Tag: fried chicken

Kara Age with Ikura and Kewpie

I’ve been a fan of David Chang‘s cooking since I saw him eating raw ramen noodles sprinkled with instant noodle powder in Mind of a Chef. One of the dishes I’ve always wanted to try at Momofuku is the caviar and fried chicken. I’ve never been to New York with enough people, or enough money for that matter. So this feast always seemed out of reach.

Throwback someday to that time I couldn’t find Baohaus the day I’d planned to, so I ‘had to’ 👀 eat there and at Momofuku SsĂ€m Bar during the same lunch and then they had octopus on the menu so I had to get that as well as some pork belly. đŸ™đŸ·đŸ€€ .

Lady and Pups: Goddess of Aggressive Umami

But then I saw Lady and Pups post about her fried chicken and salmon roe. And I realized, off course! You can make this shit at home! And personally. I prefer salmon roe over caviar anyway, though that might be because I’ve never had the real deal. Either way making something like this at home means you can tweak it to suit your personal preferences.

For those of you who don’t know Lady and Pups, she is by far my favorite food blogger. All her recipes pack a punch and a lot of my cooking is inspired by her. She’s actually got a book coming out this fall, called The Art of Escapism Cooking and I can’t wait to get my hands on it.

That said, I’m much more of a lazy cook than she is, so I just pulled together my own version of this dish.

Tokyo Cult Recipes

I got my recipe for kara-age from Maori Murota’s Tokyo Cult Recipes and used Kewpie mayo (extra delicious because the addition of MSG) with either salmon or trout roe, depending on what I can afford and what my fish monger has laying around at the time.

Of course you can also just have the chicken with some rice and pickled cucumber. But if you’ve got it, flaunt it.

What do I eat with Momofuku inspired fried chicken with ikura?

Have it with a nice cold glass of sake and a lightly dressed salad of wakame or cucumber with rice wine vinegar, sesame oil and sesame seeds and maybe some fries.

A bowl of Japanese fried chicken with ikura, salmon roe and tufts of Kewpie mayo

Momofuku Inspired Fried Chicken with Ikura

Dorothy Porker
A home-style version of the fried chicken and caviar they serve at Momofuku, with Japanese fried chicken, Japanese mayo and salmon roe.
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, Dinner, Lunch, Main course
Cuisine American, Asian, Japanese
Servings 2

Equipment

  • Plate x2
  • Deep fat fryer
  • Paper towels

Ingredients
  

  • 1 medium egg
  • 1 clove garlic finely grated
  • 1" - 2.5 cm ginger peeled and finely grated
  • 1 T - 15 ml sesame oil
  • 1 1/2 T - 25 ml soy sauce Japanese preferred
  • 1 t - 5 gr cane sugar plane will suffice if that's what you've got
  • 5 T - 75 gr potato starch corn starch or rice flour will also work in a pinch
  • 1 t - 5 gr cinnamon yes really
  • pinch pepper
  • 4 pieces chicken boneless, skinless, cut into1.5 inch/ 4 cm strips
  • oil for deep fat frying
  • salt

To serve

  • Kewpie mayo to taste, if you can't get Kewpie, mix some MSG into 'regular' mayo
  • salmon or trout roe (imitation) caviar also works (in a pinch?)
  • 2 medium eggs soft boiled or poached, optional

Instructions
 

  • Mix together 1 egg, 1 clove of garlic, 1" - 2.5 cm ginger, 1 T - 15 ml of sesame oil, 1 1/2 T - 22.5 ml of soy sauce, 1 t - 5 gr of sugar, 5 T - 75 gr potato starch, 1 t - 5 gr cinnamon and a pinch of pepper shallow plate. Add 4 pieces of chicken , cut into strips and leave to marinade for about 30 minutes in the flavored batter.
  • Preheat your deep fat fryer to 180° C/ 360° F .
  • Be sure to set up a plate with paper towels to move your chicken to once you're done frying.
  • Now, stir the chicken and batter thoroughly before you fry the chicken in batches. The starch can sink to the bottom of the marinade and the chicken really needs a good layer of properly mixed batter to crisp up.
  • Depending on the size of your fryer, fry the chicken in small batches until golden brown and crisp. This should take 5-10 minutes depending on the size of your pieces of chicken.
  • Move to the kitchen towel lined plate while you fry up the remainder of your chicken. Finish the fried chicken with some salt.

