In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
Preheat your air fryer to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. Spray chicken with cooking oil before adding it to the air fryer.
Add your chicken to the air fryer and cook for 20 minutes at 350°F (175°C)

2. Shallow Fry:

INGREDIENTS

Marinade:

4 boneless chicken thighs
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (3g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (2g) onion powder
1 teaspoon (5g) MSG
3 tablespoons (40g) vegetable oil for frying

METHOD

Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap. Then using a small pan or meat mallet lightly pound the thighs until they are even and slightly thinned out.
In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
In a large cast iron skillet heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

3. Broasted (Instant Pot):

INGREDIENTS

Marinade:

4 boneless chicken thighs
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (3g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (2g) onion powder
1 teaspoon (5g) MSG
2 cups (480ml) vegetable oil for frying

METHOD

In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
In a insta pot heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
Add chicken to oil one piece at a time and close the lid of the insta pot. Cook for 8-10 minutes. Once cooked be sure to release the steam on your pressure cooker before opening the lid. Remove and drain on a wire rack.

4. Baked Fried Chicken

INGREDIENTS

Marinade:

4 boneless chicken thighs
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (3g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (2g) onion powder
1 teaspoon (5g) MSG
3 tablespoons (40g) vegetable oil for frying

METHOD

Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap. Then using a small pan or meat mallet lightly pound the thighs until they are even and slightly thinned out.
In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
Preheat your oven to 400°F (204°C), and place a baking sheet in the oven during the preheating process. This will help give the frying effect as you cook your chicken.
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
Moving quickly add vegetable oil to the baking tray from the oven and lay your chicken thighs onto the tray.
Cook thighs for 6-8 minutes, then using a spatula, carefully flip the chicken and cook for another 6-8 minutes. Your thermometer should read 165°F (74°C). Additional cook time might be needed to achieve end temperature.

5. Pan Fried:

INGREDIENTS

Marinade:

4 boneless chicken thighs
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (3g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (2g) onion powder
1 teaspoon (5g) MSG
2 cups (480ml) vegetable oil for frying

METHOD

In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
In a large cast iron skillet heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

6. Deep Fried:

INGREDIENTS

Marinade:

4 boneless chicken thighs
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (3g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (2g) onion powder
1 teaspoon (5g) MSG
2quarts (950 ml) vegetable oil for frying

METHOD

In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
In a heavy bottomed pot heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

AMERICAN SECTION

7. Chicken Tenders:

INGREDIENTS

Marinade:

2 chicken breasts, cut into 6 strips per breast
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (2g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (>1g) onion powder
1 teaspoon (5g) MSG
2 qts (950 ml) vegetable oil for frying

METHOD

In a medium mixing bowl combine chicken strips, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
In a heavy bottomed pot heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

8. Popcorn Chicken:

INGREDIENTS

Marinade:

4 boneless skinless chicken thighs, cut into ½” chunks
1 cup (240ml) buttermilk
1 tablespoon (10g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) MSG
1 teaspoon (3g) fresh cracked black pepper

Dredge:

1 ½ cup (240g) all purpose flour
1 tablespoon (15g) fine sea salt
1 teaspoon (2g) fresh cracked black pepper
1 teaspoon (4g) garlic powder
½ teaspoon (>1g) onion powder
1 teaspoon (5g) MSG
2 qts (950 ml) vegetable oil for frying

METHOD

Cut chicken thighs into ½” pieces and add to a medium mixing bowl with buttermilk, salt, and pepper. Let this marinate for at least 1 hour, ideally it should marinate overnight.
In a heavy bottomed pot heat vegetable oil to 350°F (175°C)
In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.
Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

9. Nashville Hot Chicken:

For a deeper look watch "Recreating Nashville Hot Chicken."

INGREDIENTS

Cure:

4 chicken thigh and leg quarters Or 1 whole chicken cut into 8 pieces
Salt generously

Dredge:

3 cups (450g) flour
3 teaspoon (10g) kosher salt
1 teaspoon (5g) MSG
2 teaspoons (8g) garlic powder
½ teaspoon (1g) onion powder
½ teaspoon (>1g) cayenne powder
1 teaspoon (2g) smoked paprika

Buttermilk Dip:

2 large eggs
2 cups (475ml) buttermilk
2 tablespoon (30ml) hot sauce
2 tablespoon (30ml) pickle juice
1 teaspoon (5g) MSG

Hot Oil Spices:

1 cup (240ml) hot oil
4 tablespoon (25g) cayenne
1 tablespoon (11g) garlic powder
1 tablespoon (8g) smoked paprika
2 teaspoon (6g) kosher salt
2 tablespoon (25g) dark brown sugar
1 teaspoon (5g) MSG

METHOD

Start by curing the chicken with salt on both sides. Let sit in the fridge for 24 hours.
Fill a heavy bottomed pot with oil and preheat to 325°F (160°C).
For the buttermilk dredge, whisk together beaten eggs with buttermilk, hot sauce, and pickle juice.
For the flour dredge, combine all-purpose flour with kosher salt. Whisk together.
For the spicy oil, mix and combine cayenne powder, garlic powder, smoked paprika, kosher salt, and dark brown sugar.
Dunk the chicken into the flour followed by the buttermilk mixture and back into the flour mixture. Rinse and repeat with the remaining chicken.
Drop chicken into the oil in batches for 15-18 minutes or internal temperature reaches 165F.
Transfer to a wire rack set over a rimmed baking sheet.
Take a cup of hot frying oil and whisk into the spice mixture.
Once thoroughly mixed, dump in each piece of chicken and cover with spice mixture.
Lay chicken on a slice of white bread, top with pickles and serve.

10. Buttermilk Fried Chicken:

INGREDIENTS

Marinade:

4 boneless skinless chicken thighs
2 cups (475ml) buttermilk
1 tablespoon (10g) kosher salt
1 tablespoon (14g) garlic powder
1 tablespoon (10g) smoked paprika
2 teaspoons (6g) ground white pepper
1/4 teaspoon (1g) onion powder
1/2 teaspoon (2g) MSG

Dredge:

2 cups (308g) all-purpose flour
1 tablespoon (10g) kosher salt
2 teaspoon (9g) garlic powder
1 teaspoon (4g) smoked paprika
2 teaspoons (5g) medium-coarse ground black peppercorn
1/4 teaspoon (1g) MSG
2 quarts (950 ml) veggie oil

METHOD

In a medium sized bowl whisk together buttermilk, salt, garlic powder, paprika, white pepper, onion powder, and msg until thoroughly combined. Then add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in your refrigerator.
Heat vegetable oil in a heavy bottomed pot to 350°F (175°C).
For your dredge, in a separate large mixing bowl whisk together all purpose flour, salt, garlic powder, paprika, black pepper, and msg.
Working two at a time, put chicken thighs in your flour, and coat thoroughly. Make sure to press into the flour aggressively, make sure it is completely coated with the dredge. Shake up the excess, place them on a sheet tray and repeat with all your chicken thighs.
Again working two at a time gently lay the thighs in the hot oil and cook for 4-6 minutes or until the internal temperature is 165°F (74°C) transferring cooked chicken o a wire rack lined baking tray.

11. Barberton Fried Chicken (Serbian-American):

INGREDIENTS

1 whole chicken, broken down into 8 pieces
2 cups (240g) all purpose flour
2 cups (120g) plain breadcrumbs
3 large eggs, beaten
1 tablespoon (15g) water
1 tablespoon (17g) salt
1 tablespoon (7g) ground black pepper
2 pounds (900g) lard for frying

METHOD

Preheat lard in a heavy bottomed pot to 350°F (175°C)
Begin by breaking the chicken down into eight pieces. 2 wings, 2 thighs, 2 drums, 2 breasts
Prepare your 3 step breading station by placing flour, egg wash, and breadcrumbs seasoned with salt and pepper into separate bowls.
Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage.
Working in batches fry chicken for 6-8 minutes or until chicken reaches an internal temperature of 165°F (74°C)
Using a wire strainer remove chicken from the lard and transfer to a wire rack lined baking tray and season with salt.

12. Chicken Fries:

For a deeper look watch "Making Burger King Chicken Fries at Home."

INGREDIENTS

Chicken Farce:

1 pound (450g) chicken breast
¼ pound (115g) chicken skin
2 teaspoon (8g) salt
1 teaspoon (4g) sugar
3/4 teaspoon (4g) MSG
1 teaspoon (2g) ground white pepper
2 teaspoon (6g) garlic powder

Breading:

1 cup (120g) all purpose flour
2 teaspoon (8g) salt
1 teaspoon (5g) MSG
2 teaspoon (6g) garlic powder
2 teaspoon (6g) spanish paprika
2 eggs beaten
1 tablespoon (15g) of water
1 cup (75g) panko bread crumbs

METHOD

Start by slicing the chicken breasts into long strips and place into a bowl with chopped chicken skin.
To that add garlic powder, msg, kosher salt, ground white pepper, and granulated sugar. Toss together to fully incorporate all ingredients.
Using a meat grinder, or grinding attachment for a kitchen aid stand mixer, grind your spiced chicken mixture on a medium dye into a medium sized mixing bowl.
With dampen hands, form the ground chicken into the form of a french fry. Rinse and repeat. Place on a parchment lined baking sheet.
Place chicken fries into a freezer for 15 minutes.
In a breading station consisting of a bowl of all-purpose flour season with garlic powder, msg, paprika and kosher salt. Separate bowl of eggs beaten with water. Final bowl of panko breadcrumbs. Evenly coat fries in seasoned flour, then coat in egg wash, then fully coat in breadcrumbs. Transfer breaded chicken fries to a parchment lined baking sheet.
Place breaded fries into the freezer for 15 minutes.
In a heavy bottom pot, heat frying oil to 350F and fry the chicken in batches for 3-4 minutes. Transferring cooked chicken to a wire rack lined baking sheet.

13. Chicken Nuggets:

For a deeper look watch "Making McDonald's Happy Meal at Home."

INGREDIENTS

Chicken Farce:

¾ pound (340g) chicken breast, ground
⅛ pound (55g) pork fatback
1 teaspoon (6g) fine sea salt
½ teaspoon (2g) msg
¾ teaspoon (1g) sugar

Thin Batter:

1 cup (240ml) water
1/4 cup (33g) cornstarch

Flour Dredge:

3 cups (450g) all-purpose flour
1 tablespoon (22g) tablespoon kosher salt
½ teaspoon (2g) MSG (optional)
1 teaspoon (3g) white pepper, fresh ground

Tempura Batter:

1/2 cup (75g) cornstarch
3/4 cup (103g) all-purpose flour
1.25 teaspoon (4g) baking powder
¼ teaspoon (1g) baking soda
1 cup (240ml) chilled water
2 eggs

