Crispy chicken with honey and garlic sauce - Le Coup de Grâce
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    • Crispy chicken with honey and garlic sauce

    Preparation :25 min Cooking :1h00
    Difficulty :hard
    Servings :4

    Crispy chicken is hard to beat! Especially with this honey and garlic sauce. I have to admit that it can get messy when frying stuff in the oil, especially when you don’t have a deep fryer (like me!). But one sure thing, the taste is so good that it’s worth it from times to times.

    Ingredients for the chicken

    • 7-8 cups canola oil
    • 2 cups all purpose flour
    • 2 tablespoons sesame seeds
    • 1 tablespoon paprika
    • 3 eggs, beaten
    • 2 tablespoons water
    • 12 chicken drumsticks skin on
    • 1 shallot, sliced
    • Salt and ground pepper

    Ingredients for the sauce

    • 4 garlic cloves, finely chopped
    • 1 teaspoon fresh ginger grated
    • 1/4 cup honey
    • 1/3 cup Lune de Miel beer by Unibroue
    • 1 tablespoon reduced in sodium soy sauce
    • 1/2 teaspoon grilled sesame oil
    • 1/2 teaspoon Srirach
    • 1 tablespoon corn starch diluted in 1/4 cup cold water
    • Ground pepper

    Preparation

    • Preheat the oven at 300°F.
    • In a deep fryer (or in pan filled at 3/4 with oil), heat oil at 350°F.
    • Meanwhile, pour the flour, sesame seeds and the paprika in a big bowl then generously season with salt and pepper. Stir and set aside.
    • In another bowl, add the eggs and water then whisk. Dip the drumsticks in the egg mix to coat evenly then cover with the flour mix. Set aside in a plate.
    • Cook the drumsticks in oil, small quantity at a time, for about 12-15 minutes, until chicken is deep golden. Remove from oil, place on a grill, let drip for 2-3 minutes and reserve in oven.
    • In a small sauce pan at medium-low heat, add a small drizzle of olive oil then add garlic and ginger. Cook for 2-3 minutes while stirring.
    • Crank to medium then add honey, honey beer, soy sauce, sesame oil and Sriracha. Stir well and cook 2 minutes while stirring.
    • Add the corn starch mix and continue cooking for 1-2 minutes while stirring often. The sauce will thicken fast! Remove from heat as soon as it’s starts getting thicker. Pour immediately on the crispy chicken! Garnish with the shallot slices.
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    Our wine stewards suggest

    +- 10$Gazela Vinho Verde

    Not always easy to pair for these types of dishes. When in doubt, I love pairing with a vinho verde, often served with fried fish to cut the fat character. It's simple, fresh and easy to drink!

    +- 25$Conundrum 2014

    An alien from California! Conundrum means ''puzzle'' and is a wink to the original assembly overflowing with exotic fruits and flowers. A seducing and different wine!

    American Jesus Pale Ale, Hopera

    Fried chicken, honey sauce and ginger will pair well with this pale ale with aromas of grapefruit and tropical fruits. This honey-like beer has a dry aftertaste what will balance with the fat and sugar of this dish, just to make you feel better.

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    Crispy chicken with honey and garlic sauce

    • Preparation : 25 min
    • Cooking : 1h00
    • Servings : 4

    Ingredients for the chicken

    • 7-8 cups canola oil
    • 2 cups all purpose flour
    • 2 tablespoons sesame seeds
    • 1 tablespoon paprika
    • 3 eggs, beaten
    • 2 tablespoons water
    • 12 chicken drumsticks skin on
    • 1 shallot, sliced
    • Salt and ground pepper

    Ingredients for the sauce

    • 4 garlic cloves, finely chopped
    • 1 teaspoon fresh ginger grated
    • 1/4 cup honey
    • 1/3 cup Lune de Miel beer by Unibroue
    • 1 tablespoon reduced in sodium soy sauce
    • 1/2 teaspoon grilled sesame oil
    • 1/2 teaspoon Srirach
    • 1 tablespoon corn starch diluted in 1/4 cup cold water
    • Ground pepper

    Preparation

    • Preheat the oven at 300°F.
    • In a deep fryer (or in pan filled at 3/4 with oil), heat oil at 350°F.
    • Meanwhile, pour the flour, sesame seeds and the paprika in a big bowl then generously season with salt and pepper. Stir and set aside.
    • In another bowl, add the eggs and water then whisk. Dip the drumsticks in the egg mix to coat evenly then cover with the flour mix. Set aside in a plate.
    • Cook the drumsticks in oil, small quantity at a time, for about 12-15 minutes, until chicken is deep golden. Remove from oil, place on a grill, let drip for 2-3 minutes and reserve in oven.
    • In a small sauce pan at medium-low heat, add a small drizzle of olive oil then add garlic and ginger. Cook for 2-3 minutes while stirring.
    • Crank to medium then add honey, honey beer, soy sauce, sesame oil and Sriracha. Stir well and cook 2 minutes while stirring.
    • Add the corn starch mix and continue cooking for 1-2 minutes while stirring often. The sauce will thicken fast! Remove from heat as soon as it’s starts getting thicker. Pour immediately on the crispy chicken! Garnish with the shallot slices.

    Innkeeper, drinks!

    +- 10$Gazela Vinho Verde

    Not always easy to pair for these types of dishes. When in doubt, I love pairing with a vinho verde, often served with fried fish to cut the fat character. It's simple, fresh and easy to drink!

    +- 25$Conundrum 2014

    An alien from California! Conundrum means ''puzzle'' and is a wink to the original assembly overflowing with exotic fruits and flowers. A seducing and different wine!

    American Jesus Pale Ale, Hopera

    Fried chicken, honey sauce and ginger will pair well with this pale ale with aromas of grapefruit and tropical fruits. This honey-like beer has a dry aftertaste what will balance with the fat and sugar of this dish, just to make you feel better.

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