To serve

  • Plate this however you want. You can either stack all the strips of chicken on a big tray, douse them in Kewpie in a zig-zag or Jackson Pollock-style splatter pattern and then toss all the salmon roe on top in one go, or serve individual portions on smaller plates, mayhaps with a soft boiled egg, to avoid fights. Or serve the chicken, roe and Kewpie separately, and let your dinners 'build their own'. Either way you're in for a very good time.

Notes

This recipe is not suited for the air fryer because the batter is very loose.
Keyword david chang, fried chicken, Japanese food, kewpie mayo, Lady and Pups, maori murota, momofuku, msg, salmon roe, tokyo cult recipes

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Indonesian Fried Chicken Recipe

I guess everybody’s favorite fried chicken is the fried chicken they grew up on, so this is mine. I could eat buckets of this even as a young one. Now I rarely make it and when I do, it’s part of my Indonesian chicken and waffle recipe.

Fried chicken in a frying net

There are more complex versions of this dish online, but this is how I know it and I accept no substitute.

I could say more about this but it’s fried chicken. What else is there to say?

How do I eat Indonesian fried chicken?

I like having mine with plain white rice and some lightly pickled cucumber or gado gado slaw. You can also coat your chicken in your sambal of choice straight after frying for added oomph or make throw it on the barbecue instead of frying it.

A plate of Indonesian chicken and waffles

And if course it’s a key component to my Indonesian chicken and waffles with pandan waffles and gado gado slaw.

Chicken marinating in asem garem marinade

Indonesian Fried Chicken - Ayam Goreng Asem Garem

Dorothy Porker
Easy fragrant and succulent Indonesian fried chicken. Perfect for Indonesian chicken and waffles, with some rice and gado gado salad or on its own as a snack.
Prep Time 10 mins
Cook Time 30 mins
Overnight marinade 8 hrs
Course Barbecue, Main course, Party snack
Cuisine Asian, Indonesian
Servings 4

Equipment

  • Container with lid to marinade overnight
  • Deep fat fryer
  • Paper towels

Ingredients
  

  • 3/4 c - 75 gr tamarind pulp
  • 1 T - 15 gr salt
  • 2 c - 500 ml water lukewarm
  • 8 pieces chicken skin on, bone in - I like thighs myself
  • neutral oil for deep frying

Instructions
 

The evening before you want to eat

  • Mix together 3/4 c - 75 gr tamarind pulp, 1 T - 15 gr salt with 2 c - 500 ml of lukewarm water until most of the tamarind and salt are dissolved.
  • Gently score the chicken skin of 8 pieces of chicken before placing the pieces in the tamarind mixture and leave to marinade overnight.

The day of

  • Heat your deep fat fryer or oil to 180° C/ 350° F.
  • Fry your chicken in batches. I like to fry mine lid off for about 5-7 minutes and then placing the lid on for an additional 10 minutes to add. You're looking for some really dark crisp caramelized edges.

Notes

Please note: Dutch chickens tend to run smaller and my pieces are fried within 15-20 minutes max, bigger pieces may take longer.
You can keep left-over cooled chicken in the fridge for up to 3 days. Reheat in a oven at 175° C/ 350° F for 10-15 minutes or until crisp. 
Keyword Asian food, asian recipes, chicken, fried chicken, Indonesian food, Indonesian recipe

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Caesar Fried Chicken Burger

I was going to have a dietified salad as a light lunch before heading out for an event. But I had to leave early so I ate something en route. So then I was going to have this light lunch for dinner. But I came home tired and just couldn’t be bothered to cook.

Fry it already

And then it just got colder and I in no mood for this ‘light’ bullshit. To avoid getting stuck with the light meal in perpetuity I decided to Franken it up and just fry it already.

