I was flipping through the May issue of my EveryDay with Rachel Ray Magazine which happened to feature 10 different styles of fried chicken. Immediately after reading this issue I was craving….you guessed it….fried chicken. Once of the styles featured was gluten-free so I decided to try my hand at it this weekend and it was soooo good. Crispy and flavorful, this fried chicken was mouthwatering.
8 pieces of chicken with skin on
1/2 c water
1/2 c gluten-free soy sauce
1/4 c rice wine vinegar
1T grated ginger
1T grated garlic
Combine all above ingredients in a large ziploc or brining bag and let marinate for at least 30 minutes or up to 12 hours. Remove chicken pieces from marinade, but don’t toss out marinade.
2 c cornstarch
2 tsp coarse salt
1/2 tsp freshly ground pepper
3 c vegetable oil or shortening
3 scallions sliced on the bias
Coat chicken pieces in seasoned cornstarch and let set on parchment lined baking sheet for 15 minutes then coat again. Meanwhile heat oil or shortening in cast iron skillet to 350F. Carefully fry chicken in batches and cook for 25-30 minutes total turning over halfway through cooking. In a small saucepan boil remaining marinade for 3 minutes and then strain. Add 1/4 c honey and 1T rice wine vinegar to the sauce. Once chicken is fried brush on sauce and garnish with sesame seeds and sliced scallions.