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TABLE OF CONTENTS
Method #2 - Dusted - Chicken Piccata
METHOD #1 - STRAIGHT UP DEEP FRY
Chislic
1 pound (450g) lamb steaks
2 quarts (2L) canola oil
Salt and Pepper to taste
Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, cut the lamb steaks into 1 inch cubes. Place about 4 cubes of meat onto a skewer. Repeat until all of the meat is on skewers.
On a wire rack lined baking tray, season the lamb skewers with salt and pepper to taste.
Working 3 skewers at a time, place the skewers into the hot oil and fry until golden brown.
Remove the cooked skewers from the oil and drain on a wire rack lined baking tray.
Repeat until all of the meat has been fried.
Fried Brussels Sprouts
½ pound (225g) Brussels sprouts
Salt and pepper to taste
Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, prepare the Brussels sprouts for frying by halving or quartering the them depending on size.
Working a small handful at a time gently low the Brussels sprouts into the oil using a spider. Be careful when adding the Brussels sprouts to the oil as they will “spit” hot oil when first added. Cook the sprouts until golden brown and crispy.
Remove the cooked sprouts from the hot oil using a spider. Add the cooked sprouts to a mixing bowl and begin to toss while seasoning with salt and pepper to taste. Repeat until all sprouts are fried.
Serve immediately.
Wings
1 pound (450g) party wings
Salt and pepper to taste
Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, season the wings in a large mixing bowl with salt and pepper.
Gently add wings to the frying oil, being careful to not add too much at one time so that the oil does not boil over. Be sure to constantly stir wings while frying to ensure they do not stick together and cook evenly.
Fry the wings for 8-10 minutes, or until golden brown and crispy. Once cooked, transfer to a mixing bowl using spider, and season with salt and pepper to taste. Serve immediately.
Potato Chips
2 lbs (900g) large russet potatoes
2 quarts (2L) cold water
2 tablespoons kosher salt, plus more to taste
2 quarts (2L) canola oil
Begin by peeling the potatoes. Place the peeled potatoes into a large mixing bowl filled with cold water. Once all of the potatoes have been peeled, use a mandolin to slice the potatoes as thin as possible, at least 1/16th of an inch. The potato slices should be almost transparent.
Add the sliced potatoes to a large mixing bowl with cold water and kosher salt. Let the potatoes sit in this brine for one to one and a half hours.
While the potatoes are brining, begin to heat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C).
Transfer the sliced potatoes from the brine and lay them out in a single layer onto a paper towel lined baking sheet. Using another piece of paper, pat the chips dry.
Working in batches, add the potatoes to the hot oil, making sure to move them constantly, this will help the chips cook more evenly.
Once the chips are golden brown and crispy, use a spider to remove the chips from the hot oil, giving them a moment to drain themselves of excess oil before transferring them to a large mixing bowl and seasoning with salt to taste.
METHOD #2 - DUSTED
Chicken Piccata
1 chicken breast
2 lemons, juiced
2 garlic cloves, thinly sliced
½ bunch, parsley, rough chopped
¼ cup (60g) white wine
¼ cup (60g) chicken stock
¼ cup (60g) unsalted butter, cubed
2 tablespoons (15g) capers
1 cup (120g) all purpose flour
Salt and pepper to taste
Starting from the thick side of the chicken, use a knife to slice down the long side of the chicken, being careful not to slice all of the way through the breast.
Cover the butterflied chicken breast with a layer of plastic wrap. Using a meat mallet or the bottom of a pan, pound the chicken breast to about ¼ of an inch thick.
Remove the plastic wrap and season the chicken breast on both sides with salt and pepper. Once seasoned, dredge the chicken in all purpose flour.
Preheat a large pan over medium heat, and once hot add oil to the pan.When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side. Once the breast is seared, transfer to a wire rack lined baking tray.
Deglaze pan with white wine and chicken stock. Begin to reduce the wine and stock by half. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce.