METHOD

Start by cutting the chicken breast in 1” chunks, and chicken skin into 1” strips. And grinding them in either meat grinder or grinding attachment for a stand mixer.
In a medium mixing bowl combine ground chicken and pork fat with salt, sugar, and msg. Mix to emulsify fat into farce and fully incorporate seasoning through the mixture.
Shape your nuggets into ¼” long, and less than ½” thick ovals and place on a greased parchment paper lined baking sheet. Place in the freezer for 15 - 20 minutes or until stiff.
Fill up a heavy bottom pot just over halfway with at least 2” inches of vegetable oil and heat to 350°F (175°C) over medium-high heat.
To make the thin batter combine cornstarch and water in a small bowl and whisk until homogeneous. You will have to whisk this regularly as the corn starch will settle at the bottom of the water.
Next you will prepare the flour dredge by whisking flour, salt, msg, and white pepper in a small mixing bowl.
In a separate mixing bowl make your tempura batter by adding soda water and eggs to a large mixing bowl. One soda water and eggs are fully incorporated whisk in all purpose flour, baking powder, baking soda, cornstarch, and cold water.
Working in batches of four dip semi frozen nuggets into the thin batter. Then working quickly, go into the flour dredge and toss until the nuggets are evenly coated. Be sure to shake off excess flour before dipping the nuggets into your tempura batter then quickly move into the hot oil being careful not to splash yourself with dripping batter, and cook for 2-3 minutes.
Transfer cooked nuggets to a wire rack using a mesh strainer and turn the oil temperature up to 375°F (190°C)
Fry chicken nuggets again at increased temperature for another 2-3 minutes or until golden brown and crispy.
Transfer cooked nuggets to a wire rack lined baking sheet. And repeat steps 8-10 for the rest of your nuggets.

14. Orange Chicken:

For a deeper look watch "Making Orange Chicken Faster Than A Restaurant."

INGREDIENTS

Chicken:

¾ pound (340g) boneless skinless chicken thighs
1 tablespoon (17g) salt
1 teaspoon (3g) white pepper
½ cup (75g) AP Flour
½ cup (50g) corn starch
2 eggs and a splash of water for egg wash

Sauce:

½ teaspoon (2g) toasted sesame oil
½ teaspoon (2g) vegetable oil
3 cloves garlic, grated
1-inch knob ginger, grated
1 red Fresno chilies, finely diced
⅓ cup (80ml) white vinegar
3 tablespoons (50g) soy sauce
1 tablespoon (11g) fish sauce
3 tablespoons (40g) sugar
2 tablespoons (40g) water
2 ½ tablespoons (40g) honey
2 teaspoon (7g)
1 tablespoon (15g) sweet soy
Zest & Juice of 1 large orange
Splash of Shaoxing Wine
½ tablespoon (8g) cornstarch plus ½ tablespoon water

METHOD

In a medium-size pot, add sesame oil and vegetable oil and set over medium; once hot, add your ginger and garlic and saute until toasted, about 2 minutes.
Add orange juice, vinegar, soy sauce, water, Shaoxing wine, sugar, and orange zest; bring the sauce to a boil, then reduce to a simmer. While the sauce is reducing, prepare your slurry by mixing cornstarch and 1 tablespoon of water in a small mixing bowl until fully combined.
Once your sauce has reduced and slightly thickened, about 2 minutes, add your slurry and continue to heat until thickened. Then remove from the heat and stir in your garlic and fresno chili. Keep warm for serving later
Preheat about two inches of vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium-high heat
Cut your chicken thighs into bite-size pieces, around 1”, place in a small mixing bowl, and season them with salt and pepper.
In a separate large mixing bowl, whisk together flour and cornstarch thoroughly. Place your chicken pieces in the cornstarch and coat them thoroughly.
Get a two-inch depth batch of fry oil in a pot and heat it to 350F. Fry your chicken in batches to avoid overcrowding the pot; cook until golden brown for about 5 - 6 minutes.
Remove chicken and transfer to a paper towel-lined tray.
Add your fried chicken to a large heat proof bowl, and toss with all of the sauce, or less if desired, ensuring the chicken gets completely coated.

15. Chicken Wings:

INGREDIENTS

2 pounds (900g) chicken wings, party mix
2 cups (300g) all purpose flour for coating
1 cup (240ml) Frank’s Red Hot
½ cup (125g) unsalted butter, cold
1 tablespoon (15g) worcestershire sauce
1 tablespoon (15g) white distilled vinegar
1 tablespoon (11g) cornstarch
1 tablespoon (15g) water
2 quarts (950 ml) vegetable oil for frying
Salt to taste

METHOD

Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C)
On a paper towel lined baking sheet lay out your wings and using the paper towel pat the wings dry. Lightly toss wings in flour, shake off excess. You want the wings to be as dry as possible.
In batches, lower wings in hot oil and cook for 3-4 minutes, or until they begin to develop color, and transfer to a wire rack lined baking sheet and let rest for 2-3 minutes while you raise the oil temperature to 375°F (190°C)
Again, in batches, lower your wings into the hot oil and cook for an additional 2-3 minutes and transfer to a wire rack lined baking sheet.
In a small saucepan, heat Frank’s Red Hot until it begins to boil. Once boiling, cut the heat and whisk in cold butter. In a small bowl combine the cornstarch and water, whisk until homogeneous. Whisk into your buffalo sauce and heat over medium until thickened and emulsified.
Combine wings and sauce in a large mixing bowl and toss to evenly coat the wings

INTERNATIONAL SECTION

16. Ayam Goreng (Malaysia/Indonesia):

INGREDIENTS

Marinade:

4 boneless chicken thighs
4 tablespoons (60g) coconut milk
2 garlic cloves, rough chopped
1 stalk lemongrass, rough chopped
½” knob ginger, grated
½” knob galangal, grated
1 shallot, rough chopped
¾ teaspoon (6g) fine sea salt
1 teaspoon (3g) coriander seeds, toasted
1 teaspoon (3g) cumin, toasted
1 teaspoon (10g) brown sugar
½ teaspoon (1g) fennel seed, toasted
¾ teaspoon (2g) curry powder
½ teaspoon (2g) turmeric powder
¼ teaspoon (1g) kashmiri chili powder
Picked cilantro for garnish

Dredge:

2 cups (280g) cornstarch
2 quarts (950ml) vegetable oil for frying

METHOD

Start by toasting cumin, fennel, and coriander seeds in a small pan over medium heat for 1-2 minutes, or until the spices become fragrant.
In a blender combine toasted spices with coconut milk, garlic, lemongrass, ginger, galangal, shallot, salt, brown sugar, curry powder, turmeric, and chili powder and blend on high until a smooth puree is made. Pour puree into a medium mixing bowl.
Add chicken thighs to mixing bowl with curry base and toss to fully incorporate, let marinate for at least 1 hour, ideally overnight in the refrigerator
Preheat vegetable oil in a heavy bottomed pot to 350*F (175°C)
Remove chicken thighs from marinade and put in a separate mixing bowl with cornstarch. Then press the chicken into the cornstarch ensuring it is fully and evenly coated.
Shake off excess corn starch and working two at a time gently lay chicken thigh into the hot oil and cook for 6-8 minutes.
Transfer cooked chicken to a wire rack lined baking sheet and season with salt.

17. Torikatsu (Japan):

INGREDIENTS

2 chicken breasts, cut in half
1 cup (120g) all purpose flour
3 large eggs (150g)
2 tablespoons water (29g)
2.5 cups (250g) panko breadcrumbs
Salt to taste
Katsu sauce for serving
Togarashi to season
Lemon wedges for serving

METHOD

Preheat vegetable oil in a heavy bottomed pot to 350°F (175°).
Cut chicken breasts in half lengthwise.
Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls.
Season the chicken breast with salt and let sit for 5 minutes.
Dredge the pork in the flour, then the egg wash, then the breadcrumbs. Repeat for each cutlet. Make sure it is fully coated at each stage.
In batches cook each breaded breast for 6-8 or until golden brown and fully cooked on the inside. Transfer cooked chicken to a wire rack and immediately season with salt.
Drizzle with tonkatsu sauce and enjoy

18. Schnitzel (Germany):

INGREDIENTS

2 chicken breasts, butterfly
2 cups (330g) all purpose flour
2 cups (230g) plain breadcrumbs
3 eggs, beaten
⅓ cup (80ml) vegetable oil
Salt to taste
Fresh cracked black pepper to taste
4 lemon wedges to season, and for garnish

METHOD

On a work surface that has been lined with plastic wrap, lay down your chicken breasts, then cover the breasts with another layer of plastic wrap. Then using the bottom of a small pan or meat mallet pound the chicken breasts to a thickness of a ½” inch
Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls.
Season the chicken breast with salt and let sit for 5 minutes.
Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage.
In a large cast iron pan heat vegetable oil over medium- high heat to 350°F (175°C).
Gently lay the breaded chicken breast into the hot oil. Start by laying the end closest to you first then working away to keep from splashing hot oil on yourself.
Cook for 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and crispy.
Transfer to a wire rack lined baking tray and season with salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy.

19. Pollo Fritto alla Fiorentina (Italy)

INGREDIENTS

Marinade:

4 boneless skinless chicken thigh
1 cup extra (230ml) virgin olive oil
1 lemon juiced, and zested
1 bunch parsley
1 clove garlic, crushed
1 sprig rosemary
1 bay leaf
1 tablespoon (15g) salt
1 teaspoon (3g) white pepper

Dredge:

2 large eggs
¼ cup (50g) all purpose flour
2 quarts (950ml) vegetable oil for frying

METHOD

Cut chicken into 1” inch cubes and in a medium mixing bowl combine chicken with olive oil, lemon juice, lemon zest, parsley, garlic, bay leaf, white pepper, salt, and rosemary and allow to marinate for 1-3 hours.
While chicken is marinating, preheat vegetable oil to 350°F (175°C) over medium high heat.
Prepare the batter by whisking 2 eggs together until fully homogenized. Adding a tablespoon at a time, begin whisking flour into eggs until a thin batter has been achieved.
Once chicken is marinated, remove from the olive oil mixture and transfer to a paper towel lined baking tray. Pat chicken dry lightly.
Moving quickly, dip chicken pieces into the batter, be sure that chicken pieces are fully coated in batter, then lightly drop into the hot oil. Be careful in this step of dripping batter splashing hot oil as you drop chicken into the fryer.
Cook chicken for 3-4 minutes or until golden brown and cooked, and using a wire strainer remove the chicken from the hot oil and transfer to a wire rack lined baking tray.
Season with salt and garnish with chopped parsley.

20. Chicharrón De Pollo (Latin America):

INGREDIENTS

Marinade:

4 boneless chicken thighs, cut into ½” pieces
3 garlic cloves, crushed
2 tablespoons (20g) olive oil
½ teaspoon (>1g) oregano
1 teaspoon (3g) Sazon
1 1/3 tablespoon (18g) salt
Fresh cracked black pepper to taste
Juice of 1 lime
Juice of 1 orange

Dredge:

2 cups (250g) all purpose flour
Salt to taste
2 quarts (950ml) vegetable oil for frying

METHOD:

Start by cutting chicken into 1 ⁄ 2 '' cubes and combining with garlic, olive oil, lime juice, orange juice, oregano, Sazon, salt, and black pepper and let marinate for at least 1 hour, ideally overnight.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C)
Remove chicken from marinade and add to a medium mixing bowl with all purpose flour and toss to evenly coat the chicken pieces. Make sure to shake excess flour off of chicken before frying
Working in batches, fry chicken pieces for 4-5 minutes or until golden brown, and crispy.
Using a wire strainer transfer to a bowl, ensuring to drain excess oil before adding to a bowl and season with salt. Toss to evenly season.

