Ah yes—Glazed Fried Chicken Pieces—crispy, golden chicken with a sticky, flavorful glaze that’s sweet, tangy, and savory 🍗✨. Here’s a detailed recipe:
🍗 Glazed Fried Chicken Pieces
Ingredients (serves 4–6)
For the Chicken
- 2–3 lbs chicken pieces (drumsticks, thighs, or wings)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- Oil for frying
For the Glaze
- ½ cup honey
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated (optional)
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp sriracha or chili paste (optional for heat)
Instructions
- Prep the chicken
- Pat chicken dry and season with salt, pepper, and garlic powder.
- Mix flour and cornstarch in a shallow bowl. Dredge chicken pieces in the mixture, shaking off excess.
- Fry the chicken
- Heat oil in a deep pan or skillet to 350°F (175°C).
- Fry chicken in batches 12–15 minutes (depending on size) until golden brown and cooked through (internal temp 165°F / 74°C).
- Drain on paper towels.
- Make the glaze
- In a small saucepan, combine honey, soy sauce, brown sugar, garlic, ginger, vinegar, and sriracha.
- Simmer 3–5 minutes until slightly thickened.
- Glaze the chicken
- Toss fried chicken in the warm glaze until fully coated.
- Alternatively, brush glaze onto chicken pieces while serving.
- Serve
- Garnish with sesame seeds and chopped green onions if desired.
Tips for Perfect Glazed Fried Chicken
- Double dredge: For extra crispy chicken, dip in a little milk or beaten egg before coating with flour/cornstarch.
- Crispy & sticky: Fry first, then glaze to prevent sogginess.
- Flavor boost: Add a splash of orange juice or a teaspoon of hoisin to the glaze for extra depth.
- Serving: Great with rice, coleslaw, or mashed potatoes.
If you want, I can give a “sticky, sweet-spicy Korean-style glazed fried chicken” version that’s ultra-crispy, super glossy, and restaurant-quality.
Do you want me to do that?
