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Fried Chili Chicken by Taylor Ponte
Born and raised working the farmlands of Makawao Chef Ponte had an appreciation for the land, fresh produce and livestock. His career has led him to inspire menus using whole animals and charcuterie; handmade pastas and artisan breads with produce and seafood supplied by local farmers and fishermen. Chef Ponte was Awarded Maui No Ka Oi Magazine Aipono Awards 2020 Chef of the Year. Chef Ponte says growing up he loved bentos. Particularly those from Pukalani Superette. If he were lucky enough to have someone take him it was in hopes that one of the Chili chicken bentos was left over.
Ingredients
- 2 Chicken thighs
- 2 Chicken drums
- 1 cup Cornstarch
- 1 cup Rice flour
- 6 Tbs Chili powder
- 4 Tbs Smoked paprika
- 2 cup Sour cream
- 2 Lime
- 1 tsp Garlic sliced
- 1 tsp Cilantro chopped
Instructions
- Marinate seasoned chicken in sour cream over night.
- Mix conrnstarch, rice flour and chili powder.
- Dredge chicken in flour mixture.
- Fry at 350F.
- While frying slice garlic and copy cilantro.
- When chicken cooked through garnish with garlic and cilantro.
- Squeeze lime over finished chicken.
Nutrition
Calories: 750kcalCarbohydrates: 80gProtein: 39gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 175mgSodium: 411mgPotassium: 1109mgFiber: 9gSugar: 6gVitamin A: 7792IUVitamin B1: 0.2mgVitamin B5: 3mgVitamin C: 13mgCalcium: 198mgIron: 5mg
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