When the sauce is reduced by half, cut the heat from the pan and add the lemon juice. Begin to add cubes of butter one at a time constantly swirling the pan to emulsify a sauce.
Once the sauce is emulsified and thick enough to coat the back of a spoon, add the sliced garlic to the pan, and let the garlic slices lightly cook into the sauce.
Transfer cooked chicken to a plate, and spoon sauce over top.
Garnish with chopped parsley.
METHOD #3 - WET MARINADE
Yan Su Ji (Taiwanese Salt & Pepper Chicken)
Marinade:
4 boneless skinless chicken thighs
4 garlic cloves, grated
2 tablespoons (32g) light soy sauce
2 tablespoons (4g) beer, ideally a lager, do not use a dark beer
1 tablespoon (16g) kosher salt
1 tablespoon (16g) sugar
1 teaspoon (6g) white pepper
¼ teaspoon (1g) Chinese five spice
Dredge:
1 cup (100g) sweet potato flour
2 quarts (950ml) vegetable oil for frying
Seasoning:
1 tablespoon (12g) white pepper
2 teaspoons (8g) salt
½ teaspoon (2g) Chinese five spice
⅛ teaspoon (>1g) curry powder
Start by making your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl.
Next dice chicken into 1” cubes and combine with garlic, soy sauce, beer, salt, sugar, white pepper, and five spice in a medium mixing bowl, and allow to marinate for 1 hour in the refrigerator.
Preheat vegetable oil in a heavy bottomed pot to 350°F (176°C) over medium high heat.
Add half of your flour to marinated chicken and mix to create a tight batter.
In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated.
Working in batches, fry chicken pieces for 4-6 minutes, or until pieces begin to turn golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 5-10 minutes.
Transfer cooked chicken to a wire rack lined baking tray and season with the seasoning mix that was made earlier.
Hat Yai (Thai Chicken Wings):
1 pound (450g) wings, mix
4 cloves garlic
1 bunch cilantro stems, rough chopped
1 tablespoon (15g) sugar
2 tablespoons (32g) light soy sauce
1 teaspoon (7g) dark sweet soy sauce
1 tablespoon (15g) fine sea salt
¼ teaspoon (1g) black peppercorn
⅛ teaspoon (>1g) white pepper
¼ cup (50ml) water
1 cup (180g) rice flour
4 shallots thinly sliced
In a blender add garlic, cilantro stem, sugar, light soy, dark soy, salt, white pepper, black pepper, and water. Blend on high speed until homogenous.
Combine the contents of the blender and chicken wings in a medium sized mixing bowl and massage marinade into chicken. Let marinate for 2-3 hours.
Thinly slice shallots to at least an ⅛” inch and add to cold vegetable oil in a heavy bottomed pot and bring the temperature up over medium-high heat. Allow shallots to cook until they are golden brown, making sure to regularly stir the shallots using chopsticks during the cooking process so they do not stick to each other. Transfer cooked shallots to a paper towel lined baking sheet. Clean your fryer oil of any leftover bits and hold temperature at 350°F (176°C).
Once chicken is marinated, add rice flour to the bowl, and mix by hand to fully coat the wings.
Working in batches gently lower chicken wings into hot oil and fry for 4-6 minutes. Once cooked, transfer to a wire rack lined baking sheet and season with salt. Garnish with fried shallots
METHOD #4 - TWO TIER FRY
Buttermilk Fried Chicken
Marinade:
4 boneless skinless chicken thighs
2 cups (480ml) buttermilk
1 tablespoon (10g) kosher salt
1 tablespoon (14g) garlic powder
1 tablespoon (10g) smoked paprika
2 teaspoons (6g) ground white pepper
1/4 teaspoon (1g) onion powder
1/2 teaspoon (2g) MSG
Dredge:
2 cups (240g) all-purpose flour
1 tablespoon (10g) kosher salt
2 teaspoon (9g) garlic powder
1 teaspoon (4g) smoked paprika
2 teaspoons (5g) medium-coarse ground black peppercorn
1/4 teaspoon (1g) MSG
2 quarts (2L) veggie oil
In a medium sized bowl whisk together buttermilk, salt, garlic powder, paprika, white pepper, onion powder, and MSG until thoroughly combined. Then add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in your refrigerator.
