3 cups garlic cloves
3 cups peeled, chopped ginger
10 yellow onions, roughly chopped
10 pounds bone-in chicken thighs
8 cups pickled Fresno chiles, stems removed
2 bunches fresh parsley
Large handful garlic cloves
Zest and juice of 3 lemons
Olive oil
Kosher salt
8 cloves garlic
Canola oil, to cover
1 gallon red wine vinegar
12 cups granulated sugar
Pickled Fresno chile liquid
Lemon juice
Kosher salt
Vegetable oil, for frying
2 pounds cornstarch
2 pounds all-purpose flour
Cooking Channel User
I made this with boneless chicken breasts. It was a huge pain in the ass, but worth every minute I had to dedicate to it.I served it with macaroni and cheese, Potato salad, and a tomato and onion salad. It was for a church gathering and everyone raved about it. I mean they RAVED about it. Definitely a pain in the ass, but I will certainly cook this again just for the reaction of people when they taste it. Thank you for posting this.
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