Green Curry Fried Chicken With Smoked Oyster Aioli Recipes

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MOCHIKO FRIED CHICKEN BAO WITH GOCHUJANG AIOLI



Mochiko Fried Chicken Bao with Gochujang Aioli image

Provided by Food Network

Time 5h55m

Yield 10 servings

Number Of Ingredients 33

10 ounces Gochujang Aioli, recipe follows
10 Bao Buns, recipe follows
30 ounces Mochiko Fried Chicken, recipe follows
1 bunch scallions, sliced thin
Pickled Fresno Chiles, recipe follows
1 ounce active dry yeast
18 ounces warm water (98 to 102 degrees F)
16 ounces all-purpose flour, plus additional for dusting
16 ounces bread flour
4 ounces sugar
1 1/2 tablespoons salt
1 ounce dry milk powder
1/4 tablespoon baking powder
1/4 tablespoon baking soda
Nonstick cooking spray, as needed
4 whole peeled garlic cloves
1/2 cup canola oil
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon sambal oelek
1/2 tablespoon minced fresh chives
1/2 tablespoon rice vinegar
1/2 cup all-purpose flour
1/2 cup mochiko flour
12 ounces soy sauce
1/2 cup sugar
1 cup rough chopped garlic
1 cup rough chopped fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces
4 cups canola oil
4 Fresno chiles, sliced into thin rings
1/2 cup sugar
1/2 cup rice vinegar

Steps:

  • Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
  • Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
  • Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
  • Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
  • Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
  • Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
  • Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
  • Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
  • Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
  • Combine all-purpose flour and mochiko flour in a large bowl and set aside.
  • Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
  • Remove chicken from marinade and toss in flour mixture; shake off excess flour.
  • Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
  • Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
  • Let cool to room temperature, then cover and refrigerate for 1 hour.

CURRY FRIED CHICKEN



Curry Fried Chicken image

Provided by Food Network

Time 4h10m

Yield 16 servings

Number Of Ingredients 37

20 bay leaves
10 cinnamon sticks
1/2 cup whole cloves
1/2 cup coriander seeds
1/2 cup black mustard seeds
1/2 cup whole black peppercorns
10 cups water
1 cup curry powder
1 cup Garam Masala
1 cup chopped garlic
1 cup ginger paste
1 cup lemon juice
1/2 cup kosher salt
1/2 cup ground black pepper
1/2 cup white vinegar
10 pounds chicken drums and thighs
2 cups green lentil
2 cups yellow lentil
8 cups water
1/2 cup curry powder
1/2 cup Garam Masala
1/2 cup red chile powder
5 tablespoons kosher salt
1/2 cup curry powder
5 tablespoons red chile powder
5 tablespoons ground black pepper
3 tablespoons kosher salt
4 cups all-purpose flour
1/2 cup Curry Fried Chicken Powder
1 tablespoon ground black pepper
1 tablespoon red chile powder
1 tablespoon curry powder
1 tablespoon kosher salt
4 to 5 cups vegetable oil, for deep frying
1 cup vegetable oil
1 cup chopped onions
5 tablespoons ground cumin

Steps:

  • For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
  • For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
  • For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
  • For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
  • For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
  • Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
  • For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.

SMOKED FRIED CHICKEN



Smoked Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 21h10m

Yield 1 serving

Number Of Ingredients 38

1 cup granulated garlic
1 kosher salt
1 cup black pepper
1/4 cup paprika
1/4 cup granulated sugar
1 cup mayonnaise, preferably Duke's
1/4 cup buttermilk
1/4 cup grated Parmesan
2 tablespoons apple cider vinegar
1 tablespoon granulated garlic
1 tablespoon prepared horseradish
1 tablespoon fresh squeezed lemon juice
1 tablespoon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 clove garlic, minced
1/2 chicken, preferably from Springer Mountain Farms
Margarine, melted, for basting
Canola oil, for frying
1 quart Louisiana hot sauce
1 1/2 cups white corn syrup
1/2 cup honey
1/2 cup granulated sugar
1/4 cup granulated garlic
1/4 cup sriracha chile garlic sauce
1/4 cup paprika
8 ounces light brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1/2 cup margarine
1/4 cup chopped onion
1 cup long-grain white rice
1/4 cup diced tomatoes
1/4 cup chopped celery
1 1/2 cups chicken broth
Kosher salt

Steps:

  • For the BBQ Seasoning: Stir together granulated garlic, salt, pepper, paprika and granulated sugar in a bowl.
  • For Arnold's Alabama white sauce: Combine mayonnaise, buttermilk, Parmesan, vinegar, granulated garlic, horseradish, lemon juice, mustard, hot sauce, Worcestershire, granulated sugar, pepper, garlic and 1 tablespoon BBQ seasoning in a food processor. Blend until fully combined, about 30 seconds. Let sit overnight, refrigerated, for best flavor.
  • For the BBQ smoked fried chicken: Preheat a smoker for cooking with cherry wood.
  • Rub 1/2 chicken with some of the BBQ seasoning on both sides. Smoke with cherry wood until internal temperature reaches 130 degrees F. Cover with margarine and rub both sides with more BBQ seasoning and wrap in aluminum foil. Place back on smoker until temperature reaches 165 degrees F. Remove from smoker and leave in foil to confit in fat overnight.
  • For Arnold's hot sauce: Bring hot sauce, corn syrup, honey, granulated sugar, granulated garlic, sriracha, paprika, brown sugar, cayenne, white pepper and 1/4 cup BBQ seasoning to a slow simmer in a saucepan, and simmer, stirring, for 10 minutes. Let cool.
  • For the Spanish rice: Melt margarine in a saucepan and add onions. Saute until onions are translucent. Add rice and cook, stirring, until rice gets a little brown. Add tomatoes and celery and cook until soft. Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to taste.
  • For the BBQ smoked fried chicken: Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
  • Fry chicken for 7 minutes. Serve on Spanish rice, covered in Alabama white sauce and Arnold's hot sauce.

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