Caesar salad love

So what was this ‘light’ lunch. It was the classic Caesar salad. I’ve been heavily involved with Caesar salad ever since the first time I went to EuroDisney in the 90’s. As much as I love a classic it was getting kind of tired and also a little too cold for that shit. And so Caesar fried chicken was born.

You can have these as is, or on one of my sweet potato buns with all the Caesar salad accouterments as explained below. Store bought buns will of course also do nicely.

A Caesar fried chicken burger with a runny egg yolk on a space backdrop surrounded by leaves of lettuce

Caesar Fried Chicken Burger

Dorothy Porker
The classic salad deep fried and stuck on a burger bun. What's not to love?
Prep Time 15 mins
Cook Time 15 mins
Overnight marinade 8 hrs
Course Dinner, Main course
Cuisine American
Servings 2

Equipment

  • Bowl
  • Seal-able containers x2
  • Deep fat fryer
  • Paper towels
  • Shallow plate x2

Ingredients
  

For the marinade and sauce

  • 1 c - 250 ml Greek yogurt
  • 2 T - 30 ml olive oil
  • 2 t - 10 gr garlic powder
  • 4 anchovy filets finely chopped
  • juice 1 lemon
  • 6 T - 85 gr Parmesan grated
  • 2 pieces chicken boneless, skinless, I prefer thighs

For the coating

  • 1/2 c - 65 gr plain flour
  • 1/2 c - 65 gr cracker meal basically fuck up some crackers in a plastic bag
  • 1/2 c - 65 gr Parmesan grated
  • 1 t - 5 gr garlic powder
  • 1 t - 5 gr cayenne
  • 1 t - 5 gr salt
  • oil for frying

To finish

  • 4 rashers bacon grilled to your desired crisp
  • 2 medium eggs however you like them, keep the yolk runny tho or we can't be friends
  • lettuce of choice I like little gems of butter head
  • 1/2 avocado sliced
  • 2 buns of choice, I like my sweet potato buns

Instructions
 

The night before or at least 2 hours ahead of time

  • Mix together 1 c - 250 ml of yogurt, 2 T - 30 ml of olive oil, 2 t - 10 gr garlic powder, 4 finely chopped anchovy filets, juice of 1 lemon and 6 T - 85 gr of Parmesan in a bowl. Divide over 2 seal-able containers.
  • Place 2 pieces of chicken in one of the containers, make sure they are fully covered by the marinade, and move to the fridge overnight or for at least 2 hours. Close the other container and store that in the fridge as well, this will be your burger sauce.

Get frying

  • Heat your deep fat fryer to 175° C/ 350° F.
  • Remove the chicken from the yogurt. Use some paper towel to remove any excess marinade and pat dry.
  • WARNING: THROW OUT THE USED YOGURT MARINADE IMMEDIATELY. Do whatever you can to not accidentally use this as your burger sauce.
  • While your fryer is heating, mix together 1/2 c - 65 gr of flour, 1/2 c - 65 gr cracker meal, 1/2 c - 65 gr of grated Parmesan, 1 t - 5 gr of garlic powder, 1 t - 5 gr cayenne and 1 t - 5 gr of salt in a shallow plate. Line another shallow plate with paper towels to rest your chicken after frying.
  • Once your deep fat fryer has reached the right temperature, dip your chicken in the cracker/ Parmesan mixture, shake off any excess flour and slowly lower into your deep fat fryer. Be sure to lower your basket into the fat before you do this, so you can easily fish your chicken out once it's ready. Do not lower the chicken in with the basket as they will stick together.
  • The chicken will take 7-14 minutes to cook, depending on how thick your thighs are. Be sure to wait until your crust is nice and golden brown. Let the chicken rest and drain on your pre-lined plate.
  • While the chicken is frying, cut open your burger buns and grill them cut side down, fry up the bacon rashers and cook or fry your eggs if using.

