Smashed Fried Chicken
Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce
Chef Juan Stevenson of Juju’s Street Eats | Savannah, GA
Adapted by StarChefs | december 2024
INGREDIENTS
Chicken:
Yield: 40 servings
550 grams kosher salt
180 grams granulated sugar
20 pounds boneless skinless chicken thighs, tenderized
Marinade:
Yield: 2 quarts
865 grams oyster sauce
150 grams fish sauce
150 grams tamari
125 grams julienned garlic
75 grams julienned ginger
60 grams lime zest
50 grams julienned lemongrass
30 grams granulated sugar
25 grams julienned Thai chile
25 grams coriander seeds
20 grams kosher salt
15 grams ground white pepper
10 grams fennel seeds
Nước Chấm Chay:
Yield: 3 quarts
75 grams julienned garlic
10 grams julienned Thai chile
500 grams granulated sugar
585 grams soy sauce
305 grams lime juice
Tomato Sambal:
Yield: 4 quarts
500 grams julienned Thai chile
300 grams julienned shallot
150 grams julienned garlic
100 grams julienned ginger
420 grams garlic oil
2.2 kilograms grated tomatoes
3 grams fresh bay leaves
3 grams lime leaves
80 grams brown sugar
20 grams granulated sugar
15 grams kosher salt
40 grams fish sauce
15 grams rice vinegar
Sizzled GGS:
Yield: 3 quarts
600 grams minced scallion
250 grams minced garlic
250 grams minced ginger
25 grams minced Thai chile
1.2 kilograms neutral oil
Juju’s Dipping Sauce:
Yield: 1 quart
150 grams rice vinegar
5 grams granulated sugar
10 grams kosher salt
Grepek Spice:
Yield: 2 quarts
1 cup kosher salt
1 cup toasted white peppercorns
1 cup toasted coriander seeds
1 cup toasted cumin seeds
5 tablespoons ground black pepper
2 tablespoons toasted ground nutmeg
2 tablespoons ground turmeric
Dredge:
Yield: 4 quarts
700 grams cornstarch
1.4 kilograms rice flour
Batter:
Yield: 6 quarts
1.56 kilograms rice flour
50 grams kosher salt
25 grams chicken powder
25 grams baking soda
Fried Chicken:
Oil for frying
To Assemble and Serve:
Bibb lettuce
Chopped cilantro
Chopped mint leaves
Chopped scallions
Chopped red onions
METHOD
For the Chicken:
In a pot over medium-high heat, bring 4 quarts water to a boil. In a 22-quart nonreactive container, add salt and sugar. Pour hot water into container and whisk until dissolved. Add 7 quarts ice. Whisk to combine. Add chicken to brine and let sit 8 hours.
For the Marinade:
In a Vitamix Commercial blender, combine all ingredients until smooth. Set aside. Remove Chicken from brine and transfer to a clean nonreactive container. Cover with the oyster sauce mixture and let sit 1 hour at room temperature.
For the Nước Chấm Chay:
In a Vitamix Commercial blender, purée all ingredients and 1.23 kilograms hot water until smooth. Skim off any residue that rises to the surface. Transfer mixture to an airtight container and refrigerate.
For the Tomato Sambal:
In a food processor, pulse to combine chile, shallots, garlic, and ginger until a fine paste is achieved. Set aside. In a rondeau over medium flame, heat oil. Add chile paste and fry until golden. Add tomatoes, bay leaves, lime leaf, sugars, and salt. Cook 25 minutes, stirring constantly, or until mixture has thickened and caramelized. Stir in remaining ingredients. Remove from heat and let cool.
For the Sizzled GGS:
In a food processor, pulse to combine scallions, garlic, ginger, and chiles until a fine paste is achieved. Transfer to a nonreactive container and set aside. In a pot over medium heat, bring oil to 350°F. Pour hot oil over chile mixture and stir to combine. Let cool to room temperature. Once cooled, reserve solids and oil separately.
For the Juju’s Dipping Sauce:
In a mixing bowl, whisk to combine vinegar, sugar, salt, 100 grams Sizzled GGS, 300 grams Nước Chấm Chay, and 50 grams Tomato Sambal. Transfer to an airtight container and reserve.
For the Grepek Spice:
In a Vitamix Commercial blender, combine all ingredients. Transfer to an airtight container and reserve.
For the Dredge:
In a large mixing bowl, whisk to combine all ingredients. Set aside.
For the Batter:
In a large mixing bowl, whisk to combine rice flour, salt, chicken powder, baking soda, 25 grams Grepek Spice, and 1.775 kilograms water. Set aside.
For the Fried Chicken:
In a fryer, heat oil to 350°F. Coat Chicken in Dredge followed by Batter, shaking off any excess. Add Chicken to fryer and cook 10 minutes, or until light brown. Place on a wire rack and let cool.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Add 1 piece Fried Chicken to fryer and fry 3 minutes, or until golden brown and the internal temperature has reached 165°F. Transfer Fried Chicken to a work surface and slice. Shingle on a serving plate and dust with Grepek Spice. Serve with lettuce, herbs, lime wedge, and Juju’s Dipping Sauce.
