Green Curry Fried Chicken With Smoked Oyster Aioli Recipes

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.

Steps:

• Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
• Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Steps:

• Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.
• In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
• Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
• Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
• Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

Steps:

• For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve.
• For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined.
• Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
• Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture.
• Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
• Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
• Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet.
• Serve piping hot, with aioli on the side.

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.

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

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.