Heat vegetable oil in a heavy bottomed pot to 350°F (176°C).
For your dredge, in a separate large mixing bowl whisk together all purpose flour, salt, garlic powder, paprika, black pepper, and MSG.
Working two at a time, put chicken thighs in your flour, and coat thoroughly. Make sure to press into the flour aggressively, make sure it is completely coated with the dredge. Shake off the excess, place them on a sheet tray and repeat with all your chicken thighs.
Again working two at a time gently lay the thighs in the hot oil and cook for 5-8 minutes or until the internal temperature is 165°F (74°C) transferring cooked chicken on a wire rack lined baking tray.
METHOD #5 - THREE TIER FRY
Katsu
4 boneless pork chops, about 1- 1 ½-inches thick
3 large eggs
2 cups (150g) panko breadcrumbs
1 cup (150g) all-purpose flour
1 tablespoon (12g) water
Salt, to taste
2 quarts (2L) canola oil
Fill a heavy bottomed pot, or Dutch oven just over halfway with canola oil and heat to 350°F (176°C). Have a sheet pan, lined with a wire rack, near the hot oil.
Using a meat mallet or the back of a pan, pound the pork chops into cutlets that are about ½-inch thick and 4-5-inches wide.
Create a breading station by adding the flour to one medium bowl, whisking the eggs and water until homogenous in a second bowl, and adding the panko to a third bowl. Have a sheet pan next to the breading station.
Generously season both sides of the pork with salt. Coat the chops with flour, shaking off any excess, then dip in the egg mixture, making sure every part of the chop is fully coated. Then place into the panko and press firmly to adhere as many breadcrumbs as possible. Place on the sheet pan and repeat with the remaining cutlets.
Fry the pork chops, two at a time to avoid overcrowding, for 3-4 minutes or until crispy and golden brown. Remove to the wire rack and season with salt. Repeat with the remaining cutlets.
Schnitzel
1 whole boneless pork loin, cut into 2.5 inch thick pieces
2 lemons, cut into wedges or cheeks
2 eggs
2 cups (125g) plain bread crumbs
1 cup (150ml) flour
⅓ cup (80ml) clarified butter
1 tablespoon (16g) water
Salt and pepper to taste
Butterfly each piece of pork and gently open it up. Using a meat mallet pound both butterflied sides out so that the pork is about ⅓ inch thick and massively wide. Try to avoid making holes in it. Season your pork with salt and pepper and let sit for 5 minutes at room temp.
In a deep cast iron skillet fill with just enough clarified butter for ½ inch of depth making sure not to go more than halfway up the skillet. Heat that to 350°F (176°C).
Once you’re ready to fry, first coat your pork in your flour to coat completely. Shake off the excess flour then dip into the egg, and once fully coated finally coat fully in your bread crumbs, pressing to adhere onto the pork. Repeat with all your pork.
Fry 1 schnitzel at a time, flipping often for 2-3 minutes per side or until golden brown and cooked through.
Transfer to a wire rack lined baking tray and season with salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy.
Fried Ice Cream
1 scoop vanilla ice cream
2 eggs
1 cup (120g) flour
1 cup (120g) corn flakes, crushed
Splash of water
Salt to taste
2 quarts (2L) canola oil, for frying
Place a small baking tray into a freezer for at least 1 hour. Once the tray has frozen, place 1 scoop of ice cream onto the baking tray and place into the freezer for 3-4 hours.
While the ice cream is freezing, prepare a 3-tier breading station with crushed corn flakes, egg wash, and flour in 3 separate containers.