Assemble your Caesar fried chicken burger, optional

  • You can now assemble your burger, grill the buns cut side down. Add some fried bacon rashers, a few lettuce leaves and top with the fried chicken, an egg your way, maybe even some avocado and definitely the remainder of the burger sauce. Either way you're in for a good time.
Keyword burger, caesar salad, chicken, fried chicken, Salad

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Korean Fried Chicken

I love Korean food and flavors, I will literally slap gochujang on everything. So when I made sweet potato buns a few weeks ago, I thought that was as good a time as any to make Korean fried chicken and stick it on a bun.

Lessons from Nombelina and Koreatown: A cookbook

For this recipe I took inspiration from Nombelina’s fried chicken adventures. And combined them with the recipe for Koreatown fried chicken from Koreatown: A Cookbook, by Deuki Hong and Matt Rodbard. I get tingly all over even just thinking about it.

The cover of Koreatown: A cookbook by Deuki Hong and Matt Rodbard

What do I eat with Korean fried chicken?

Korean fried chicken works just as well on its own as on a burger bun with some lettuce and spring onion. But is also great with fries and mayo or with rice and a simple cucumber pickle.

A hand holding a piece of Korean fried chicken in front of a space backdrop

Korean fried chicken recipe

Dorothy Porker
This recipe for Korean Fried Chicken, the one and only true KFC, will make you feel tingly in all the right places.
Prep Time 15 mins
Cook Time 30 mins
Marinade time (optional) 8 mins
Course Dinner, Main course
Cuisine American, Korean
Servings 2

Equipment

  • Shallow container with a lid, optional
  • Paper towels
  • Bowl
  • Whisk
  • Deep fat fryer
  • Tongs or a fork

Ingredients
  

For the overnight marinade, optional

  • 2 c - 500 ml buttermilk
  • pinch pepper
  • pinch salt

For the chicken

  • 4 pieces chicken de-boned, skin off - I prefer thighs
  • oil for deep frying
  • 1/2 c - 60 gr cornstarch
  • 1/2 c - 60 gr all purpose flour
  • 1/2 t - 2.5 gr baking powder
  • 1 t - 5 gr salt
  • 1/2 c - 125 ml soju vodka also works if you can't find this
  • 1/2 c - 125 ml cold tap water as cold as your tap will run

For the sauce

  • 1/2 c - 60 gr gochujang
  • 5 t - 25 gr Frank's red hot if you like it hot, OR
  • 5 t - 25 gr mirin if you like it a little milder

Instructions
 

The night before, optional

  • Tenderizing your chicken in a bath of buttermilk really helps, but if you don't have the time you can skip this step.
  • Mix some salt and pepper into 2 c - 500 ml of butter milk and place in a shallow container with 4 pieces of de-boned skin off chicken. You want your chicken to be completely submerged in the milk so that the acidity from the milk can work its magic on tenderizing your chicken. Set in a fridge overnight.

The day off

  • When you're ready to eat, preheat your deep fryer to 180° C/ 360° F.
  • In a bowl, whisk together the 1/2 c - 60 gr of cornstarch and flour, 1/2 t - 2.5 gr of baking powder, 1 t - 5 gr of salt, 1/2 c - 125 ml soju and cold water until just smooth.
  • Remove the chicken from the milk and pat dry with a kitchen towel.
  • Now set up your fry station: chicken, batter, kitchen towel lined plate or tray.
  • Check to see if your oil is up to temperature by dumping a tiny bit of batter into the oil. When the batter sizzles and floats to the top you're good to go.
  • Dip the chicken into the batter, shake off any excess and gently lower it into the fat. Don't use a wire bask or skimmer at this point as the batter will immediately crisp up and get stuck. You'll want to carefully lower it into the fat with tongs or a fork so you can let go before the last corner hits the fat. Depending on the size of your fryer you can fry about 2-3 pieces at a time. Avoid overcrowding the pan.
  • Fry until the batter is golden and crisp and the chicken is cooked through. This will take 7-10 minutes, depending on the size and thickness of your chicken.
  • While the chicken is frying, mix together your 1/2 c - 60 gr of gochujang with 5 t - 25 gr of Frank's OR 5 t - 25 gr of mirin, depending on your heat resistance, and place at the end of the line of your fry station.
  • As you move chicken from the fryer let it sit on the paper towels to remove any excess oil and then, while still hot, toss in the hot sauce for a nice glaze.