21. Frango a Passarinho (Brazil):

INGREDIENTS

Marinade:

4 boneless chicken thighs, cut into ½” pieces
4 garlic cloves, crushed
1 small yellow onion, chopped
1 bunch parsley, chopped
4 tablespoons (40g) lemon juice
1 tablespoon (12g) olive oil
1 tablespoon (3g) oregano
¼ teaspoon (2g) ground cumin
⅛ teaspoon (>1g) white pepper
⅛ teaspoon (>1g) cayenne powder
Salt to taste

Dredge:

2 cups (250g) all purpose flour
1 teaspoon (6g) baking powder
1 cup (240ml) vegetable oil for frying
Salt to taste

METHOD

Start by cutting chicken into 1 ⁄ 2 '' cubes and combining with garlic, yellow onion, parsley, lemon juice, olive oil, oregano, cumin, white pepper, and cayenne powder. And let marinate for 1-2 hours.
In a medium mixing bowl whisk together salt, all purpose flour, and baking powder
Remove chicken pieces from the marinade and add to the bowl with the flour mixture and mix well to evenly coat the chicken pieces in the dredge.
Heat vegetable oil in a large cast iron pan to 350°F (175°C) and add chicken pieces, ensuring to shake off extra flour before adding.
Cook chicken pieces for 8-10 minutes or until pieces are golden brown and crispy.
Transfer to a wire rack lined baking sheet and season with sal

22. Chicken 65 (India):

INGREDIENTS

Marinade:

4 boneless skinless chicken thighs, cut into 1” pieces
4 garlic cloves, finely minced
2 sprigs, curry leaves
¼ cup (60g) plain yogurt
2 teaspoon (7g) kashmiri chili powder
1 teaspoon (3g) garam masala
5 tablespoons (75g) salt
Zest and juice of one lime

Dredge:

5 tablespoons (50g) cornstarch
2 tablespoon (30g) rice flour
1 egg white
2 quarts (950ml) oil for frying

Sauce:

4-6 green thai chilis
4 garlic cloves, finely minced
2 sprigs curry leaves
2 tablespoons (25g) water
1 tablespoon (10g) vegetable oil
2 teaspoons (6g) kashmiri chili powder
1 teaspoon (4g) lime juice
1 teaspoon (10g) salt
½ teaspoon (1g) fresh cracked black pepper
3 green thai chilis, split lengthwise and deseeded for garnish
4 curry leaves for garnish

METHOD

Start by cutting chicken into 1” pieces and combining in a medium mixing bowl with garlic, curry leaves, yogurt, Kashmiri chili powder, garam masala, salt, zest and juice of one lime and let marinate for 1 hour, ideally overnight in the refrigerator.
In a heavy bottomed pot heat vegetable oil over medium high heat to 350°F (175°C)
In a separate mixing bowl start your sauce by combining water, Kashmiri chili powder, lime juice, salt, cracked pepper and stir together. Set aside for later use.
Add corn starch, rice flour, and egg white to marinated chicken and mix well to create a batter.
In batches gently lower battered chicken pieces into the hot oil and fry for 3-4 minutes or until golden brown. Remove chicken from oil using a mesh strainer and transfer to a wire rack lined baking sheet and season with salt. Repeat this step for all chicken.
Turn off heat on hot oil and add curry leaves and split and deseeded Thai chilis to hot oil and fry until the curry leaves are crisp and Thai chilis blistered.
In a wok set over medium flame begin by heating vegetable oil over medium heat. Once oil is hot add curry leaves, Thai chilis, and garlic and saute until the curry leaves begin to get crisp. Be careful not to burn your garlic during this step.
Once your veg is sauteed slide it to the side of the wok using a spatula and add the sauce you began preparing earlier and let cook over medium heat until the water has evaporated and you are left with a paste in the pan.
Add fried chicken to the pan and toss well to fully coat the chicken in the sauce. Garnish with fried curry leaves and fried Thai chili.

23. Hat Yai (Thai):

INGREDIENTS

1 pound (450g) wings, mix
4 cloves garlic
1 bunch cilantro stems, rough chopped
1 tablespoon (15g) sugar
2 tablespoons (32g) light soy sauce
1 teaspoon (7g) dark sweet soy sauce
1 tablespoon (15g) fine sea salt
¼ teaspoon (1g) black peppercorn
⅛ teaspoon (>1g) white pepper
¼ cup (50ml) water
1 cup (180g) rice flour
4 shallots thinly sliced

METHOD

In a blender add garlic, cilantro stem, sugar, light soy, dark soy, salt, white pepper, black pepper, and water. Blend on high speed until homogenous.
Combine the contents of the blender and chicken wings in a medium sized mixing bowl and massage marinade into chicken. Let marinate for 2-3 hours.
Thinly slice shallots to at least an ⅛” inch and add to cold vegetable oil in a heavy bottomed pot and bring the temperature up over medium-high heat. Allow shallots to cook until they are golden brown, making sure to regularly stir the shallots using chopsticks during the cooking process so the shallots do not stick to each other. Transfer cooked shallots to a paper towel lined baking sheet. Clean your fryer oil of any leftover bits and hold temperature at 350°F (175°C). For a deeper look watch "Making Uncle Roger's Fried Rice at Home."
Once chicken is marinated, add rice flour to the bowl, and mix by hand to fully coat the wings.
Working in batches gently lower chicken wings into hot oil and let for 6-8 minutes. Once cooked, transfer to a wire rack lined baking sheet and season with salt. Garnish with fried shallots

24. Hakka Chinese Chili Chicken (Indo-Chinese):

INGREDIENTS

Marinade:

4 boneless skinless chicken thigh
1” knob ginger, grated
¼ teaspoon (1g) white pepper
¼ teaspoon (>1g) fresh ground black pepper
1 tablespoon (16g) dark soy sauce
1 teaspoon (8g) shaoxing wine
Whites of one egg
2 tablespoons (30g) salt

Dredge:

½ cup (80g) all purpose flour
2 tablespoons (20g) cornstarch
¼ teaspoon (1g) baking soda
Salt to taste
2 quarts (950ml) vegetable oil for frying

Sauce:

4 Thai chilis
2 green onions, medium dice
1 small yellow onion, medium dice
3 cloves garlic, finely chopped
½” knob ginger, grated
¼ cup (60ml) chicken stock
1 tablespoon (10g) vegetable oil
2 teaspoons (14g) Sriracha
4 teaspoons (28g) dark soy sauce
1 teaspoon (7g) light soy sauce
1 teaspoon (7g) Shaoxing wine
1 teaspoon (7g) white vinegar
1 teaspoon (7g) ketchup
1 teaspoon (3g) white pepper
4 teaspoon (16g) sugar
1 bunch cilantro, chopped, for garnish

METHOD

Start by dicing chicken into 1” cubes, and combining in a small mixing bowl with ginger, white pepper, black pepper, dark soy sauce, Shaoxing wine, egg white, and salt. Mix together until fully incorporated and chicken is coated in marinade. Let this marinate for 30 minutes to 1 hour.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C)
Begin preparing your sauce by cutting Thai chilis, green peppers, onions, and garlic. Also have ginger grated and ready for sauce assembly.
Next in a medium mixing bowl add chicken stock, sriracha, dark soy, light soy, Shaoxing wine, white vinegar, ketchup, white pepper, and sugar. Whisk together until fully homogeneous. This mixture will be reserved for cooking later.
Add all purpose flour, cornstarch, and baking soda to marinated chicken and mix thoroughly to create a batter in the bowl.
Working in batches, fry pieces of chicken in hot oil for 5 minutes at a time and using a mesh strainer, transfer par cooked chicken to a paper towel lined baking tray.
Bring oil temperature to 375°F (190°C) and fry par cooked chicken again for another 2-3 minutes or until golden brown and crispy. Using a mesh strainer, transfer cooked chicken to a paper towel lined baking tray
In a wok begin heating vegetable oil and add garlic once it begins to get hot and saute over medium-low heat until the garlic becomes fragrant.
Next add sliced thai chilis and saute for 1-2 minutes, then you will add diced onion and green onion and saute for 2 minutes.
Then you will add your liquid mixture that you made earlier and cook for 1-2 minutes until the sauce begins to thicken and vegetables have a chance to cook into the sauce a bit.
Once your sauce begins to thicken add in your cooked chicken and toss to coat chicken pieces in the sauce.
Transfer sauced chicken to a plate and garnish with chopped cilantro

25. Thattu Chicken (India):

INGREDIENTS

4 boneless skinless chicken thighs
4 garlic cloves, grated
½” knob ginger, grated
2 large eggs
8 curry leaves
2 tablespoons (50g) yogurt
1 tablespoon (8g) Kashmiri chili powder
1 tablespoon (12g) cumin powder
1 teaspoon (5g) turmeric
2 cup (950ml) vegetable oil for frying
Salt to taste

METHOD

In a large mixing bowl whisk together garlic, ginger, eggs, curry leaves, yogurt, Kashmiri chili powder, cumin, turmeric until fully incorporated
Add chicken to a bowl with ingredients and allow to marinate for 1-2 hours.
In a large cast iron pan or wok heat vegetable oil to 350°f (175°C).
Once oil is hot add chicken one piece at a time to the pan and cook for 8-10 minutes, or until chicken pieces are crispy and golden brown.
Transfer chicken to a wire rack lined baking tray and allow to cool for 2-3 minutes.

26. Yan Su Ji (Taiwanese Salt & Pepper Chicken)

INGREDIENTS

Marinade:

4 boneless skinless chicken thigh
4 garlic cloves, grated
2 tablespoons (32g) light soy sauce
2 tablespoons (4g) beer, ideally a lager, do not use a dark beer
1 tablespoon (16g) kosher salt
1 tablespoon (16g) sugar
1 teaspoon (6g) white pepper
¼ teaspoon (1g) Chinese five spice

Dredge:

1 cup (100g) sweet potato flour
2 quarts (950ml) vegetable oil for frying

Seasoning:

1 tablespoon (12g) white pepper
2 teaspoons (8g) salt
½ teaspoon (2g) Chinese five spice
⅛ teaspoon (>1g) curry powder

METHOD

Start by making your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl.
Next dice chicken into 1” cubes and combine with garlic, soy sauce, beer, salt, sugar, white pepper, and five spice in a medium mixing bowl, and allow to marinate for 1 hour in the refrigerator.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium high heat.
Add half of your flour to marinated chicken and mix to create a tight batter.
In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated.
Working in batches, fry chicken pieces for 2-3 minutes, or until pieces begin to turn golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 5-10 minutes.
Transfer cooked chicken to a wire rack lined baking tray and season with the seasoning mix you made earlier.

27. Karaage (Japan):

INGREDIENTS

Marinade:

¾ pound (340g) boneless skinless chicken thigh, cut in 1” cubes
1 tablespoon (18g) soy sauce
1 tablespoon (15g) sake
½ tablespoon (8g) shiro dashi
½ tablespoon (10g) mirin
1 teaspoon (7g0 honey
2 garlic cloves, grated
½” knob garlic, grated
Togarashsi to taste
Salt to taste

Dredge:

3 cups (380g) corn starch
2 quarts (950ml) vegetable oil for frying

METHOD

Start by patting your chicken thighs dry using a paper towel, and cutting the thighs into 1” cubes.
Separately, in a medium mixing bowl whisk together soy sauce, sake, shiro dashi, mirin, honey, grated garlic, and grated ginger until fully incorporated. Then add chicken to the mixture and allow to marinate for at least 1 hour, ideally overnight.
Once marinated preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium-high heat
Transfer marinated chicken thigh to a paper towel lined baking sheet and pat dry.
Add cornstarch and chicken thigh to a large mixing bowl and toss together ensuring the chicken thigh pieces are fully and evenly coated.
Next, working in batches, gently lower coated chicken thigh pieces into the hot oil and cook for 4-5 minutes.
Transfer cooked chicken to a wire rack lined baking sheet and season with salt and togarashi. Repeat steps 6-7 for the rest of your chicken.

