Recipe information
Yield
Serves 2 to 3
Ingredients
BRINE
Preparation
Step 1
To make the brine, combine all of the ingredients. Set aside 1 cup of the brine for use later. Add the chicken thighs to the remaining brine, cover, and refrigerate for 24 hours.
Step 2
Remove the chicken from the brine and place the pieces in a strainer or colander, letting the excess brine drain off. Discard the brine.
Step 3
Pour enough oil into a deep pot or countertop fryer to cover the chicken and heat to 370°F.
Step 4
Dust the chicken generously with cornstarch and fry until golden brown. Use tongs to turn the pieces for even browning. Remove the chicken from the fryer with tongs or a slotted spoon and transfer to a large mixing bowl. Add the onion, jalapeños, the reserved 1 cup brine, and the chile sauce, toss to coat, and season with salt to taste. Garnish with the cilantro, mint, and basil and serve.