Coat the ice cream in flour, then egg wash. Roll the ice cream in the crushed corn flakes so that it is fully coated. Roll the coated ice cream in egg wash, then again in the cornflakes to fully coat.
Place the breaded ice cream back onto the cold baking tray and leave in the freezer overnight.
Preheat canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). Once the oil is hot, gently lower the ice cream straight from the freezer into the hot oil. Fry until crispy and deepening in color.
Once fried, transfer to a wire rack lined baking tray and season lightly with salt.
Mozzarella Sticks
1 block low moisture mozz, cut into sticks
2 eggs
1 cup (120g) flour
1 cup (120g) breadcrumbs
Splash of water
Salt to taste
2 quarts (2L) canola oil
Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, prepare a 3-tier breading station by placing egg wash, all purpose flour, and breadcrumbs into 3 separate containers.
Dredge the cheese sticks in flour so that they are completely coated. Shake off the excess flour from the cheese sticks before rolling in the egg wash till completely coated. Finally, add the cheese sticks to the breadcrumbs and fully coat so that there are no holes for the cheese to melt through.
Gently lower cheese sticks into the hot oil and fry until golden brown. Transfer the fried cheese sticks to a wire rack lined baking tray and season with salt.
METHODS #6 - THIN BATTER DEEP FRY
Shrimp Tempura
6 shrimp
1 whole egg
1 ¼ cup (300ml) carbonated water
1 cup (120g) cake flour
¼ cup (30g) all purpose flour, plus extra for dusting
½ teaspoon (2g) fine sea salt
2 quarts (2L) canola oil
In a heavy bottomed pot or Dutch oven, begin to preheat the canola to 350°F (176°C). While the oil is heating, whisk together the flours and salt until combined. Once combined add the carbonated water and egg, and gently mix together using a fork or chopsticks. Be careful not to overmix the batter or it will result in less wispy fry.
Using a sushi mat, pull tightly around the shrimp and squeeze from the tail to the head to elongate and straighten the shrimp. Repeat this step until all shrimp are prepared.
Coat the shrimp in all purpose flour, then dip the shrimp into the tempura batter. Once coated, gently lower the shrimp into the hot oil and fry until it begins to turn golden brown and very crispy.
Using a spider or wire mesh strainer, transfer cooked shrimp to a wire rack lined baking tray and season with salt.
METHODS #7 - THIN BATTER DEEP FRY
Beer Battered Fish
2 pounds (900g) cod or haddock
1 egg
1 ¼ cup (300ml) beer, preferably a lager
1 ¼ cup (150g) all-purpose flour, plus more for dredge
1 tablespoon (14g) garlic powder
2 teaspoons (8g) cayenne
2 teaspoons (8g) white pepper
Salt to taste
2 quarts (2L) canola oil for frying
Cut the fish into 4 even pieces. Once cut, season with salt and allow to cure for at least 10 minutes.
While the fish is curing, preheat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C).
To make the batter, whisk together all purpose flour, garlic powder, cayenne, and white pepper until fully combined. Once fully combined, whisk in 1 egg and the beer until homogenous.
On a small baking tray, dredge cured fish in all purpose flour, then dip the fish into the batter until completely coated. Once coated, gently lower into the hot oil and fry until golden brown and crispy.
Using a wire mesh strainer or spider, transfer the fried fish to a wire rack lined baking tray and season with salt.
METHOD #8 - THICK BATTER FRY
Corn dogs
4 hot dogs
4 wooden skewers
1 cup (120g) yellow cornmeal
1 cup (120g) all-purpose flour, plus more for dusting
2 tablespoons (30g) granulated sugar
2 teaspoons (8g) baking powder
¼ teaspoon (2g) salt
1 large egg
1 cup (240ml) buttermilk (or regular milk with a splash of lemon juice/vinegar)
1 quart (1L) vegetable oil, for frying
Dry the hot dogs with paper towels to remove any moisture. Insert wooden skewers into the end of each hot dog, pushing about halfway through. Dust each hot dog lightly with flour.
