Harissa-Honey Popcorn Chicken
Ingredients
The chicken
-
½
preserved lemon
preserved lemon, seeds removed
-
1
large
egg
-
4
cloves
garlic, finely grated
-
1
lemon
zest of lemon
-
1
cup
low-fat buttermilk
-
⅓
cup
cornstarch
-
¾
cup
cornstarch
-
1½
tsp
kosher salt
-
2¼
lb
skinless, boneless chicken thighs, cut into 1" pieces
-
1½
cups
rice flour
-
about 11
cups
vegetable oil (for frying)
The sauce and assembly
-
½
cup
unsalted butter
-
3
Tbsp
medium-bodied honey
-
6
Tbsp
harissa paste
-
2
Tbsp
fresh lemon juice
-
½
tsp
kosher salt
-
optional
more salt
-
to serve
crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks)
Instructions
- Chop and mash preserved lemon, then mix with egg, garlic, lemon zest, buttermilk, cornstarch, and salt in a bowl.
- Add chicken pieces to the marinade, coat well, cover, and chill for 4 to 12 hours.
- Combine rice flour, remaining cornstarch, and salt in a shallow dish.
- Coat chicken pieces in the flour mixture and set aside.
- Heat vegetable oil in a pot to 350°F and fry chicken in batches until golden brown and cooked through.
- Melt butter and honey in a saucepan, then mix in harissa, lemon juice, and salt.
- Toss fried chicken in the sauce until well coated.
- Serve chicken on a platter with raw vegetables.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
100mg
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