Get John’s longform version of this recipe, with extra tips, here.
• 1 lb chicken leg meat – boneless and skinless, 1-2″ pieces
• 3 T All Spice Cafe Cayenne Habanero Sauce (or Ghost Pepper Sauce)
• 1/2 C Potato Starch (ok to sub corn starch)
• cooking/frying oil
• extra All Spice gourmet hot sauce for dipping
Clean, trim, and cut chicken into 1-2″ chunks. Place the chicken pieces in a zip-bag and add the All Spice Sauce. Cayenne Habanero Sauce has a classic Buffalo Hot Wing flavor or for something with a little more fiery kick, use Ghost Pepper Sauce. Close the bag tightly, gently massage the bag to get the sauce worked into the chicken completely. Let marinate in the refrigerator for a minimum of 1/2 hour (3 to 4 hours is preferred).
Heat the cooking oil in a heavy pot, keeping the oil level several inches from the top of the pot, so when adding the chicken it will not overflow.
Remove the chicken from the marinade bag, shaking off excess sauce while transferring into a medium size bowl. Slowly sprinkle the Potato Starch while tossing the chicken pieces to evenly and completely coat the chicken.
When the oil is ready – check the oil temp by dropping in a tiny piece of batter coating and if it instantly starts to bubble and float, it is ready to fry – slowly ease the chicken into the frying pot piece by piece. Only add enough pieces to keep things manageable, if you need to fry in batches that’s ok. Remove the chicken pieces as they are done to a golden brown, placing them on paper towels or brown paper to soak up any excess oil.
Serve on a bed of steamed rice, along with a wedge or two of lemon to squeeze over the chicken for a traditional touch. Have small bowls of extra All Spice Hot Sauce on the side for dipping.