I’m Giving Gerry My Famous Fried Chicken Recipe | SUBSCRIBER REQUEST

🍗 Fried Chicken & Sauce: Ingredients Sauce 25g sesame oil 1 shallot 1 chilli 50g fresh ginger 250g dark brown sugar 250g rice wine vinegar 150g mirin 150g rice wine 250g light soy sauce 250g ketchup 50g honey 25g fish sauce Salt, to taste Chicken Coating 150g plain flour 150g cornflour 7g celery seed 4g salt 25g black pepper 7g paprika 6g cayenne pepper 15g garlic powder 3g onion powder To Fry Chicken pieces Buttermilk Vegetable oil, for frying Method 1. Make the Sauce Heat the sesame oil in a pan over a medium heat. Roughly chop the chilli and add it to the pan. Roughly chop the shallot and add it. Season with a small pinch of salt. Grate or finely chop the fresh ginger and add to the pan. Add the dark brown sugar and rice wine vinegar. Cook for a few minutes to allow the ingredients to soften and the sugar to dissolve. In a separate bowl, mix together the mirin, rice wine, light soy sauce, ketchup, honey and fish sauce. Pour the mixture into the pan. Bring the sauce to the boil, then reduce the heat and simmer until thickened and glossy. 2. Prepare the Chicken Coating Mix together the plain flour, cornflour, celery seed, salt, black pepper, paprika, cayenne pepper, garlic powder and onion powder. Coat each piece of chicken thoroughly in the seasoned flour. Dip the chicken into buttermilk, making sure it is fully coated. Return the chicken to the seasoned flour and coat again, pressing the flour onto the chicken to create a crispy coating. 3. Fry the Chicken Heat the frying oil to 175°C. Carefully add the coated chicken to the hot oil. Fry until golden brown, crispy and cooked through. Cooking time will depend on the size of your chicken pieces. Remove the chicken and drain on a wire rack or paper towel. Toss or brush the crispy chicken with the sauce and serve immediately. Michelin starred restaurant and micro-farm by chef Liam Dillon. Subscribe for HOW TO videos, Tutorials & Behind the Scenes of a michelin starred restaurant. Stay up to date with The Boat newsletter - https://squareup.com/customer-program... Follow The Boat on Instagram - www.instagram.com/theboat.restaurant Follow me on Instagram - www.instagram.com/chefliamjdillon/ 00:00-00:56 Intro 00:57-6:53 Giving away all my sauce secrets 6:54-10:24 How to perfectly fry your chicken 10:25-10:41 Don't forget to blend your sauce! 10:42-11:30 Plating up