Chef Jimmy Cochran shares one of his favorite recipes and it's ridiculously delicious.
Follow Jimmy on Instagram: / jimmyyson
Serves 4-6
INGREDIENTS
Brine
1 cup water
1 cup sugar
1 cup white vinegar
1/2 cup fish sauce
1/4 cup roughly chopped garlic
1/4 cup roughly Thai chilies
Chicken
24 oz chicken thighs
1.4 fl oz of Chicken Brine
2 cups corn starch
6 cups canola oil
Sauce
1 cup water
1 cup sugar
1 cup white vinegar
1/2 cup fish sauce
1/4 cup finely chopped garlic
1/4 cup finely Thai chilies
1 1/2 cup Mae Ploy chili sauce
Rice
1 quart jasmine rice
1 quart water
1 tablespoon julienne ginger
1/2 cup garlic oil
Veggies & Herbs
5 jalapeños thinly sliced
1 large yellow onion thinly sliced
1/4 bunch basil
1/4 bunch mint
1 bunch cilantro
RECIPE
Cut chicken into bite-size pieces and cover in brine for 8-24 hours
Prepare sauce by mixing all ingredients in a large bowl
Cook rice with julienned ginger on top, once cooked drizzle with garlic oil
Once chicken has brined, prepare oil by heating over medium heat to 375 degrees Fahrenheit
Lightly coat brined chicken with cornstarch and fry in batches for 3-5 minutes until golden brown
Fry brined ginger while oil is coming back up to temperature
Once all of the chicken has been fried, quickly fry again for 30 seconds until perfectly crispy
Toss the chicken with thinly slice japaños and onions and a few tablespoons of sauce
Plate with rice, fresh herbs, fried ginger, and coat everything with the prepared sauce!
00:00 - Intro
01:17 - Sauce & Brine
06:27 - Rice
07:25 - Garlic Oil
08:13 - Prep Veggies
11:46 - Prep Chicken
13:05 - Fry Chicken/Ginger/Herbs
15:52 - Plating