28. Chicken Kyiv (Unknown):

INGREDIENTS

2 chicken breasts, halved,
2 large eggs, beaten
3 garlic cloves, minced
1 bunch parsley, chopped
2 cups (330g) panko breadcrumbs
2 cups (250g) all purpose flour
8 ounces (220g) unsalted butter
2 teaspoons (10g)
2 quarts (950ml) vegetable oil to fry
Salt to taste

METHOD

Prepare your compound butter in a food processor by blending garlic and 1 teaspoon of salt together until a paste has formed.
Once a paste has been formed add your parsley and blend until thoroughly combined.
Next, you will add your butter and continue to blend until fully incorporated.
Using a plastic wrap, roll your butter into a log and let it rest in your refrigerator, at least a half hour.
Cut chicken down lengthwise without splitting in half.
Place a quarter of the butter in the center of the wider end of your pounded chicken breast.
Roll the wide end with the butter to the thinner end, this will form a sort of log shape.
Tightly wrap each ball in plastic wrap individually and let rest in your freezer for about 30 minutes.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C), and preheat oven to 400°F (200°C)
Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls.
Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage.
Working in batches, fry chicken by gently laying chicken into hot oil gathered side down and let cook for 2-3 minutes per side, or until golden brown.
Then, using a wire strainer, transfer chicken to a wire rack lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C)
Allow cooked chicken to rest for a few minutes before serving

29. Chicken Cordon Bleu (Switzerland):

INGREDIENTS

2 chicken breasts, halved, 2 large eggs, beaten
2 cups (250g) all purpose flour
2 cups (330g) panko bread crumbs
4 slices Swiss cheese
4 slices ham
1 tablespoon (15g) water
Salt to taste
Fresh cracked black pepper to taste

METHOD

Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) and preheat oven to 400°F (200°C)
Cut chicken breast in half lengthwise.
Lay Swiss cheese down onto the pounded chicken breast followed by a slice of ham.
Starting from the narrow end off the breast, roll the chicken to the wide end, then tightly roll up and wrap in plastic wrap. Allow to rest in the freezer for 30 minutes.
Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls.
Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each breast. Make sure it is fully coated at each stage.
Working in batches, fry chicken by gently laying chicken into hot oil gathered side down and let cook for 2-3 minutes, or until golden brown.
Then, using a wire strainer, transfer chicken to a wire rack lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C)
Allow cooked chicken to rest for a few minutes before serving

30. Har Cheong Gai (Singapore):

INGREDIENTS

Marinade:

1 pound chicken wings, party mix
3 tablespoons (75g) prawn paste or shrimp sauce
3 tablespoons (45g) Shaoxing wine
2 tablespoons (25g) sesame oil
3 teaspoons (20g) granulated white sugar
2 teaspoons (10g) msg
1 teaspoon (3g) white pepper

Batter:

1 cup (150g) all purpose flour
1 cup (100g) cornstarch
1 cup (240ml) water
1 large egg
¼ teaspoon (1g) baking soda
¼ teaspoon (1g) baking powder
2 tablespoons (29.5ml) water

METHOD

Prepare your marinade by whisking together prawn paste, Shaoxing wine, sesame oil, sugar, msg, and white pepper until smooth. Once smooth, add chicken wings and mix well to evenly coat the wings.
In a separate medium mixing bowl whisk together flour, cornstarch, water, egg, baking soda, and baking powder until completely smooth.
Add batter to marinating chicken, and mix thoroughly until fully combined. Wrap and let marinate for at least 1 hour, ideally overnight in the refrigerator.
Preheat vegetable oil in a wok to 350°F (175°C)
Allow chicken wings to come back to room temperature for at least 30-45 minutes before frying. Then working in batches add the wings to the hot oil one at a time and cook for 4-5 minutes. About 30 seconds into cooking, use a chopstick to break apart wings so they do not stick together.
Once cooked, transfer to a wire rack lined baking sheet using a wire strainer and allow to drain.

31. Chongqing Chicken (China):

INGREDIENTS

Marinade:

4 boneless chicken thighs, cut into 1” cubes
1 tablespoon (18g) Shaoxing wine
1 tablespoon (18g) light soy sauce
½ teaspoon (2g) fine sea salt

Dredge:

1 cup (130g) corn starch
1 cup (230ml) vegetable oil for frying

Assembly:

24 dried Sichuan chilies, cut in half, stem picked off
4 garlic cloves, thinly sliced
3 scallion stalks, cut into 1” pieces
1 jalapeno, ¼” slices
½ cup (125ml) caiziyou, or canola oil
2 tablespoons (14g) sichuan chili flake
1 tablespoon (5g) Sichuan peppercorn
1 teaspoon (7g) sugar
½ teaspoon (5g) fine sea salt
1 teaspoon (5g) msg

METHOD

Start by cutting your chicken into 1” cubes and combining in a medium mixing bowl with Shaoxing wine, soy sauce, and salt. Let this marinate in the refrigerator for 45 minutes to 1 hour
Preheat a wok until it is so hot that wisps of smoke begin to rise from the pan. Once the pan is hot add vegetable oil and allow to get to 375°F (190°C)
Remove chicken from marinade and pat dry lightly with a paper towel. Add chicken and cornstarch to a medium mixing bowl and toss to lightly coat the chicken. Making sure to shake off excess cornstarch before frying.
Working in batches, add chicken pieces to hot oil and cook for 2-3 minutes, or until chicken begins to turn golden brown. Using a mesh strainer, remove chicken from the oil and place on a paper towel lined baking sheet.
Drain oil from the wok into a heat proof container and reduce the heat to low.
Add caiziyou and Sichuan peppercorns to wok and slowly heat until fragrant
Once fragrant add Sichuan chili flakes and stir, this will make a sort of chili oil in your wok.
Then you will add garlic, scallion whites, ginger, and jalapeno and stir fry over medium heat until well incorporated and fragrant.
At this point add dried chilis and fried chicken to the wok and toss to coat the chicken in oil.
Lastly you will add sugar, salt, msg, and scallion green and stir fry until dissolved. Transfer to plate and serve.

