Piri Piri Fried Chicken with Honey Garlic Sauce and Tangy Slaw


*This recipe was created for 120 servings. To adjust the serving quantity, enter a new yield (120 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Piri Piri Fried Chicken
Chicken thighs, deboned 120 piece
Buttermilk 30 cups
Club House Piri Piri 1250 g
Club House Ancho Chili Pepper, Ground 450 g
Club House Peppercorns Pink 450 g
Club House Sea Salt, French Mediterranean 450 g
Club House Garlic Powder 450 g
Club House Onion Powder 450 g
Club House Oregano Ground 150 g
Club House Thyme Ground 150 g
Rosemary, Ground 150 g
Piri Piri Fried Chicken Breading
All-purpose flour 8 cups
Potato starch 7 cups
Club House Piri Piri 450 g
Club House Sea Salt, French Mediterranean 150 g
Club House Pepper, Black Ground 150 g
Tangy Slaw
Red cabbage, julienne 5 cups
Carrots, julienne 20 piece
Cucumber, seed and julienne 20 piece
Daikon, julienne 10 piece
Slaw Dressing
Red wine vinegar 7 1/2 cups
White wine vinegar 3 cups
Apple cider 3 cups
Rice wine 3 cups
French's® Dijon Mustard 60 mL
Olive oil 4 1/2 cups
Honey Garlic Sauce
Water 3000 mL
Soy sauce 1800 mL
Sugar 1800 g
Maple syrup 1800 mL
Oyster sauce 450 mL
White wine 450 mL
Garlic, chopped 900 g
Ginger, chopped 150 g
Cornstarch water, for consistency 10 g
Garnish
Orange peel 10 pieces
Lime wedge 20 pieces
Billy Bee Liquid White Honey 1/4 cup
Lemon juice 1/3
Parsley, finely chopped and stems removed 1 bunch

Instructions

This recipe was created for Club House for Chefs by: Kristelle Anne Gerardo, Jaeho Kim, Mihyun Kim and Minkyung Koo of George Brown College.

For the Piri Piri Fried Chicken: Preheat deep fryer to 250-300◦F and oven 350F◦. Trim the chicken thighs removing small amount of fat. Leave skin on.

For Piri Piri Fried Chicken Marinade: In a large bowl, combine buttermilk, Club House Piri Piri Seasoning, Club House Ancho Chili Pepper, Club House Pink Peppercorns, Club House Sea Salt French Mediterranean and Club House Garlic Powder, Club House Onion Powder, Club House Oregano, Club House Thyme and Club House Rosemary. Place all the trimmed chicken thighs in the marinade liquid in the fridge overnight.

For the Piri Piri Fried Chicken Breading: In a large bowl, combine the potato starch, Club House Piri Piri Seasoning, Club House Sea Salt, French Mediterranean and Club House Black Pepper. Place the marinated chicken thighs in the deep fryer and fry them until golden brown colour. Transfer the fried chicken thighs to the oven until internal temperature reaches 165◦F. Rub the fried chicken thighs in the Club House Piri Piri Seasoning with Club House Sea Salt, French Mediterranean for seasoning.

For the Honey Garlic Sauce: In a saucepan add water, soy sauce, sugar, maple syrup, oyster sauce, chopped garlic, and ginger. Bring to a boil at medium high heat. When the sauce is boiling, reduce to low heat, add white wine and combine. Add corn starch water if needed. Continue to boil until shiny and a bit sticky. Reserve for use.

For the Tangy Slaw Dressing: Combine all the ingredients and reserve for use.

For the Tangy Slaw: Wash vegetables. Peel the carrots and daikon. Deseed the cucumbers. Cut all vegetables. Mix slaw with dressing and reserve for use.

For Serving: Place Piri Piri Fried Chicken on plate and drizzle with honey garlic sauce. Add tangy slaw on the side and garnish with honey soaked peeled orange, parsley and lime wedge.

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