GCC: Asian Fried Chicken with Honey Ginger Sauce

This was a very delicious chicken dish that my family and I feasted on during our dinner last Friday. I've never encountered a chicken recipe that required brining prior to cooking (I have though with pork and beef) but I think this extra step made the chicken more tender, juicy and flavorful. I always feel somewhat nervous when a recipe calls for something to be deep fried (nothing pleasant about hot, boiling oil potentially splattering in front of you) but after reading the ingredients list of this chicken recipe, I knew that the sweetness of the honey, the heat and spiciness of the ginger, and saltiness of the soy sauce and brine would make this a wonderful chicken dish that my whole family will enjoy. And they did! What I especially love about this recipe is how crispy the skin remained even after mixing it with the sauce.

I used several chicken quarters for this recipe instead of chopped pieces of a whole chicken as we all preferred the moistness and juiciness of this cut. I believe deep frying the breast part for example would yield a tough and dry chicken meat. It also took about 10-11 minutes at 375 F for the chicken to be cooked through. The soy sauce and sugars from the honey made the chicken a lot darker and almost charred looking but it's not bitter and would look really appetizing once you put the sauce. The only thing that I would change when I make this chicken again is to saute the garlic separately first (for more flavor and less bite) before putting it in with the ingredients of the sauce.