32. Yangnyeom Chicken (Korea): For a deeper look watch "The Easiest Crispy Korean Fried Chicken (2 Ways)

INGREDIENTS

Chicken:

4 boneless skinless chicken thighs
2 tsp (6g) salt
1 Tbsp (8g) grated ginger
Fresh cracked pepper
1 cup (165g) potato starch or cornstarch
2 quarts (950ml) vegetable oil for frying

Sauce:

3 garlic cloves, finely minced
⅓ cup (85g) ketchup
⅓ cup (90g) honey
⅓ cup (100g) gochujang
2 teaspoons (12g) white vinegar
1 tablespoon (15g) light soy sauce
Toasted sesame seeds for garnish

METHOD

Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C)
In a medium mixing bowl combine chicken thighs, ginger, pepper, and salt. Allow the mixture to sit for 10-15 minutes.
Add chicken to the hot oil one by one and fry for 3-4 minutes, or until golden brown and crunchy. Transfer to a wire rack lined baking sheet using a wire strainer and allow chicken to cool.
While the chicken is cooling, in a large skillet over medium high heat, add vegetable oil and garlic. Saute garlic and oil until light brown then add ketchup, honey, gochujang, white vinegar, and soy sauce and reduce the heat to low.
Allow sauce to reduce until thick enough to coat the back of a spoon.
While sauce is reducing, fry chicken for a second time at 375°F (190°C) for another 3-4 minutes or until chicken is golden brown and extremely crunchy.
Combine sauce and cooked chicken in a medium mixing bowl and toss until evenly coated. Garnish with toasted sesame seeds.

33. SUPER CHICKEN Chongqing Buffalo Wings (American-Chinese):

INGREDIENTS:

Marinade:

1 pound (450g) chicken wings, whole
2 cup (480ml) buttermilk
1 ½ tablespoon (22g) kosher salt
1 tablespoon (10g) smoked paprika
2 teaspoon (8g) garlic powder
1 ½ teaspoon (8g) msg
1 teaspoon (2g) white pepper
½ teaspoon (2g) onion powder

Dredge:

2 cup (250g) all purpose flour
1 tablespoon (15g) kosher salt
2 teaspoons (6g)smoked paprika
2 teaspoons (8g) garlic powder
1 teaspoon (2g) white pepper
½ teaspoon (2g) onion powder

Sauce:

24 dried Sichuan chilies, cut in half, stem picked off
4 garlic cloves, thinly sliced
4 garlic cloves, whole
3 scallion stalks, cut into 1” pieces
1 cup (240ml) Frank’s Red Hot
½ cup (125ml) caiziyou, or canola oil
½ cup (125g) unsalted butter, cold, cubed
2 tablespoons (14g) sichuan chili flake
2 tablespoons (30g) shiro dashi
1 tablespoon (18g) Shaoxing wine
1 tablespoon (18g) dark soy sauce
1 tablespoon (5g) Sichuan peppercorn
1 teaspoon (7g) sugar
½ teaspoon (5g) fine sea salt
1 teaspoon (5g) msg
⅛ teaspoon (>1g) xanthan gum

METHOD

Marinate the chicken wings by adding buttermilk, salt, paprika, garlic powder, onion powder, msg, white pepper, and whole chicken wings in a large mixing bowl. Mix together by hand to ensure the wings are fully coated in the marinade.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C)
Next, begin preparing the sauce by heating caiziyou, or vegetable oil over medium heat in a wok or medium saucepan.
One hot, add green onion and garlic. Saute for 1-2 minutes and turn off the heat.
To the pan, add Szechuan peppercorn, dried Szechuan chili, salt, sugar, msg, Szechuan chili flake, Shaoxing wine, dark soy and saute for another 1-2 minutes.
Add mixture from the pan to a blender and blend on high for 2-3 minutes. You should have a chili oil with all ingredients finely ground in the bottom of the blender.
Transfer chili oil to a heat proof bowl and reserve for use later.
Into the blender, add Frank’s Red Hot and blend on medium.
While blending slowly add in half of the butter and chili oil you made earlier. Blend on high to fully incorporate.
To the blender, add xanthan gum and the rest of the butter. Continue to blend at high speed.
Loosen the sauce in the blender a bit with shiro dashi, then add 4 cloves of fresh garlic. Transfer the sauce to a heat proof bowl and reserve for later.
In a large mixing bowl combine flour, salt, paprika, garlic powder, onion powder, and white pepper.
Take wings from buttermilk marinade, and working two at a time, coat wings in dredge. Make sure to push the wings into the dredge to get an even coat.
Gently lay wings into hot oil and cook for 8-10 minutes, or until golden brown, with an internal temperature of 165°F (75°C).
Using a wire mesh strainer, transfer the cooked wings to the bowl containing the sauce made earlier. Toss to coat the wings and ensure the wings are evenly coated.
Move the sauced wings from the bowl to a plate and enjoy.

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