DA FAMOUS “BROKE DA MOUTH” GARLIC FURIKAKE CHICKEN RECIPE …
|2 quarts brown sugar|
|1/2 quart white sugar|
|2 quarts soy sauce, such as Aloha|
|Freshly ground black pepper|
|5 ounces minced garlic|
|1/2 gallon deep-frying cream-based oil|
|3 to 5 pounds boneless skin-on chicken thighs|
|1 pound all-purpose flour mixed with garlic powder, for dusting|
|Steamed white rice|
|Tuna macaroni salad|
|Sliced green onions|
|Homemade Garlic Aioli, recipe follows|
|Hawaiian Tangy Chili Peppa Watah, recipe follows|
|3 large eggs|
|3 large egg yolks|
|1 ounce sweet chili sauce|
|1 ounce minced garlic|
|1 ounce lemon juice|
|1 quart soybean oil|
|Ground black pepper|
|1 quart apple cider vinegar|
|3 ounces sweet chili sauce|
|2 ounces sriracha|
|1 ounce garlic cloves|
|1 ounce sea salt|
|8 Hawaiian chile peppers|
- For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.
- For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
- Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.
- Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.
- Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.
- Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.
- Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.
FURIKAKE FRIES RECIPE – BBC FOOD
Japanese-style fries. These matchstick fries are beautifully crisp, but it’s their sweet and salty coating that is the real star of this recipe, sprinkled with a nutty, garlicky, seaweedy deliciousness.
Provided by: Nadiya Hussain
Prep time: 30 minutes
Cook time: 30 minutes
Yield: Serves 4-6
|2 nori sheets|
|6 tbsp garlic granules|
|2 tsp chilli flakes|
|3 tbsp white sesame seeds|
|1 tbsp black sesame seeds|
|1kg/2lb 4oz potatoes (large baking potatoes are usually best)|
|1.5 litres/2½ pints vegetable oil, for frying|
|2 tbsp honey|
|1 tbsp fish sauce|
|1 tbsp oyster sauce|
- For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside.
- To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out.
- Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper.
- Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm.
- Once all the chips have been fried, transfer them to a serving dish.
- Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm.