SORRY NO PICTURES
Want some sports bar food for the next day? Great, because it'll take a day or overnight to marinated this dish, all you'll need is some beer ice cold, some cornstarch and some all purpose flour, salt and pepper, and some spices. And a pot with some vegetable oil and a burner of some kind.
6 large chicken thighs, no bone, skin on.
3/4 cup chili powder
1 tbsp. curry powder
2 tbsp. onion powder
1 tbsp. turmeric
1 cup Sriracha Hot Sauce
1/4 cup vinegar
1/4 olive oil
2 cloves garlic minced
1/2 cup lemon juice
3 tbsp. raw sugar
1 tbsp. chopped fresh cilantro
*Add more lemon juice or some water to thin if needed
4 cups of all purpose flour
1/2 cup cornstarch
5 cups of all purpose flour
Enough cold beer to make a semi thick batter
Salt to taste
1. Mix all of the ingredients from the chili powder down to the cilantro in a non reactive bowl such as a glass or stainless steel one, then add in the 6 large chicken thighs, mix it well, rub in the marinade all over the meat and inside of the skins. Cover air tight with foil, and refrigerate overnight.
2. When ready to jam, place a pan of 4 cups all purpose flour and next to that your beer batter, make it as thick or thin as you want, I frankly like it on a medium thickness, some guys want that fucker thick, well when you make that batter too thick, it tends to not cook well, you'll have a brown outside, but the chicken won't cook well enough because the batter's too thick.
3. Heat up a pot of oil, enough to fry at least 2 at a time, make sure the oil is sizzling before you start your cooking.
4. Dip each thigh into the flour and dredge each piece very well, then dip it into the beer batter, and deep fry each piece until golden brown, and check the inside of the meat to see if it heated through. Take it out, and cut them into strips, and there you have it, some sports bar food.
TIP! MAKE SURE THAT WHATEVER BEER YOU USE IS ICE COLD, DO NOT USE WARM BEER, THE COLD BEER LENDS A NICE TEXTURE WHEN YOU HIT THE HOT OIL, AND ALSO BEWARE, THE HOT OIL CAN SPLATTER ON YOUR HANDS, ARMS, AND FACE, STEP BACK WHEN ENTERING CHICKEN THIGHS TO HOT POT OR WOK OR PAN OR WHATEVER THE FUCK YOU'RE USING.
OIL TEMPERATURE? GUYS I'M OLD SCHOOL, I SELDOM USE A FUCKING INSTANT READ THERMOMETER, IF MY DAD SAW ME USE THAT GIRLY SHIT, HE'D KICK MY FUCKING ASS! OKAY FOR THOSE OF YOU WHO NEED TO HAVE A GAUGE, THE OIL TEMPERATURE FOR DEEP FRYING SHOULD BE ABOUT 350 degrees F. OR WHEN YOU DROP A PIECE OF DOUGH INSIDE THE OIL IT STARTS TO BUBBLE, DUH!
Want some sports bar food for the next day? Great, because it'll take a day or overnight to marinated this dish, all you'll need is some beer ice cold, some cornstarch and some all purpose flour, salt and pepper, and some spices. And a pot with some vegetable oil and a burner of some kind.
6 large chicken thighs, no bone, skin on.
3/4 cup chili powder
1 tbsp. curry powder
2 tbsp. onion powder
1 tbsp. turmeric
1 cup Sriracha Hot Sauce
1/4 cup vinegar
1/4 olive oil
2 cloves garlic minced
1/2 cup lemon juice
3 tbsp. raw sugar
1 tbsp. chopped fresh cilantro
*Add more lemon juice or some water to thin if needed
4 cups of all purpose flour
1/2 cup cornstarch
5 cups of all purpose flour
Enough cold beer to make a semi thick batter
Salt to taste
1. Mix all of the ingredients from the chili powder down to the cilantro in a non reactive bowl such as a glass or stainless steel one, then add in the 6 large chicken thighs, mix it well, rub in the marinade all over the meat and inside of the skins. Cover air tight with foil, and refrigerate overnight.
2. When ready to jam, place a pan of 4 cups all purpose flour and next to that your beer batter, make it as thick or thin as you want, I frankly like it on a medium thickness, some guys want that fucker thick, well when you make that batter too thick, it tends to not cook well, you'll have a brown outside, but the chicken won't cook well enough because the batter's too thick.
3. Heat up a pot of oil, enough to fry at least 2 at a time, make sure the oil is sizzling before you start your cooking.
4. Dip each thigh into the flour and dredge each piece very well, then dip it into the beer batter, and deep fry each piece until golden brown, and check the inside of the meat to see if it heated through. Take it out, and cut them into strips, and there you have it, some sports bar food.
TIP! MAKE SURE THAT WHATEVER BEER YOU USE IS ICE COLD, DO NOT USE WARM BEER, THE COLD BEER LENDS A NICE TEXTURE WHEN YOU HIT THE HOT OIL, AND ALSO BEWARE, THE HOT OIL CAN SPLATTER ON YOUR HANDS, ARMS, AND FACE, STEP BACK WHEN ENTERING CHICKEN THIGHS TO HOT POT OR WOK OR PAN OR WHATEVER THE FUCK YOU'RE USING.
OIL TEMPERATURE? GUYS I'M OLD SCHOOL, I SELDOM USE A FUCKING INSTANT READ THERMOMETER, IF MY DAD SAW ME USE THAT GIRLY SHIT, HE'D KICK MY FUCKING ASS! OKAY FOR THOSE OF YOU WHO NEED TO HAVE A GAUGE, THE OIL TEMPERATURE FOR DEEP FRYING SHOULD BE ABOUT 350 degrees F. OR WHEN YOU DROP A PIECE OF DOUGH INSIDE THE OIL IT STARTS TO BUBBLE, DUH!
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