Ingredients
Chicken Flour – 5 Portions
- 500g Rice Flour
- 1000g Plain Flour
- 20g Chinese Chicken Powder
- 13g Chicken Spice
Chicken Spice
- 18g Garlic Powder
- 17g White Pepper
- 17g Smoked Paprika
- 3g Celery Salt
- 6g Black Pepper
Brined Chicken – 2 Portions
- 300g chicken cut to spec
- 200ml water
- 200ml ice
- 16g salt
- 0.5g Fennel Seed
- 0.5g Black Pepper
Jalapeno Buttermilk Dressing – 6 Portions
- 40g Whole Pickled Grilled Jalapenos
- 3.5g Salt
- 20g White Wine Vinegar
- 12g Dijon Mustard
- 40g Egg Yolks
- 100g Rapeseed Oil
- 100g Buttermilk
Grilled Pickled Jalapeno
- 200g Grilled Jalapenos
- 100g White Wine Vinegar
- 100g Water
- 25g Sugar
- 2.5g Salt
- 1g Black Pepper
Sunflower Seed Gravy – 6 Portions
- 100g Sunflower Seeds
- 25g Unsalted Butter
- 400ml Strong Brown Chicken Stock
- 15g Crème Fraiche
- Salt, Black Pepper and Kombu Dashi Powder to Taste
Two Lights Hot Sauce – 20 portions
- 800g Long Red Chilis
- 600g Water
- 24g Salt
- Xanthan Gum
- White Distilled Vinegar
- Salt to Taste
Garlic Porkfat Biscuits – 2 portions
- 255g Plain Flour
- 4g Salt
- 2g Baking Soda
- 6g Baking Powder
- 6g Garlic Powder
- 25g Cold Diced Butter
- 50g Smoked Rendered Porkfat
- 200ml Thick Buttermilk
Method
Chicken Flour & Chicken Spice
- Combine ingredients for chicken flour and mix evenly
- Grind together chicken spice mix, sifting out any big chunks
Two Lights Hot Sauce
- Wash chilis well then in half and remove green stems
- Put all into glass or non-reactive container
- Make brine with water and salt. 4% solution. Pour over chilis
- Directly cover brine with clingfilm and cover container with a lid.
- Leave chilis in a cool dark place to ferment for 2 WEEKS
- Once fermented, strain off brine
- Blend fermented chilis in Vitamix with some of the brine to a slightly thick consistency.
- Add 1g Xanthan gum per 2 liters to help emulsify
- Strain through fine chinois
- Season final hot sauce with vinegar and salt if necessary
Brined Chicken
- Bring water to the boil with salt and spices, add ice
- When ice is melted strain and brine chicken for 8-10 hours
- Remove chicken from brine and let dry on rack for a few hours before using
Sunflower Seed Gravy
- In a large pot, melt butter and begin to brown
- Add sunflower seeds and continue to cook and stir until dark brown
- Add warm stock and simmer for 30-45 min until seeds are soft and braised
- Blend in vitamix until VERY smooth. Use extra stock if necessary
- Pass through fine chinois, whisk in crème fraiche
- Season with salt, kombu dashi and a generous amount of black pepper
Grilled Pickled Jalapeños
- Grill Jalapenos until nicely charred
- Poke jalapenos several times with a skewer
- Bring pickle to a boil and pour over jalapenos
- Let cool completely before using
Jalapeño Buttermilk Dressing
- In Thermomix, blend Jalapenos, vinegar, Dijon and yolks until smooth
- Emulsify in oil to make a mayonnaise
- Pass mayo through a fine chinois and combine with buttermilk.
- Test for seasoning if necessary
Garlic Porkfat Biscuits
- Combine all but buttermilk together
- Small batches at a time, blend all in thermomix to a pebbly mix. Don’t not overmix
- Place pebbly mix in a large bowl and slowly incorporate buttermilk 1/3rd at a time
- Once all buttermilk is added, turn biscuit mix onto a table and press the dough together
- Fold the dough over itself and then press down again.
- Repeat to 6 folds total
- Let dough rest on tray until cold and firm
- Roll out to about 3cm thick and cut 2.5cmx2.5cm square biscuits
- Brush with egg wash and bake at 190C for 12 minutes
To Finish 1 Plate
- Make sure oil is hot before starting the chicken Before dredging,
- Flick a handful of buttermilk to flour and mix
- Rub flour between your hands to form little pebbles, these are the crispy bits!
- Wearing gloves, mix chicken with buttermilk and coat evenly
- Place chicken pieces in flour, a little extra buttermilk on chicken is okay
- Toss chicken around lightly in flour to coat
- Make sure they are very dry and don’t touch and stick
- Once coated nicely, press flour into each piece to form flakes which will stick while frying
- Carefully take each piece of chicken from flour and into carefully drop into oil
- Turn chicken over in pot after 6 minutes. Do not touch otherwise, it will break the crust
- Fry for a total of 12 minutes or until chicken reaches 68C internally with probe thermometer
- Carefully lift chicken out of oil onto a rack. Lightly dust with chicken spice
- Serve chicken with 2 biscuits, hot sauce, jalapeño mayo and sunflower seed gravy. A little butter never hurt either!
This recipe was brought to you by Two Lights.