Garam Masala Fried Chicken with Trout Roe, Uni, and Garlic Aioli
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| Ingredients | Quantities |
|---|---|
| Fried Chicken | |
| Chicken thighs | 4 |
| Club House Garam Masala | 4 tbsp |
| Lemongrass, minced | 1 each |
| bowl Seasoned flour | 1 |
| bowl Milk | 1 |
| Oil, for frying | 1/2 tsp |
| Club House Sea Salt, French Mediterranean | 1/2 tsp |
| Aioli | |
| Egg yolks | 2 |
| Garlic, cloves | 5 |
| Oil, to blend | 1/2 tsp |
| Lemon juice | 1 tsp |
| Garnish | |
| Uni Bits | 1 cup |
| Trout Roe | 1 cup |
| Edible Flowers | 1 cup |
Instructions
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Garam Masala Fried Chicken: Toss chicken thighs in Club House Garam Masala (1 tbsp) and minced lemongrass. Let marinate for an hour to overnight. Perform standard breading procedure with seasoned flour and milk and fry chicken thighs at 365 degrees Fahrenheit until golden brown. Place the remaining Club House Garam Masala (3 tbsp) in a bowl and pour approximately 4 ounces of the hot cooking liquid over the spices. Whisk and toss the fried chicken in it and season with Club House Sea Salt, French Mediterranean.
For the Aioli: Add egg yolks and garlic to food processor. Process until yolks increase in volume. Slowly add oil and lemon juice at the end. If becomes too thick add a touch of water between adding oil.
For Serving: Place the fried chicken down on the plate. Place aioli in squeeze bottle and place "Hershey kiss" like dollops onto the chicken. Garnish with uni bits, trout roe, and edible flowers.
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