Le Bab Fried Chicken Recipe

Trim and score

Pat the chicken pieces dry with paper towels. Trim excess fat and make 2–3 shallow diagonal cuts through the skin of each larger piece to help the marinade penetrate and to prevent skin from puckering.

Make marinade

In a bowl combine buttermilk, minced garlic, grated ginger, soy sauce, hot sauce, kosher salt and black pepper. Stir until combined.

Marinate

Add the chicken to the marinade, ensuring each piece is submerged. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for maximum tenderness and flavour.

Prepare dry mix

In a large shallow dish or tray whisk together the flour, cornstarch, smoked paprika, onion powder, garlic powder, five-spice, white pepper and kosher salt. Ensure the mix is uniform.

Dredge

Remove marinated chicken from fridge. Working one piece at a time, let excess buttermilk drip off but do not wipe dry. Press each piece firmly into the dry mix so the flour adheres — coat thoroughly, shaking off loose excess. For an extra-crisp double coating, dip coated piece briefly back into a small bowl of buttermilk (or beaten egg if you prefer), then re-coat with the dry mix. Place coated pieces on a wire rack and let rest for 15–20 minutes to set the crust.

Heat oil

Pour oil into a deep heavy pot or fryer to a depth of about 8–10 cm (3–4 inches). Heat oil to 175°C (350°F). Use a thermometer to maintain temperature. If you don't have a thermometer, test with a small pinch of coating; it should sizzle and rise steadily.

Fry in batches

Fry chicken pieces in batches without crowding — 3–4 pieces depending on pot size. Cook for 10–14 minutes per batch, turning occasionally, until crust is deep golden brown and internal temperature reaches 74°C (165°F) near the bone. Adjust heat as needed to keep oil around 165–175°C so exterior crisps without burning. Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep warm; this preserves crispness.

Optional double fry (extra crisp)

For an extra-crisp finish: after all pieces are fried once, increase oil temperature to 190°C (375°F) and return pieces for a quick 60–90 second re-fry until extra-crispy. Drain on rack.

Make glaze base

In a small saucepan combine honey, dark soy, light soy, rice vinegar, sesame oil, finely chopped garlic and ginger, and brown sugar. Add chili flakes if using. Stir over medium heat until sugar dissolves and mixture begins to simmer.

Thicken

Mix 1 tablespoon water with 1 teaspoon cornstarch to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue cooking for 1–2 minutes until glaze is glossy and coats the back of a spoon. Remove from heat.

Coat chicken

Place fried chicken in a large clean mixing bowl or shallow pan. Pour hot glaze over the chicken and toss gently but quickly with tongs to coat each piece evenly, working in small batches so the glaze remains glossy and sticky rather than pooling. Return glazed pieces to the wire rack for the glaze to set for 2–3 minutes.

Garnish

Scatter toasted sesame seeds, chopped coriander and sliced spring onions over the glazed chicken. Serve with lemon or lime wedges on the side for a bright squeeze before eating.

Serve

Arrange on a platter and serve immediately while glaze is warm and skin is still crisp. Leftovers can be gently reheated in a 180°C (350°F) oven for 8–10 minutes to re-crisp; avoid microwaving or glaze will become soggy.