Fried chicken with sticky sauce

Fried chicken with sticky sauce

Earl Carter

I prefer to use chicken legs for fried chicken, because the flavour and moisture content is superior to skinless boneless thighs. Our concoction of different flours ensures a crisp crust, which holds up beautifully to the sticky sauce.


Quantity Ingredient
4 chicken leg quarters, each cut into 4 pieces, (ask your butcher to do this)
sea salt
125ml buttermilk
2 litres vegetable oil, for deep-frying
90g rice flour
70g tapioca flour
90g glutinous rice flour
5 coriander sprigs, picked, for garnish

Sticky sauce

Quantity Ingredient
2 tablespoons grapeseed oil
1.5cm piece fresh ginger, finely chopped
8 garlic cloves, finely chopped
2 tablespoons shaoxing rice wine
115g liquid glucose
80ml light soy sauce
1/2 long red chilli, thinly sliced
1 spring onion, thinly sliced, white part only
2 tablespoons rice wine vinegar


  1. To make the sticky sauce, in a stainless steel saucepan over medium heat, gently warm the grapeseed oil. Add the ginger and garlic and cook for 3–4 minutes until aromatic and wilted. Pour in the shaoxing rice wine and cook until reduced by half. Add the glucose, soy sauce, chilli and spring onion and cook for 5–10 minutes until the sauce resembles a thick syrup. Remove the pan from the heat and stir through the rice wine vinegar. Set aside.
  2. Season the chicken with a generous pinch of salt and place it in a single layer on a plate in the refrigerator for 2 hours.
  3. Pat the chicken dry, put it in a bowl and pour over the buttermilk, stirring to coat the chicken.
  4. Meanwhile, put the vegetable oil in a large, deep, heavy-based saucepan and heat it to 170°C.
  5. While the oil is heating, mix all the flours together in a large bowl.
  6. Remove the chicken pieces from the buttermilk and toss them through the flour until well coated.
  7. Fry the chicken in 2 batches for 10–12 minutes each, or until the skin is golden and crisp. Remove the chicken from the oil and transfer to paper towel to drain.
  8. When all the chicken is cooked, place it in a large bowl with the coriander sprigs, if using, and drizzle over 80 ml of the sticky sauce. Gently mix the chicken through the sauce until well coated. Taste and add more sticky sauce if necessary and serve.
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