Harissa Honey Popcorn Chicken (Gluten Free)

Prep Time30

Cook Time29

marinating4

Total Time4 59

Course: Appetizer, dinner

Cuisine: American, Middle Eastern

Keyword: buttermilk, chicken thighs, cornstarch, garlic, gluten free, harissa, honey, lemon juice, lemon zest, rice flour, unsalted butter

Servings: 8 people

Author: GFchow @ gfchow.com

2 lemons zested
1 large egg white or brown
4 garlic cloves grated, pressed or minced
1 cup buttermilk lowfat can be used or create your own by adding 1 tablespoon of either white vinegar or lemon juice to whole or 2% milk
1/3 cup cornstarch
1/2 teaspoon kosher salt
2 1/4 lbs. chicken thighs skinless, boneless, trimmed as best as possible, cut into smallish pieces (approx 1”)

6 tablespoons unsalted butter (3/4 stick)
3 tablespoons honey
6 tablespoons harissa paste mild, medium, or, spicy depending on the level of heat you prefer
2 tablespoons lemon juice freshly squeezed (not bottled!)
¼ teaspoon kosher salt; plus more optional

In a large bowl whisk together the egg, garlic, lemon zest, buttermilk, cornstarch, and kosher salt. Add chicken and mix well to make sure each piece is coated in marinade. Cover and chill at least 4 hours and up to 12 hours.

Whisk together rice flour, cornstarch, and kosher salt in a large shallow dish to combine.
Remove one third of chicken from bowl, letting some of the marinade drip back into bowl, and arrange chicken in a single layer on rice flour mixture. Gently toss chicken to coat, pressing down into mixture and turning to make sure every nook and cranny is covered. Transfer to a large plate. Repeat with remaining chicken in 2 batches but not until the prior batch is cooked.

Preheat oven to 250 degrees.
Pour oil into a large Dutch oven or other heavy pot to come 3-4" up the sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°.
Working in approx. 3 batches, fry chicken, turning occasionally, until cooked through and golden brown, 7–10 minutes. Use a slotted spoon to transfer chicken to a wire rack set inside a rimmed baking sheet lined with foil and let drain.
Place baking sheet in the oven to keep the chicken warm while working on the next batch(es). Repeat.

Preheat air fryer to 400 degrees. Once heated, place chicken on the air fryer tray lined with foil in a single layer and cook for 10 minutes total, turning chicken pieces over halfway through cooking. Transfer chicken to a rimmed baking sheet lined with foil or parchment and place baking sheet in the oven to keep the chicken warm while working on the next batch(es). Repeat.

While the chicken is frying, heat unsalted butter and honey in a small saucepan over medium until butter is melted. Scrape honey butter into a large bowl and add harissa paste, lemon juice, and kosher salt, and whisk until smooth and emulsified.
Place fried chicken in sauce and toss until each piece is well coated.
Transfer chicken to a platter. If desired, garnish with oranges or serve with crunchy raw or pickled vegetables such as radishes, cucumber spears, and carrot sticks, etc.

I haven't tested this yet but I think the recipe would also be delicious with firm tofu that's torn into craggy pieces.