Hot Spicy Chicken Recipe

Prep chicken

Trim excess fat from chicken thighs and pat dry with paper towels. If pieces are very large, cut into 1.5–2 inch pieces for even cooking.

In a large bowl, whisk together yogurt, hot chili paste, cayenne, smoked paprika, minced garlic, grated ginger, soy sauce, apple cider vinegar, brown sugar, kosher salt, and black pepper until smooth.

Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours. (Longer marinade = deeper flavor and more tender chicken.)

About 20 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature.

In a shallow bowl or large plate, whisk together flour, cornstarch, baking powder, sweet paprika, garlic powder, onion powder, fine salt, and black pepper.

Prepare a rack set over a baking sheet for drained fried pieces. Heat neutral oil in a large heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles and browns in about 30 seconds.

Working in batches (do not overcrowd), remove each piece of chicken from the marinade, letting excess yogurt drip off, then dredge thoroughly in the flour mixture, pressing the coating onto the surface. Shake off excess and set on a plate.

Carefully lower 3–4 pieces into the hot oil (enough to leave space) and fry until golden brown and cooked through, about 4–5 minutes per side depending on piece size. Use an instant-read thermometer to check for 165°F (74°C) at the thickest part when done. Adjust heat as needed to maintain 325–350°F while frying.

Transfer fried chicken to the rack to drain while you fry remaining batches. Keep finished pieces warm in a 200°F (95°C) oven if necessary.

In a medium skillet over low heat, melt unsalted butter. Add honey and hot sauce and whisk until combined and glossy. Taste and adjust heat or sweetness as desired (add more honey for milder, more hot sauce for hotter).

When all chicken is fried, add the hot pieces to a large bowl. Pour the warm sauce over the chicken and toss gently until each piece is evenly coated.

Sprinkle sliced green onions, toasted sesame seeds, and chopped cilantro over the tossed chicken. Give a final gentle toss to distribute garnishes.

Serve immediately with lime wedges and steamed rice or wrapped in lettuce leaves. Squeeze a lime wedge over the chicken just before eating for bright acidity.

Leftovers: store cooled chicken in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F oven for 8–10 minutes to preserve crispness; refreshing briefly in a hot skillet with a splash of oil works as well.