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FEATURED RECIPES

Fried Chicken With Smoked Fish Caramel

Chef Charles Zhuo

Fried Chicken With Smoked Fish Caramel & Pickles

Courtesy of Executive Sous Chef Charles Zhuo of Barley Swine in Austin Texas.
Please note that most pantry items such as misos and vinegars are all house made at Barley Swine, therefore recipe might not be completely replicable.

INGREDIENTS

For The Fried Chicken:

  • Chicken Breast, Brined (7% Salt, 3% Sugar for 5 hours)
  • 1 cup Buttermilk
  • Chicken Spice, as needed (Recipe Follows)
  • Chicken Dredge, as needed (Recipe Follows)
  • Oil for Frying, as needed, at 350 degrees Fahrenheit
  • Smoked Mackerel Glaze, as needed
  • Seasonal Pickles (We use a rotating assortment at the restaurant)

DIRECTIONS

  1. Lightly pound breast to flatten so it will cook evenly. Marinate chicken breast in buttermilk for 3-8 hrs.
  2. Strain off marinade, spice all sides of the breast well. Toss spiced breast well in dredge, dust off excess.
  3. Fry in oil for 4 minutes 30 seconds or until internal temperature reaches 65 degrees Celsius. Rest for 2 minutes.
  4. Toss in glaze until well covered, serve with pickles.

INGREDIENTS

For The Chicken Spice:

  • 40g Cayenne Pepper
  • 24g Buttermilk Powder
  • 30g Garlic Powder
  • 20g Onion Powder
  • 20g White Pepper
  • 8g Mustard
  • 16g Sugar
  • 4g Cumin
  • 10g Dill Seed
  • 5g Smoked Dried Hungarian chilies
  • 5g Chipotle chilies

DIRECTIONS

  1. Toast chilies and spices. Grind and combine with powders. Sift through fine mesh sieve

INGREDIENTS

For The Smoked Mackerel Glaze:

  • 500g Chicken Stock
  • 50g Mackerel Bones, Cured in Salt, Smoked, Dried
    *We use this as a way to use every part of the mackerel, can be substitute for bonito flakes, but amount will vary
  • 400g Sugar
  • 50g Sorghum Syrup
  • 50g Red Wine Vinegar
  • 30g Chipotle in Adobo (We use housemade, commercial might be spicier)
  • TT Fermented Thai Chiles in Vinegar

DIRECTIONS

  1. Bring chicken stock to boil, pour over mackerel bones, and cover. Let infuse for 1 hour, then strain.
  2. Make dry caramel with sugar, add mackerel-infused stock, whisk constantly until completely incorporated.
  3. Reduce to syrup consistency. Add remaining ingredients and blend. Reserve.

Photographed by Richard Casteel. 

Learn more about Executive Sous Chef Charles Zhuo at his Chef’s Roll Profile HERE.
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