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Vietnamese Fried Chicken Thighs With Garlic-Chile Glaze

From: bonappetit.com
SERVES 4

8 skin-on, bone-in chicken thighs or drumsticks (about 3 1/2 lb.)
2 tablespoons reduced-sodium soy sauce
Peanut or vegetable oil (for frying)
3/4 cup rice flour
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fish sauce (such as nam pla or nuoc nam)
3 tablespoons hot chili paste (sambal oelek)
2 tablespoons fresh lime juice plus lime wedges for serving

Combine chicken and soy sauce in a large bowl. Cover and chill at least 1 hour and up to 4 hours.

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.

Place flour in a large shallow bowl. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, 10–12 minutes. Transfer chicken to a wire rack set inside a baking sheet. Let cool at least 10 minutes before serving; set aside 3 Tbsp. frying oil.

Meanwhile, heat reserved frying oil in a large skillet over medium-high heat. Add shallot, garlic, and ginger and cook, stirring, until fragrant and softened, about 3 minutes. Add brown sugar, salt, pepper and 2 Tbsp. water and cook, stirring, until sugar dissolves and sauce is foamy and glossy, about 3 minutes. Add fish sauce and cook until glaze is slightly thickened, about 2 minutes. Stir in hot chili paste and lime juice. Brush chicken liberally with glaze.

Serve chicken with lime wedges and any remaining glaze. Serve with Cucumber And Carrot Vermicelli With Crispy Shallots (Click For Recipe)