The Best Chilli Fried Chicken Recipe EVER

When it comes to comfort food fried chicken is up at the top of the craving list. Salty, crispy and soul-warming, it is a savoury treat that can turn a serious frown upside down. In search of a dish that we can enjoy at home, Little Pearl Bar & Dining have been kind enough to share the recipe for their absolutely incredible chilli fried chicken with sticky maple glaze, miso mayo and sesame.

We know it is a big call but it may be the best chilli fried chicken we have ever tasted. Check out the recipe below to try for yourself and let us know what you think!

Ingredients:

Miso Mayo:

• 200ml x Mayonnaise
• 40g x Miso

Gochujang Caramel Sauce:

• 300g x Maple syrup
• 100g x Honey
• 10g x Smoked paprika
• 100g x Pantai Namprikpao chilli sauce (Tin) – available in Good Asian groceries
• 80g x Siracha chilli sauce

Tempura Batter:

• 200g x Plain flour
• 200g x Corn flour
• 1 x beaten egg
• 320ml x Soda water

Method:

Miso Mayo:

1. In a bowl whisk all ingredients together.

Gochujang Caramel Sauce:

1. In a saucepan, whisk all ingredients together and bring to the boil, reduce by 1/3 till a caramel consistency.

Tempura Batter:

1. Sift flours together in a bowl.
2. Add beaten egg & then gently mix in soda water. Note- keep mixing to a minimum to not activate the gluten in the flour for the best results.

Ingredients: 

• 600g x Chicken thigh skin off
• Long green shallots x ½ bunch sliced thin for garnish
• Toasted white sesame seeds x 1 tablespoon for garnish
• 1L x Canola oil for deep frying

Method:

1. Once all three component recipes are made you can complete the rest of the recipe below.
2. Slice chicken thigh into thin strips.
3. Heat oil in a high sided sauce pan to 180c making sure to only have the oil come 1/3 of the way up the pan so it doesn’t overflow when chicken is added to hot oil.
4. Using chopsticks or tongs coat the chicken in the tempura batter and deep fry till crispy. Do in batches so not to cool the oil down with too much in the one batch – two batches should work. Safely take chicken from the hot oil and drain on paper towel.
5. In a wok or saucepan if you don’t have a wok, gently bring the caramel to heat and allow to bubble. Add the crispy chicken and gently coat/mix all the chicken in the sticky sauce.
6. Place into a serving bowl and garnish with miso mayo, then sprinkle with the sesame and finish with the finely sliced shallots over the top as per picture.

• Gochujang caramel has a very high temperature when boiling and should be cooked with caution to avoid burns and never touched with bare hands and avoid it splashing on skin.
• Equally when deep-frying caution should be used to not have the hot oil overflow when chicken is added
• Please make sure children aren’t in the vicinity when producing these recipes.
• Recipe yields 4 generous portions and can be served with steamed rice & greens