Truffle Honey Fried Chicken - Chef Recipe by Amy Hamilton

Truffle Honey Fried Chicken - Chef Recipe by Amy Hamilton


Ingredients

Truffle Honey:

2 tsp fresh black truffle scraps
500mL honey


Truffle Honey Fried Chicken:

2L peanut blend oil for frying
1kg free range chicken wings
150g cornflour
150mL water
15g cooking salt
15g caster sugar
60mL truffle honey
60mL butter at room temperature
60mL black rice vinegar
1 tsp sea salt flakes
30mL Sriracha sauce

Method

Truffle Honey:

Finely mince truffle and add to honey.

Store truffle honey in fridge. Be aware the truffle will start to lose its pungent aroma after the first week so store any leftover truffle honey in the freezer to preserve its aroma from escaping.

Truffle Honey Fried Chicken:

Mix truffle honey, butter, black vinegar, sea salt and Sriracha in a small saucepan and bring glaze to boil. Boil for one to two minutes to emulsify ingredients

Heat oil to 180 C in a deep saucepan or deep fryer.


In a bowl, mix cornflour, water, salt and caster sugar to make a batter.

Coat chicken in batter and drop into oil one by one. Fry the chicken for five minutes in two to three lots, depending on the size of the pan or deep fryer. Do not overcrowd as it will bring the temperature down.

With a slotted spoon, remove the chicken and place onto a wire rack to drain while you finish frying the rest of the chicken.

Once all the chicken is cooked, place wings in a bowl and add glaze, a few spoonfuls at a time, until the wings are evenly coated and glossy, not soggy. You may not use all the glaze.

Dish up with any type of pickle you fancy and your favourite beer.

Recipe provided by Liberte


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