Fried Chicken Battle – Dueling Dishes

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Would you prefer Tadashi Ono’s Japanese-style fried chicken with sake or Chef Matthew Hamilton’s Mexican-inspired fried chicken with tequila? Tell us in the comments section!

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Chef Tadashi Ono’s Japanese-Style Fried Chicken “Tori Tatsuta-Age”

Chicken and Marinade
1 pound Boneless Chicken Legs
4 tablespoons Soy Sauce
1 tablespoon Sake
2 teaspoon Mirin
1 teaspoon Sugar
1 teaspoon Grated Garlic
2 teaspoon Grated Ginger
1 teaspoon Sansho Pepper (optional)

Cut chicken into bite size pieces, about an inch cube. In a bowl, mix all ingredients of the Marinade together. Add chicken to the marinade and mix well. Let it sit for 15 minutes.

Sauce
1 tablespoon Sesame Oil
1 tablespoon Scallions, finely chopped — white portion only
2 teaspoons Ginger, finely chopped
2 teaspoons Garlic, finely chopped
1/2 cup Sake
1 cup Chicken Stock
1 tablespoon Sugar
2 tablespoon Miso
1 teaspoon Potato Starch

In a preheated saucepan, add sesame oil, scallion, ginger and garlic and stir until golden. Add sake, chicken stock, sugar and miso into the pan and mix well and bring it to a boil. Mix 1 tablespoon of water with potato starch and add it into the sauce to thicken. Turn off the heat and set aside.

Cooking & Assembly
1 quart Cooking Oil
1/2 cup Potato Starch (or Corn Starch)
1 head Boston Lettuce
2 Tomatoes, sliced
2 tablespoons Scallions, string cut
2 tablespoons Shiso Leaves, string cut (optional)
2 tablespoons Radish Sprouts (optional)

In a pot, heat the cooking oil to 330°F and maintain the temperature. Strain marinade from the chicken and coat chicken well with potato starch. Place chicken into the oil and cook until golden brown for about 3 minutes. Set the cooked chicken aside on paper towels to drain oil.

On a plate, place lettuce leaves on the bottom, set the chicken on the bed of lettuce. Sprinkle the sauce over the chicken. Garnish with tomato, scallion, shiso and radish sprouts.

Chef Matthew Hamilton of Lulu & Po’s Fried Mexican Chicken

Chicken and Marinade
4 Chicken Legs
4 Chicken Thighs
2 Jalapenos
1 large Onion, chopped
3 Mexican Bay Leaves
1/4 cup Salt
4 cloves Garlic
3/4 gallon Water
Buttermilk
Tequila (optional)
Zest of 1 Lime

In a large pot, bring first eight ingredients to a boil. Turn down heat and simmer until meat is tender but not falling off the bone, no more than 30 minutes.

Remove chicken from pot and place chicken in a large bowl with buttermilk, lime zest and a splash of tequila. Marinate for 4 hours.

Cooking and Assembly
1 cup Masa
2 cups All-Purpose Flour
1 teaspoon Cayenne
2 teaspoon Ground Cumin
Canola Oil
1 can Pickled Jalapenos

Mix Masa, flour, cayenne and cumin together. Remove the chicken from the buttermilk and dredge in flour mixture. Heat canola oil to 350 degrees and maintain temperature. Pat off excess flour and fry chicken in canola oil until brown all over and warmed through.

Serve with pickled jalapenos.

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