I’m Giving Gerry My Famous Fried Chicken Recipe | SUBSCRIBER REQUEST
Liam Dillon
596 views
🍗 Fried Chicken & Sauce:
Ingredients
Sauce
25g sesame oil
1 shallot
1 chilli
50g fresh ginger
250g dark brown sugar
250g rice wine vinegar
150g mirin
150g rice wine
250g light soy sauce
250g ketchup
50g honey
25g fish sauce
Salt, to taste
Chicken Coating
150g plain flour
150g cornflour
7g celery seed
4g salt
25g black pepper
7g paprika
6g cayenne pepper
15g garlic powder
3g onion powder
To Fry
Chicken pieces
Buttermilk
Vegetable oil, for frying
Method
1. Make the Sauce
Heat the sesame oil in a pan over a medium heat.
Roughly chop the chilli and add it to the pan.
Roughly chop the shallot and add it.
Season with a small pinch of salt.
Grate or finely chop the fresh ginger and add to the pan.
Add the dark brown sugar and rice wine vinegar.
Cook for a few minutes to allow the ingredients to soften and the sugar to dissolve.
In a separate bowl, mix together the mirin, rice wine, light soy sauce, ketchup, honey and fish sauce.
Pour the mixture into the pan.
Bring the sauce to the boil, then reduce the heat and simmer until thickened and glossy.
2. Prepare the Chicken Coating
Mix together the plain flour, cornflour, celery seed, salt, black pepper, paprika, cayenne pepper, garlic powder and onion powder.
Coat each piece of chicken thoroughly in the seasoned flour.
Dip the chicken into buttermilk, making sure it is fully coated.
Return the chicken to the seasoned flour and coat again, pressing the flour onto the chicken to create a crispy coating.
3. Fry the Chicken
Heat the frying oil to 175°C.
Carefully add the coated chicken to the hot oil.
Fry until golden brown, crispy and cooked through. Cooking time will depend on the size of your chicken pieces.
Remove the chicken and drain on a wire rack or paper towel.
Toss or brush the crispy chicken with the sauce and serve immediately.
Michelin starred restaurant and micro-farm by chef Liam Dillon.
Subscribe for HOW TO videos, Tutorials & Behind the Scenes of a michelin starred restaurant.
Stay up to date with The Boat newsletter - https://squareup.com/customer-program...
Follow The Boat on Instagram -
www.instagram.com/theboat.restaurant
Follow me on Instagram -
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00:00-00:56 Intro
00:57-6:53 Giving away all my sauce secrets
6:54-10:24 How to perfectly fry your chicken
10:25-10:41 Don't forget to blend your sauce!
10:42-11:30 Plating up
2 Comments
I’m Giving Gerry My Famous Fried Chicken Recipe | SUBSCRIBER REQUEST
Liam Dillon
596 views
🍗 Fried Chicken & Sauce:
Ingredients
Sauce
25g sesame oil
1 shallot
1 chilli
50g fresh ginger
250g dark brown sugar
250g rice wine vinegar
150g mirin
150g rice wine
250g light soy sauce
250g ketchup
50g honey
25g fish sauce
Salt, to taste
Chicken Coating
150g plain flour
150g cornflour
7g celery seed
4g salt
25g black pepper
7g paprika
6g cayenne pepper
15g garlic powder
3g onion powder
To Fry
Chicken pieces
Buttermilk
Vegetable oil, for frying
Method
1. Make the Sauce
Heat the sesame oil in a pan over a medium heat.
Roughly chop the chilli and add it to the pan.
Roughly chop the shallot and add it.
Season with a small pinch of salt.
Grate or finely chop the fresh ginger and add to the pan.
Add the dark brown sugar and rice wine vinegar.
Cook for a few minutes to allow the ingredients to soften and the sugar to dissolve.
In a separate bowl, mix together the mirin, rice wine, light soy sauce, ketchup, honey and fish sauce.
Pour the mixture into the pan.
Bring the sauce to the boil, then reduce the heat and simmer until thickened and glossy.
2. Prepare the Chicken Coating
Mix together the plain flour, cornflour, celery seed, salt, black pepper, paprika, cayenne pepper, garlic powder and onion powder.
Coat each piece of chicken thoroughly in the seasoned flour.
Dip the chicken into buttermilk, making sure it is fully coated.
Return the chicken to the seasoned flour and coat again, pressing the flour onto the chicken to create a crispy coating.
3. Fry the Chicken
Heat the frying oil to 175°C.
Carefully add the coated chicken to the hot oil.
Fry until golden brown, crispy and cooked through. Cooking time will depend on the size of your chicken pieces.
Remove the chicken and drain on a wire rack or paper towel.
Toss or brush the crispy chicken with the sauce and serve immediately.
Michelin starred restaurant and micro-farm by chef Liam Dillon.
Subscribe for HOW TO videos, Tutorials & Behind the Scenes of a michelin starred restaurant.
Stay up to date with The Boat newsletter - https://squareup.com/customer-program...
Follow The Boat on Instagram -
www.instagram.com/theboat.restaurant
Follow me on Instagram -
www.instagram.com/chefliamjdillon/
00:00-00:56 Intro
00:57-6:53 Giving away all my sauce secrets
6:54-10:24 How to perfectly fry your chicken
10:25-10:41 Don't forget to blend your sauce!
10:42-11:30 Plating up