Trim off the stems on the end of the sprouts, and carefully remove the leaves one at a time until you reach the heart of the sprout. Add heart and leaves to a separate bowl.
2.
In a separate bowl, combine sriracha, honey and lime juice. Whisk together for 30 seconds. Taste and add more sriracha or honey if desired. Set aside.
3.
Add approximately 2 inches of vegetable oil to a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Remove the sprouts with a ladle or slotted spoon after crisp and brown (about 30 seconds).
4.
Once all the sprouts are fried, transfer them to a large bowl and sprinkle generously with salt. Toss to combine. Drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve hot!
5.
For chicken, wash separately and cut into serving pieces, place in a separate saucepan and add vinegar. Add soy sauce and rest of ingredients. Do not stir chicken until it has started to boil. Cover and simmer chicken till cooked, approximately 30 to 45 minutes. Add water, if necessary. Remove chicken. Fry some garlic in butter. When browned, add chicken without liquid. Fry till browned. Add liquid and simmer for 5 to 10 minutes.
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