Fried Chicken with Hot Fish Sauce Caramel Recipe (with Video)

Hot Fish Sauce Caramel
1. Thinly slice garlic and ginger.
2. For the scallion, cut into thirds, then slice each third into halves.
3. Add garlic, ginger, and scallion to a medium saucepan along with the rest of the ingredients.
4. Cook over medium heat for about an hour. DO NOT STIR.
5. When finished, let cool down–it’ll thicken as it cools.
Fried Chicken
1. In a pot, add water, kosher salt, sugar, black peppercorns, garlic, lemon, and parsley.
2. Heat over medium until salt and sugar are fully dissolved.
3. Add ice to cool down.
4. Place chicken into liquid and let brine for at least 2 hours, preferably overnight.
5. Once ready to fry, set up your dredging station: in one bowl, add 1 cup all purpose flour; in another, beat 2 eggs with 1/4 cup flour and 2 tbsp water; in the last bowl add 3 cups flour, 1 cup corn starch, and specified seasonings, mixing to evenly combine.
6. Pat chicken dry with paper towels.
7. Lightly coat in plain flour, dusting off the excess, followed by the egg mixture, letting the excess drip off, then coat in seasoned flour.
8. Let sit on a baking rack for at least 15 minutes, then optionally dip again into seasoned flour.
9. Fry chicken in batches 325ºF oil, remove and rest for 10 minutes.
10. Fry again in 375ºF oil for another 3 minutes, remove, and let rest a few minutes before eating.