Half Fried Chicken Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Using a sharp knife, score the skin side lightly in a crosshatch pattern (do not cut through to the meat). This helps render fat and crisp the skin.

Season the chicken all over with kosher salt, black pepper, and garlic powder. Place in a bowl or baking tray and pour soy sauce and rice wine (if using) over the pieces, rubbing to coat. Let rest at room temperature for 20 minutes or refrigerate for up to 2 hours. Bring back to room temperature for at least 20 minutes before cooking if chilled.

Combine the flour, cornstarch, baking powder, paprika, and cayenne in a shallow dish and mix well. Pat each marinated chicken piece to remove excess marinade (do not rinse). Dredge each piece lightly in the dry mixture, shaking off excess. The coating should be a thin layer — this dish is 'half fried' so you want crispness without a heavy crust.

Heat oil

Pour oil into a large skillet or shallow pan to a depth of about 1/2 inch (roughly 1.5–2 cups for a typical 12-inch skillet; 3 cups listed allows for refilling or a deeper pan). Heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C).

Place the chicken skin-side down in the hot oil. Do not overcrowd; work in batches if needed. Fry skin-side down for 6–8 minutes, lowering heat to maintain an even sizzle but not burning. The goal is to render fat and crisp the skin. Flip and fry the meat side for another 4–6 minutes until the internal temperature reaches 165°F (74°C) and the exterior is golden (timing varies by piece size).

Transfer fried chicken to a wire rack set over a tray to drain and rest while you prepare the finish flavors. Keep the skillet with about 1–2 tablespoons of oil and any brown bits from frying (discard excess oil if you used a lot).

Aromatic chili-cashew finish

Reduce heat to medium-low and add butter to the reserved oil in the skillet. When the butter foams, add sliced garlic, ginger, sliced fresh chilies and dried chili flakes. Sauté quickly for 30–45 seconds until fragrant and garlic is just turning golden (be careful not to burn). Add chopped cashews and toss for another 30 seconds to warm and bring out their aroma.

Stir in sesame oil and the optional teaspoon of light soy/tamari to loosen the mixture and add a touch of savory saltiness. Remove from heat.

Return the rested chicken to the skillet briefly, skin-side up, and spoon the aromatic chili-cashew mixture over each piece to glaze and infuse flavor (about 30–60 seconds). Alternatively, place chicken on a serving platter and spoon the mixture over each piece.

Garnish with sliced green onion (white parts for immediate flavor, green parts for color) and a squeeze of lime over each piece. Serve hot with extra lime wedges on the side.