Tags: dinner - chicken
Active Time: 1 hour
Passive Time: 4-12 hour marination
Serves: 6

Saucy popcorn chicken with a kick

Bon Appetit

• Preserved lemon: 1/2, seeds removed (see notes)
  
  
• Eggs: 1 large
• Garlic: 4 cloves, finely grated
• Lemon: 1, zest
• Low-fat buttermilk: 1 cup
• Cornstarch: 1/2 cup + 3/4 cup, divided
• Morton kosher salt: 1 tsp, divided
  
  
• Boneless, skinless chicken thighs: 2.25 lbs, cut into 1“ pieces
  
  
• Rice flour: 1.5 cups (see notes)
  
  
• Vegetable oil: for frying
  
  
• Butter: 1 stick (1/2 cup)
• Honey: 3 tbsp
  
  
• Harissa paste: 6 tbsp (see notes)
• Lemon juice: 2 tbsp

• You can double the lemon zest and add a pinch of salt to sub for the preserved lemon - this is what I've done every time and it comes out great
• You can sub all-purpose flour for the rice flour (it will be less crunchy) - this is what I've done every time
• Be careful about the harissa! I've accidentally just used regular harissa instead of harissa paste every time. I just put the sauce ingredients in a pot and reduce it until it's a bit thicker. Still comes out good, though I'd like to actually try it with harissa paste at some point because I think that will make it better
• Serves well with vegetables like braised greens

1. Remove the seeds from the preserved lemon and finely chop. Mash into a coarse paste and transfer to a bowl. Add egg, garlic, lemon zest, buttermilk, 1/3 cup cornstarch, and 1/2 tsp Morton kosher salt; whisk to combine. Add the chicken and mix well - make sure every piece is coated in marinade. Cover and refrigerate 4 - 12 hours
2. Whisk rice flour, 3/4 cup cornstarch, and remaining 1/4 tsp Morton kosher salt in a large shallow dish. Remove 1/3 of chicken from bowl and let the marinade drip back into the bowl. Coat in rice flour mixture - make sure every nook and cranny is covered! Transfer to a large plate. Repeat with remaining chicken
3. Put vegetable oil in a large Dutch oven or wok to come 2” up the sides. Heat oil over medium-high until it reaches 350F. Working in 3-4 batches, fry chicken until cooked through and golden brown, about 7-10 minutes. Transfer to a wire rack and let drain
4. While the chicken is frying, heat butter and honey in a small saucepan over medium heat until butter is melted
5. Put the honey butter in a bowl and add harissa paste, lemon juice, and 1/4 tsp Morton kosher salt. Whisk until emulsified. Taste and season with more sauce as needed
6. Put fried chicken in sauce and toss until well-coated