1Hit the chicken drum with salt, pepper, smoked paprika, chipotle chili powder, and garlic powder.
2Sprinkle the chicken with flour to dry them out, which helps prevent the batter from falling off.
3Prepare the dry batter: combine flour, corn starch, paprika, chipotle chili powder, garlic, salt, and pepper.
4Transfer about a third of the dry batter into another bowl.
5Prepare the wet batter: combine two cups of the dry batter with eggs and slowly add sparkling water, mixing gently with a whisk until it reaches a loose pancake batter consistency.
6Grab the dried out chicken and throw it into the wet batter.
7Introduce the chicken to the dry batter, packing it in.
8Let the chicken talk to the wet batter one more time.
9Dip the chicken into the dry batter for a final coating (wet dry, wet dry method).
10Set your oil to 350 degrees Fahrenheit.
11Carefully drop the battered chicken into the oil and fry for about 10 to 14 minutes, ensuring the oil is not too hot.
12Prepare the glaze: start by melting butter.
13Grate in fresh garlic into the melted butter.
14Once the aromas start, add soy sauce, chili crunch with its oil, a small amount of sesame seed oil, and rice vinegar.
15Add a generous amount of homemade hot honey to the glaze.
16When the chicken is still hot, toss them in the prepared sauce.
Ingredients
3 pounds chicken drums
1 tsp paprika
1 tsp chipotle chili powder
1 tsp garlic
Salt
pepper
0.25 cup flour
6 cups flour
2 cup corn starch
1 tsp paprika
1 tsp chipotle chili powder
1 tsp garlic
Salt
pepper
2 cups dry batter
2 eggs
16 oz sparkling water
4 tbsp butter
3 cloves garlic, grated
0.25 cup soy sauce
2 tbsp chili crunch
1 tsp sesame seed oil
2 tbsp rice vinegar
1 cup honey
Equipment
whisk
Tips
To prevent the batter from falling off, sprinkle chicken with flour to dry them out before battering.
The double batter might be too much; a single batter is suggested for a better chicken-to-batter ratio.