Thai Fried Chicken

Yield

32 servings

kikkoman products used:

Soy Sauce Rice Vinegar Tamari Soy Sauce Lime Ponzu Seasoned Dressing & Sauce

ingredients

Shoyu Koji
1 2/3 cups Kikkoman Soy Sauce
10 oz Koji Rice Malt

Aromatic Duck Fat
7 3/4 lbs Duck Fat
8 oz Shallots, chopped
7 oz fresh Garlic
5.3 oz fresh Galangal
5.3 oz fresh Ginger, chopped
3.5 oz Thai Basil Leaves
3.5 oz Pandan Leaves, chopped
1.7 oz Kefir Lime Leaves
4 Lemongrass Stalks, chopped
2 Serrano Chiles

Burmese Tea Leaf Escabeche
1-1/2 cups Vegetable Oil
15 lbs Carrots, peeled and cut on diagonal 1/4 inch
8 lbs Onions, julienned
5 lbs Jalapeño Peppers, seeded and cut into rounds
8 oz fresh Garlic, thinly sliced
6 qt Kikkoman Rice Vinegar
3/4 cup Salt
6 Tbsp Sugar
10 oz Burmese Pickled Tea Leaf
20 Kefir Lime Leaves
6 Lemongrass Stalks, smashed

Khao Mun Gai Sauce
6 cups Yellow Bean Sauce
6 cups Sugar
4 cups Kikkoman Rice Vinegar
3 cups fresh Ginger, minced
3 cups fresh Garlic, minced
3 cups Kikkoman Soy Sauce
3 cups Kikkoman Tamari Soy Sauce
60 Thai Chiles, minced

Marinade
10 (14 oz) Egg Whites
1 3/4 cup Shaoxing Rice Wine

Nam Jim
2 cups Kikkoman Lime Ponzu
2 cups Lime Juice
1 cup Sugar
14 oz Cilantro Stems, minced
5 oz fresh Ginger, minced
5 oz fresh Garlic, minced
16 Thai Chiles, minced
1.7 oz Por Kwan Shrimp Paste
1 oz Korean Chili Flake
2/3 cup Water

Nam Prik Noom
3 lbs Shallots
20 Jalapeño Peppers
5 Anaheim Peppers
5 Banana Peppers
5 Thai Chiles
3 Green Bell Peppers
16 oz Anchovies
1 lb 10 oz Roasted Garlic
8 bunches Cilantro, chopped
8 ounces White Sesame Seeds
2-1/2 cups Clam Juice
10 oz Shoyu Koji
1/2 cup Fish Sauce
1/4 cup Kikkoman Soy Sauce

Thai Chicken Brine
16 Whole Chickens, back removed and split in halves
4 gal Water
3 Onions, roughly chopped
30 fresh Garlic Cloves, minced
12 Shallots, sliced
12 Lemongrass Stalks
10 Thai Chiles, sliced
8 oz Galangal
8 oz fresh Ginger, minced
25 Kefir Lime leaves
2 oz Thai Basil leaves
6 Limes, quartered
2 cups Salt
2 cups Fish Sauce
1 cup Coriander Seeds
8 Pandan Leaves
1/2 cup Black Pepper

Fried Chicken
Kikkoman Karaage Coating Mix, as needed

Jasmine Rice With Duck Fat
14 oz Jasmine Rice
1 oz Aromatic Duck Fat
1/2 tsp Kikkoman Chow Mein Seasoning Mix

Fried Chicken Platter
2 Heads Bibb Lettuce
2 lbs Radishes, sliced
2 lbs Cucumbers, sliced
8 Limes, cut into wedges
3 bunches Thai Basil
Shiso Leaves, as needed
3 bunches Sawtooth Cilantro
3 bunches Cilantro
2 cups Green Onion, Thinly Sliced
Rau Ram Leaves, as needed

directions

Shoyu Koji:
Combine ingredients and place in airtight container. Store at room temperature. Stir at least once per day for two weeks. Shoyu Koji is ready for used after the 14th day. Refrigerate for later use.

Aromatic Duck Fat:
Combine all ingredients in large vacuum bag. Sous vide at 194°F 12 hours. Strain through China cap while warm. Store in airtight container in refrigerator.

Burmese Tea Leaf Escabeche:
Heat oil in large roasting pan; sauté carrots, onions, jalapenos and garlic over medium high heat until onions start to color, about 10 minutes. Add remaining ingredients and bring to a boil. Remove from heat and cool. Store in airtight container in refrigerator.

Khao Mun Gai Sauce:
Mix all ingredients. Season to taste, if necessary. Store in airtight container in refrigerator.

Marinade:
Mix all ingredients. Store in airtight container in refrigerator.

Nam Jim:
Combine all ingredients. Store in airtight container in refrigerator.

Nam Prik Noom:
Char shallots and all chiles in wok. In food processor, process charred vegetables with anchovies, roasted garlic, cilantro and sesame seeds until roughly chopped like a salsa. Combine with clam juice, Shoyu Koji, fish sauce and soy sauce. Store in airtight container in refrigerator.

Thai Chicken Brine:
Bring all ingredients except chicken in large pot and bring to a boil. Chill then pour over chicken. Brine for 12 hours. Remove chicken from brine and place each half chicken in small vacuum bag. Sous vide at 149.7°F for 4 hours. Take chicken out of circulator and place in ice bath. Cut each chicken half into 5 pieces; 1 wing, 1 thigh, 1 drumstick and 2 breast pieces.

Fried Chicken:
Place 1 portion (5 pieces) chicken in marinade. Dredge in karaage coating mix. Fry at 350°F until internal temperature reads 125°F.

Jasmine Rice with Duck Fat:
Fold duck fat and chow mein seasoning into warm jasmine rice.

To Order:
On platter arrange 5 pieces fried chicken, 1 bowl Jasmine Rice with Duck Fat, 1 oz Khao Mun Gai Sauce, 1 oz Nam Jim, 1 oz Nam Prik Noom, bibb lettuce, 3 oz Escabeche, 1 oz sliced radishes, 1 oz sliced cucumbers, 2 lime wedges, 8 Thai basil leaves, 8 shiso leaves, 4 sawtooth cilantro leaves, 10 cilantro leaves, 1 Tbsp green onions and 6 leaves rau ram.

Recipe by John Philpot, Hot Joy, San Antonio, TX

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