serves
4
prep
30 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1 kg (or 6 large) chicken thigh fillets
- Grapeseed oil, for deep-frying
- Cornichons, pickled red onions, white cocktail onions, wholegrain mustard, chargrilled lemon halves, to serve
For the spice blend
- 2 tbsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp ground white pepper
- 1 tsp ground cinnamon
- 1 tsp chicken stock powder
For the buttermilk marinade
- 1 litre buttermilk
- 100 ml apple cider vinegar
- 2 tsp salt
- 1 tbsp prepared spice blend
For the braised quinoa
- 50 g butter
- Olive oil, for drizzling
- 2 eschallots, finely chopped
- 2 carrots, finely chopped
- 1 cup tri colour quinoa
- 2 cups (500 ml) vegetable stock (or chicken)
- Salt and black pepper
- A pinch chilli flakes
For the coating
- 100 g quinoa flakes
- 100 g cornflour
- Reserved spice blend
Marinating time: 20 minutes (or overnight)
Instructions
- Combine the ingredients for the spice blend in a small bowl.
- For the buttermilk marinade, in a large bowl, whisk the buttermilk, vinegar, salt and 1 tbsp prepared spice blend (reserve the rest for later) until well combined. Divide between two large press seal bags, then divide the chicken thighs between the bags. Refrigerate and marinate for 20 minutes, or overnight.
- To make the braised quinoa, melt the butter in a large heavy-based saucepan over medium-low heat. Add a drizzle of olive oil to the butter, then add the eschallots and carrots. Cook, stirring, until the eschallots are translucent. Add the quinoa and cook for 1 minute, then pour in the vegetable (or chicken) stock. Bring to a light boil and simmer over low heat, partially covered for 15-20 minutes, or until the liquid is absorbed.
- Remove from the heat and stand, covered for 5 minutes. Tip the braised quinoa onto a large baking tray to cool and season with salt, pepper and chilli flakes to taste. The braised quinoa can be served warm or at room temperature.
- To make the coating for the chicken, in a medium bowl combine the quinoa flakes, cornflour and remaining spice blend.
- Remove the chicken thighs from the marinade to a medium bowl, pouring the reserved buttermilk marinade into a second medium bowl.
- Heat enough grapeseed oil to deep-fry in a large saucepan or deep-fryer to 170˚C.
- Individually coat the chicken thighs with the cornflour and quinoa mixture, then dip into the reserved buttermilk marinade. Dip into the cornflour and quinoa mixture a second time, then transfer to a large baking tray. Repeat until all the chicken is double-coated.
- Deep-fry the chicken in batches and cook for 2-3 minutes each side, or until golden-brown and cooked through. Remove the chicken from the hot oil with tongs to a tray lined with paper towel to drain of any excess oil. Sprinkle the chicken with salt.
- To serve, divide chicken chicharron, cornichons, pickled onions, a dollop of mustard and chargrilled lemon halves between serving plates. Serve the braised quinoa on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
