chicky chicky yeah yeah

I am so excited to cook with all of you! We will be cooking through recipes below step-by-step, and learning to make honey butter tossed fried chicken and polenta cake. To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal. The chicken recipe can easily be scaled up and the polenta cake can be baked in larger dish for less time.

Sweet & Spicy Honey Butter Sauce

1 stick butter

1Tb garlic, chopped

1-2Tb Sambal, chile garlic sauce

2Tb tamari or soy sauce

1tsp gochujang

1/4c honey

1bunch chives or scallions

1. Melt butter until bubbling over medium high heat.

2. Add the garlic and cook to soften. Add the Chile paste and then deglaze with tamari.

3. Add the honey and bring to simmer, reduce until thickened and bubbly.

Krispy Fried Chicken

2 lbs boneless, skin on, chicken thighs

2cup ice cubes

2cups water

4Tb brown sugar

8Tb salt

1 large nub of ginger, sliced

2 sprig rosemary

8 cloves garlic, peeled and smashed

oil for frying (I prefer peanut oil)

Batter

1cup all purpose flour

1cup corn starch

1tsp baking soda

white pepper | salt

ice cold sparkling water

1. Make a brine for the chicken and submerge for 30-45 minutes.

2. Meanwhile make the batter, whisking together the starches and streaming in the cold water until a ribbon like consistency.

3. add the drained chicken to the batter and allow to soak

4. fry in batches, first at 275ºF until lightly colored and crispy.

5. Drain onto a wire rack, and increase oil temperature to 375ºF.

6. Fry again at the increased temperature until golden brown and delicious.

7. Toss with your sauce in a hot pan, over high heat until coated and bubbly.

Rosemary Polenta Cake

145g butter, unsalted and melted

170g sugar

13g salt

300g Creme Fraiche or sour cream

3g baking soda

175g cornmeal

155g AP Flour

2eggs, room temperature

1/2tsp chopped or dried rosemary

cooking spray / parchment paper

1. Melt butter and whisk into the sugar.

2. Emulsify in the eggs one by one and continue to whisk until pale.

3. Whisk in the creme fraiche, it may start to look broken, that is ok.

4. Sift in the dry ingredients and rosemary

5. Stir until just combined.

6. Transfer to a sprayed and lined baking dish.

7. Bake 325ºF for 20-45 minutes depending on the thickness and size of the pan.

kitchen equipment

chopsticks or tongs

frying spider tool

baking tray and wire wrap

large bowl (for mixing batter)

pot (for brine)

large bowl (for chicken)

saute pan (for sauce)

whisk & spatula

kitchen thermometer

knife

baking pan 9”x13”

kitchen scale

cutting board

towel

ice

frying pot

frying oil