{"id":7038,"date":"2024-04-26T12:29:49","date_gmt":"2024-04-26T12:29:49","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/harissa-honey-popcorn-chicken\/"},"modified":"2024-07-30T08:30:53","modified_gmt":"2024-07-30T08:30:53","slug":"harissa-honey-popcorn-chicken-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/harissa-honey-popcorn-chicken-2\/","title":{"rendered":"Harissa-Honey Popcorn Chicken"},"content":{"rendered":"

Saucy and glossy with a crispy-gone-slightly-soggy bite, this glazed popcorn chicken is a great excuse to start watching sports. First, the chicken is marinated overnight in a buttermilk mixture that\u2019s supercharged with finely chopped preserved lemon (if you don\u2019t have preserved lemon, just double the lemon zest and add an extra pinch of salt). Then it\u2019s dredged in a mixture of rice flour and cornstarch, which results in a shatteringly crisp exterior that stays audibly crunchy for hours. You could substitute all-purpose flour for rice flour if needed, but it won\u2019t be as crunchy\u2014or gluten-free. (Read more about why rice flour makes the best dredge here!) Finally, the chicken is tossed in a sweet, spicy, and sticky harissa-honey sauce.<\/p>\n

\n

Ingredients<\/h2>\n

6\u20138 servings<\/p>\n

\n

chicken<\/h3>\n

\u00bd<\/p>\n

preserved lemon, seeds removed<\/div>\n

1<\/p>\n

large egg<\/div>\n

4<\/p>\n

garlic cloves, finely grated<\/div>\n
Zest of 1 lemon<\/div>\n

1<\/p>\n

cup low-fat buttermilk<\/div>\n

\u2153<\/p>\n

cup plus \u00be cup cornstarch, divided<\/div>\n

1\u00bd<\/p>\n

tsp. Diamond Crystal or \u00be tsp. Morton kosher salt, divided<\/div>\n

2\u00bc<\/p>\n

lb. skinless, boneless chicken thighs, cut into 1″ pieces<\/div>\n

1\u00bd<\/p>\n

cups rice flour<\/div>\n
Vegetable oil (for frying; about 11 cups)<\/div>\n

sauce and assembly<\/h3>\n

\u00bd<\/p>\n

cup (1 stick) unsalted butter<\/div>\n

3<\/p>\n

Tbsp. medium-bodied honey (such as orange blossom)<\/div>\n

6<\/p>\n

Tbsp. harissa paste<\/div>\n

2<\/p>\n

Tbsp. fresh lemon juice<\/div>\n

\u00bd<\/p>\n

tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt; plus more (optional)<\/div>\n
Crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks; for serving)<\/div>\n

special equipment<\/h3>\n
A deep-fry thermometer<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    chicken<\/h3>\n

    Step 1<\/h4>\n

    Place \u00bd preserved lemon<\/strong>, seeds removed, on a cutting board and finely chop. Using the back of your knife, mash into a coarse paste and transfer to a large bowl. Add 1 large egg<\/strong>, 4 garlic cloves<\/strong>, finely grated, zest of 1 lemon<\/strong>, 1 cup low-fat buttermilk<\/strong>, \u2153 cup cornstarch<\/strong>, and 1 tsp. Diamond Crystal<\/strong> or \u00bd tsp. Morton kosher salt<\/strong> to bowl and whisk to combine. Add 2\u00bc lb. skinless, boneless chicken thighs<\/strong>, cut into 1″ pieces. Mix well to make sure each piece is coated in marinade; cover and chill at least 4 hours and up to 12 hours.<\/p>\n

    Step 2<\/h4>\n

    Whisk 1\u00bd cups rice flour<\/strong>, remaining \u00be cup cornstarch<\/strong>, and remaining \u00bd tsp. Diamond Crystal<\/strong> or \u00bc tsp. Morton kosher salt<\/strong> in a large shallow dish to combine. Remove one third of chicken from bowl, letting some of the marinade drip back into bowl, and arrange in a single layer on rice flour mixture. Gently toss chicken to coat, pressing down into mixture and turning to make sure every nook and cranny is covered. Transfer to a large plate. Repeat with remaining chicken in 2 batches.<\/p>\n

    Step 3<\/h4>\n

    Pour vegetable oil<\/strong> into a large Dutch oven or other heavy pot to come 2″ up the sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350\u00b0. Working in 3\u20134 batches, fry chicken, turning occasionally, until cooked through and golden brown, 7\u201310 minutes. Using a spider or slotted spoon, transfer to a wire rack set inside a rimmed baking sheet and let drain.<\/li>\n

  2. \n

    sauce and assembly<\/h3>\n

    Step 4<\/h4>\n

    While the chicken is frying, heat \u00bd cup (1 stick) unsalted butter<\/strong> and 3 Tbsp. medium-bodied honey<\/strong> (such as orange blossom) in a small saucepan over medium until butter is melted.<\/p>\n

    Step 5<\/h4>\n

    Scrape honey butter into a large bowl, add 6 Tbsp. harissa paste<\/strong>, 2 Tbsp. fresh lemon juice<\/strong>, and \u00bd tsp. Diamond Crystal<\/strong> or \u00bc tsp. Morton kosher salt<\/strong>, and whisk until smooth and emulsified. Taste sauce and season with more salt if needed.<\/p>\n

    Step 6<\/h4>\n

    Place fried chicken in sauce and toss until every piece is well coated.<\/p>\n

    Step 7<\/h4>\n

    Arrange chicken on a platter and serve with crunchy raw vegetables<\/strong> (such as radishes, cucumber spears, and carrot sticks) alongside.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Saucy and glossy with a crispy-gone-slightly-soggy bite, this glazed popcorn chicken is a great excuse to start watching sports. First, the chicken is marinated overnight in a buttermilk mixture that\u2019s supercharged with finely chopped preserved lemon (if you don\u2019t have preserved lemon, just double the lemon zest and add an extra pinch of salt). Then […]<\/p>\n","protected":false},"author":4,"featured_media":7039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7038"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7038\/revisions"}],"predecessor-version":[{"id":9062,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7038\/revisions\/9062"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7039"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}