This dish perfectly combines the bright, bold flavors of Asian spices, fresh lemon, and BBQ sauce. All you’ve gotta do is fry up some chicken thighs and dress them in a tart, clingy sauce. The result is some powerfully provocative flavors. This sauce also works well with grilled chicken.

　　

Ingredients

feeds 4

　　

The Chicken

8 chicken thighs

　　Creole Seasoning (page 167)

　　Flour

　　Peanut oil for frying

　　

The Sauce

2 tablespoons peanut oil

　　1 heaping tablespoon minced garlic

　　1 heaping tablespoon minced fresh ginger

　　2 tablespoons seeded and minced jalapeño pepper

　　1/3 cup soy sauce

　　1 to 2 teaspoons grated lemon zest

　　Juice of 1 lemon

　　1/4 cup honey

　　1 tablespoon sesame oil

　　1 cup Mutha Sauce (page 165)

　　3 tablespoons toasted sesame seeds

　　

Step 1

Strip the skin from the chicken thighs and season lightly with Creole seasoning. Toss them around in some flour, knocking off any excess. Pour 1/4 inch of peanut oil in a heavy skillet and fire it up over medium-high heat til it’s hot but not smoking. Fry the thighs til golden and cooked through, about 20 minutes. Flip them once after 10 minutes.

　　

Step 2

Get busy making the sauce while the chicken’s cooking. Slap a small saucepan on the stove and add the peanut oil. Heat the oil over medium heat, and add the garlic, ginger, and jalapeños. Cook til the veggies are soft, then add the soy sauce, lemon zest, lemon juice, honey, sesame oil, and Mutha Sauce. Simmer for 5 minutes. Push the sauce off the direct heat, but keep it warm.

　　

Step 3

Check the chicken, and once it’s done, take it out of the oil and let it drain briefly. Dip each piece in the sauce and arrange on a platter. Sprinkle the toasted sesame seeds over the chicken, and serve with any sauce that’s left.

　　Dinosaur Bar-B-QueTen Speed Press