't overcrowd the pot when frying. This will lower the oil temperature and result in soggy chicken.
• The habanero hot sauce adds a significant kick. Start with 2 tablespoons and adjust the amount to your desired spice level.
• For an extra smoky twist, toast some white sesame seeds in a dry pan until golden brown and sprinkle them over the finished chicken.

This recipe takes KFC to a whole new level of flavour. The combination of sweet, savory, and smoky notes creates a delicious glaze that perfectly complements the heat of the habanero hot sauce. Enjoy this fiery twist on a classic Korean dish!