Notes

This recipe will not work in an air fryer or oven as the batter is too liquid and needs to crisp up immediately to get the proper effect. 
If you are preparing the chicken to serve at a later time, you can fry the chicken ahead of time and reheat it in an oven at 175° C/ 350° F for 10 minutes before coating it in the sauce. If you coat it and leave it to cool the batter will lose its crisp.
Keyword chicken recipe, deuki hong, fried chicken, kfc, korean freid chicken, koreatown, matt rodbard, nombelina

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Indonesian Chicken and Waffles

A few years ago I was daydreaming about having a food truck and what my menu might be. If you’re a home cook wanting to turn professional I really believe in doing only one thing and doing it well.

One of the ideas I landed on was a chicken and waffle spot. With a classic Southern fried chicken and waffle, Korean fried chicken and kimchi waffle and… and… I knew I needed a third because good things come in threes but what other chicken and waffle combo could knock your socks off?

And then it hit me: Indonesian chicken and waffles!

I already had my favorite Indonesian fried chicken recipe from when I was a kid and figured I could easily turn gado gado into a slaw.

I just needed to find the waffle to go with it. Luckily: pandan waffles are a thing. Turns out, they go amazingly well with Indonesian fried chicken and gado gado!

A plate of Indonesian chicken and waffles

Together their powers combined

Though they do great on their own, combine these recipes to make Indonesian chicken and waffles:

I have also laid out the recipes below for easier construction.

When do I eat Indonesian chicken and waffles?

Have this for breakfast, brunch or lunch, as you would American chicken and waffles. Honestly fuck it, dinner also works.

A fried chicken leg balanced on top of a green waffle, balanced on top of a chili pepper, balanced on top of a red cabbage covered in peanut sauce sat on top of shredded carrot on a pink background

Indonesian chicken and waffles

Dorothy Porker
Succulent and tangy Indonesian fried chicken, with sweet fluffy pandan waffles and a gado gado inspired cole slaw.
Prep Time 45 mins
Cook Time 45 mins
Overnight marinade 8 hrs
Course Breakfast, Brunch, Dinner, Lunch, Main course
Cuisine Asian, Fusion, Indonesian
Servings 2

Equipment

  • Container with lid to marinade overnight
  • Small saucepan
  • Bowl x 2
  • Whisk
  • Waffle iron
  • Silicone brush
  • Ladle
  • Wire rack
  • Deep fat fryer
  • Paper towels

Ingredients
  

For the chicken

  • 3/4 c - 75 gr tamarind pulp
  • 1 T - 15 gr salt
  • 2 c - 450 ml water lukewarm
  • 4 pieces chicken skin on, bone in, I like thighs
  • neutral oil for deep frying, I use sunflower

For the gado gado slaw

  • 1 1/2 c - 350 ml water
  • 2 medium shallots  finely chopped
  • 3 chilies  finely chopped with the pith and seeds removed for less heat
  • 3 cloves garlic  finely chopped
  • 2 t - 8 gr trassi  fermented prawn paste, use miso to make this vegan
  • 1" - 1.5 cm galengal freshly grated, or replace with 1/2 t dried
  • 1 1/2 T - 20 gr tamarind pulp
  • 2 T / 30 gr palm sugar
  • pinch salt
  • 7 T - 100 gr peanut butter as plain as possible
  • 3 makrut lime leaves smashed and bruised
  • 1.7 oz - 50 gr creamed coconut you can find this in Asian supermarkets
  • 1 T - 15 ml kecap manis sweet Indonesian soy sauce
  • 1 c - 100 gr red cabbage grated
  • 1 c - 100 gr white cabbage grated
  • 1/2 c - 50 gr carrots  grated
  • 3 spring onions sliced into thin rings

For the waffles

  • 1 c - 125 gr all purpose flour
  • 1/4 c - 50 gr plain sugar
  • 2 tsp - 8 gr baking powder
  • pinch salt
  • 1 large egg
  • 1/4 t - 1.5 gr pandan paste you can find this at Asian supermarkets
  • 13 1/2 T - 200 ml coconut milk 1 tin, find the coconut milk with the lowest possible water content % you can find
  • 1/4 c - 60 gr butter melted
  • neutral oil for greasing, I use sunflower

Instructions
 

The evening before you want to eat

  • Mix together 3/4 c - 75 gr tamarind pulp, 1 T - 15 gr salt with 2 c - 450 ml of lukewarm water until most of the tamarind and salt are dissolved.
  • Gently score the chicken skin of 8 pieces of chicken before placing the pieces in the tamarind mixture and leave to marinade overnight.

The day of

    First make the gado gado sauce

    • Place 1 1/2 c - 350 ml of water in a small saucepan, add 2 finely chopped shallots, 3 finely chopped red chilies (seeds and pith removed to reduce the heat), 3 finely minced garlic cloves, 2 t - 8 gr trassi, 1" - 1.5 cm freshly peeled and grated galengal, 1 1/2 t - 20 gr tamarind, 2 T - 30 gr palm sugar, 3 bruised lime leaves and a pinch of salt and bring to the boil.
    • Once the water spice mixture has come to the boil, lower the heat and stir in 7 T - 100 gr of peanut butter.
    • Let it come back up to the boil, then reduce the heat one last time and add 1.7 oz - 50 gr creamed coconut. Stir until dissolved and take the sauce off the heat.
    • Finish by stirring in 1 T - 15 ml of kecap manis to give the sauce a slight gloss.

    Now make the waffle batter

    • To make the waffles combine all the dry ingredients: 1 c - 125 gr flour, 1/4 c - 50 gr sugar, 2 t - 5 gr baking powder and a pinch of salt in a bowl.
    • In another bowl, combine and whisk together the wet ingredients: 1 large egg, 1/4 t - 1.5 gr pandan paste, 13 1/3 T - 200 ml coconut milk and 1/4 c - 60 gr melted butter.
    • Now mix the wet ingredients in with the dry ingredients. Do not over mix, just fold the ingredients together until the batter is just coming together.
    • Cover and let the dough rest 30 minutes in your fridge before heating your waffle iron. This step is crucial, if you skip this you will end up with dense rather than fluffy waffles.

    Frying, baking and mixing

    • Heat your deep fat fryer or oil to 180° C/ 350° F and preheat on your waffle iron.
    • Fry your chicken in batches. I like to fry mine lid off for about 5-7 minutes and then placing the lid on for an additional 10 minutes to add. You're looking for some really dark crisp caramelized edges. Please note: Dutch chickens tend to run smaller and my pieces are fried within 15-20 minutes max, bigger pieces may take longer.
    • Using a silicone brush grease your waffle iron lightly with oil before you pour in the batter. I use a ladle for easy scooping and pouring. Cook until both sides are a light golden brown, the time this takes will depend on your waffle iron. Mine take about 5-10 minutes.
    • Leave the waffles to cool on a wire rack, but be sure to try one fresh as well. Leave the chicken to drain on some paper towels.
    • Mix a few tablespoons of the gado gado sauce with 1 c - 100 gr thinly sliced red cabbage, 1 c - 100 gr thinly sliced white cabbage, 1/2 c - 50 gr grated carrot and 3 finely sliced spring onions until everything is coated in a thin layer of the sauce

    To serve

    • Start with a couple of waffles, top with some of the gado gado slaw and finish with two pieces of fried chicken.

    Notes

    Any left-over peanut sauce will keep for up to 5 days in a closed container in the fridge. If re-using, remove from the fridge and let it get back up to room temperature and give it a good stir before adding it to anything as it does get quite firm once cooled down completely. 
    You can keep left-over cooled chicken in the fridge for up to 3 days. Reheat in a oven at 175° C/ 350° F for 10-15 minutes or until crisp. 
    These waffles keep for up to 5 days in an airtight container.
    Keyword Asian food, asian recipes, brunch, Indonesian food, Indonesian recipe, lunch

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