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk together. In another bowl, beat the egg and then add the buttermilk. Combine the wet and dry ingredients and mix until smooth.
In a deep frying pan or pot, heat the canola oil over medium heat to about 350°F (176°C).
Dip each skewered hot dog into the batter, ensuring it's fully coated, and allow the excess to drip off for a moment. Immediately and carefully place the battered hot dog into the hot oil, holding one side up until the other side starts to float.
Fry the corn dogs until they are golden brown and crispy, turning occasionally for even cooking, about 4-6 minutes. Do not overcrowd the pot; fry a few at a time.
Once golden brown, remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil.
Serve the corn dogs hot with your favorite condiments, such as ketchup or mustard.
METHOD #9 - WOK FRIED
Chongqing Chicken
Marinade:
4 boneless chicken thighs, cut into 1” cubes
1 tablespoon (18g) Shaoxing wine
1 tablespoon (18g) light soy sauce
½ teaspoon (2g) fine sea salt
Dredge:
1 cup (130g) corn starch
1 cup (230ml) vegetable oil for frying
Assembly:
24 dried Sichuan chilies, cut in half, stem picked off
4 garlic cloves, thinly sliced
3 scallion stalks, cut into 1” pieces
1 jalapeno, ¼” slices
½ cup (125ml) caiziyou, or canola oil
2 tablespoons (14g) Sichuan chili flake
1 tablespoon (5g) Sichuan peppercorn
1 teaspoon (7g) sugar
½ teaspoon (5g) fine sea salt
1 teaspoon (5g) MSG
Start by cutting your chicken into 1” cubes and combining in a medium mixing bowl with Shaoxing wine, soy sauce, and salt. Let this marinate in the refrigerator for 45 minutes to 1 hour.
Preheat a wok until it is so hot that wisps of smoke begin to rise from the pan. Once the pan is hot add vegetable oil and allow it to get to 375°F (190°C).
Remove chicken from marinade and pat dry lightly with a paper towel. Add chicken and cornstarch to a medium mixing bowl and toss to lightly coat the chicken. Making sure to shake off excess cornstarch before frying.
Working in batches, add chicken pieces to hot oil and cook for 2-3 minutes, or until chicken begins to turn golden brown. Using a mesh strainer, remove chicken from the oil and place on a paper towel lined baking sheet.
Drain oil from the wok into a heat proof container and reduce the heat to low.
Add caiziyou to wok and slowly heat.
Add Sichuan peppercorns and cook until fragrant.
Add Sichuan chili flakes and stir, tossing often.
Add garlic, scallion whites, and jalapeno and stir fry over medium heat until well incorporated and fragrant.
At this point add dried chilis and fried chicken to the wok and toss to coat the chicken in oil.
Lastly add sugar, salt, and MSG, and stir fry until dissolved. Transfer to plate and serve.
METHOD #10 - PAR-COOK FRY
French Fries:
3 Large Russet Potatoes
3 quarts (3 Liters) water
2 tablespoons (28g) white distilled vinegar
1 ¼ tablespoon (18g) kosher salt, plus more to taste
1 teaspoon (3g) baking soda
3 quarts (3L) tallow for frying
Into a 6 quart stock pot add vinegar, salt, and baking soda.
While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks.
Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning.
Once the pot is to a boil, reduce the heat to a light simmer.
While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes.
Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray.
Heat tallow over medium high heat in a heavy bottomed Dutch oven to 350°F (176°C).
Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny.
Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel lined baking tray. Using another paper towel lightly press into the fries to ensure they are completely dry.
Once the fries are dry, place them in the freezer overnight.
Heat tallow over medium high heat in a heavy bottomed Dutch Oven to 350°F (176°C).
Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Once cooked gently transfer to a wire rack lined baking tray.
Season the fries with salt while hot, serve, and enjoy.
