Angry chicken
ANTI-CHEF · ♥ 10.1K likes · 168.9K views · 18 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole chicken
Pat the whole chicken dry, quarter it, and trim off the fat.
Quartering the chicken
- ¼ tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp cardamom seeds
- ½ tsp black peppercorns
Toast the coriander seeds, cumin seeds, cardamom seeds and black peppercorns to bring out their aroma, then grind them in a mortar and pestle.
- 1⅓ cup plain yogurt
- ½ cup heavy cream
- 1 tsp chili powder
- ¼ tsp garam masala
- ½ tsp salt
- ⅓ cup soy sauce
- 1½ cups Frank's hot sauce
Combine the yogurt, heavy cream, ground toasted spices, chili powder, garam masala, salt, soy sauce and hot sauce in a large bowl and whisk thoroughly.
Reserve about a cup of the marinade; put the chicken quarters into the rest, cover and refrigerate 8 hours to a full day.
Grease a sheet pan and lay the chicken on it. Half the pieces were wiped free of marinade and half left coated, as a test.
- 2 cups chicken stock
Bring 2 cups of chicken stock to a boil in a sauce pan and reduce to 1 cup.
- thin rice noodles
Turn the heat down, whisk in the reserved cup of marinade and heat through. Do not let it boil or the yogurt will separate. Take off the heat and keep warm.
- vegetable oil
- green chili peppers
- red chili peppers
Heat vegetable oil in a deep pan to around 340F and deep fry the rice noodles for an instant; drain on paper towel.
- oil
Toss the chili peppers in a little oil, spread on a rack set on a baking sheet, and broil about four inches from the flame for 5 minutes, moving them around until blistered and browned.
Blistering chili peppers under the broiler
Arrange the chili peppers on the plate, set the chicken on them, spoon the sauce around the chicken and top with the fried rice noodles.
Plating the angry chicken