Lunch: Crispy Fried Brussels Sprouts with Honey Sriracha Glaze

Ingredients

Vegetable Oil, For Frying
1 pound Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
1 Red Fresno Chili, Thinly Sliced

Instructions

Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400 ºF. Meanwhile, make the sauce.
In a pan, add vegetable oil and garlic over medium heat. Cook for 1 –2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2 –3 minutes until slightly thickened.
Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.
When the oil is 400 ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400 ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.
Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.
Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!