- In a stainless steel mixing bowl combine chicken, onion, garlic, chili flake, sesame oil, buttermilk and salt in a bowl. Refrigerate overnight or a minimum of 4 hours.
- In a pot on medium heat add sesame oil. Then add onion and ginger and cook for 3-4 minutes until golden brown. Add garlic and stir for one minute before adding all other ingredients and cooking for 15 minutes. Carefully transfer to an immersion blender or carefully blend well with a hand blender. Set aside.
- In a cooking vessel suitable for deep frying fill it 1/3 the way with vegetable oil and heat to 350F.
- Combine all ingredients for the dry batter well. Remove pieces of chicken from the marinade and allow excess marinade to drip off. Toss in batter and shake off excess flour, fry for 4 minutes and remove to a cooling rack. Increase temperature of oil to 375 and re fry chicken again for 4 minutes or until golden brown and toss in sauce and garnish with green onions and scallions.
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