Ingredients

• 2 lbs chicken thighs
• 2 cups water
• 4 tbsp sugar
• 2 tbsp salt
• 2 sprigs rosemary
• 3 cloves garlic
• 3 ginger slices, 1 inch each
• 1 cup flour
• 1 cup cornstarch
• 1 tsp baking soda
• 1 cup ice water, or as needed
• ¼ cup honey
• 1 stick butter
• ¼ cup white sugar
• ¼ cup soy sauce
• Frying oil
• Parsley flakes, for garnish

Instructions

1. 1

   Combine water, sugar, salt, rosemary, garlic, and ginger slices in a large bowl to make the brine.

2. 2

   Add chicken thighs to the brine, cover, and refrigerate for 24 hours.

3. 3

   Remove chicken from brine and pat dry completely.

4. 4

   In a bowl, whisk together flour, cornstarch, and baking soda.

5. 5

   Add ice water gradually to the dry ingredients, stirring until you achieve a smooth batter consistency.

6. 6

   Heat frying oil to 325°F. Dip each piece of chicken in batter and fry for 8-10 minutes until golden. Remove and drain on paper towels.

7. 7

   In a saucepan, combine honey, butter, white sugar, and soy sauce over medium heat, stirring until melted and combined into a glaze.

8. 8

   Increase oil temperature to 375°F. Fry the chicken pieces again for 3-4 minutes until the crust becomes glass-like and deeply golden.

9. 9

   Toss the double-fried chicken in the honey butter sauce or drizzle sauce over the pieces.

10. 10

    Garnish with parsley flakes and serve immediately.