Recipe: Vietnamese Fried Chicken & Funnel Cake

PLEASE WELCOME ‪The Black Keys‬ TO THE COOKIN’ SOMETHIN’ KITCHEN!!! DAN AND PATRICK HELP ME MAKE STICKY CHICKEN AND A FUNNEL CAKE PEACH DESSERT BECAUSE THEY ARE THE BEST AND WE ARE FRIENDS AND FRIENDS AND LOVE AND FOOD AND MUSIC AND MORE LOVE MAKE THE WORLD GO ROUND! WATCH THIS EXTRA SPECIAL EPISODE AND GO STREAM THEIR NEW ALBUM PEACHES OUT NOW!!!

INGREDIENTS

Fried Chicken Marinade

  • 1oz Green Thai Chili
  • 2oz Garlic
  • 2oz Ginger 
  • 1 Cup Creamy Koji
  • ⅓ cup Oyster Sauce 
  • 1 ¼ cup Fish Sauce

Chicken Batter

  • 1cup Rice Flour
  • 1pc Egg
  • ⅔ cup Soda Water
  • 1tsp Turmeric

Salt and Pepper Garlic Mix

  • 2tbsp Kosher Salt
  • 1 cup Granulated Sugar
  • 1 tbsp Black Pepper
  • 1 tsp Thai Chili Powder
  • 1 cup Fried Garlic
  • 1 tsp MSG
  • ¼ cup Thai Basil, fried

Fish Sauce Caramel

  • 3 cups Granulated Sugar
  • 1 cup Water
  • ¼ cup Fish Sauce - Three Crabs Brand
  • 2oz Tamarind Paste
  • 4pc Peaches
  • 2oz Lemongrass, Chopped
  • 2oz Scallion
  • 2oz Ginger
  • 2oz Garlic
  • 2pc Dried Chinese chilis
  • 2pc Star Anise
  • 1pc Black Cardamom, crushed
  • 1tsp Coriander Seed
  • 1tsp White Pepper
  • 2pc Lime Leaf
  • 1tsp Shrimp Paste
  • 2tbsp Sambal Olek

Finished Chicken Dish

  • 2 quarts Canola oil
  • 2.2lb Marinated Chicked
  • 1 batch Chicken Batter
  • 1 batch Salt Pepper Garlic Mix
  • 1 batch Fish Sauce Caramel
  • 1 bunch Scallions
  • 4pc Jalapeno
  • 4pc Thai Chili
  • ¼ pc Green Cabbage

Funnel Cake Batter

  • 3 cups AP Flour
  • ½ cup Icing Sugar
  • 1tbsp Baking Powder
  • ½ tbsp Cinnamon
  • 4pc Eggs, whole
  • 1.5 cups Whole Milk
  • 1pc Vanilla bean
  • Kosher Salt, pinch

Peach Jam

  • 2.2lb Peaches, cleaned and diced
  • 1.5 cups Granulated Sugar
  • 1tsp Citric Acid
  • 2tbsp Cornstarch
  • 1pc Thai red chili

Whipped Cream

  • 2 cups Heavy Cream
  • ½ cup Mascarpone
  • ½ cup Granulated Sugar
  • 1 pc Vanilla Bean 

Vanilla Syrup

  • 2 cups Granulated Sugar
  • 1 cup Water
  • 1pc Vanilla Bean

Finished Funnel Cake

  • 2 quarts Canola Oil
  • 1 recipe Funnel Cake Batter
  • 1 recipe Peach Jam
  • 1 recipe Vanilla Syrup
  • 4pc Lime
  • 1 cup Icing Sugar

Cooking Methods

Chicken Marinade

  1. Finely mince the Thai chili, garlic, and ginger.
  2. In a bowl, combine all ingredients thorough 

Rang Fried Chicken Batter

  1. Combine all ingredients thoroughly to create the batter.
  2. Add the brined chicken and incorporate until all pieces are evenly coated in the batter.
  3. Let the chicken sit in the batter for 10 minutes before frying.
  4. Fry at 350°F for 5-8 minutes or until crispy, golden brown, and cooked through.
  5. Let the chicken rest on a rack until ready to serve.

Salt and Pepper Garlic Mix

  1. Fry the Thai basil for 20 seconds and transfer it to a tray lined with a paper towel to dry.
  2. Mix all ingredients in a bowl, gently breaking up the fried Thai basil.

Fish Caramel Sauce

  1. With a robocoup blend together the fish sauce, tamarind, peaches, lemongrass, scallion, ginger, and garlic.
  2. Boil the sugar until 365*F, and golden brown.
  3. Add the blended vegetable mixture and the remaining ingredients, excluding the sambal.
  4. Steep for 20 minutes and then strain. Add the sambal to the strained caramel sauce. 

Finished Chicken Method

  1. Heat the oil to 350*F **Payton, breville table top fryers are amazing, slick, and clean. Here.
  2. Thinly slice the scallions, jalapenos, and thai chilis.
  3. Rinse the chicken marinade off and pat dry with paper towel.
  4. Dip the chicken in the batter and fry, toss with a generous amount of the SPG Mix, sliced scallions, jalapeno, and chilis.
  5. Finely shred the cabbage.
  6. Serve the fried chicken on top of the cabbage, top with additional SPG. Serve with a side of the fish sauce caramel.

Funnel Cake Batter

  1. Add all of the ingredients together and combine with a stick blender.
  2. Pour into a large squeeze bottle and refrigerate.

Peach Jam

  1. In a large pot, combine the diced pineapple, sugar, citric acid, and cornstarch.
  2. Place over medium heat and cook until the mixture thickens. Stir frequently to prevent sticking.
  3. Once the mixture has thickened, remove it from the heat and transfer the mixture to a bowl and allow it to cool.
  4. Once the mixture has cooled add the sliced thai chili

Whipped Cream

  1. In a pot, combine all of the ingredients and bring to a simmer.
  2. Remove from the head and cool completely.

Vanilla Syrup

  1. In a pot, combine all of the ingredients and bring to a simmer.
  2. Remove from the head and cool completely. 

Finished Funnel Cake Method

  1. Preheat the oil to 350 F.
  2. Slowly drizzle the funnel cake batter into the hot oil, forming a nest.
  3. Cook until golden brown on each side.
  4. Remove from the oil and drain completely.
  5. Dust with icing sugar.
  6. Top with either whipped cream or ice cream.
  7. Spoon the jam over the ice cream.
  8. Drizzle everything with the vanilla syrup and lime juice.