Fried Chicken, Fermented Honey, Chilli Mayonnaise and Pickled Cucumber Recipe

4
2 hours

Ingredients

Fermented chilli

  • 500g of red chillies
  • 15g of salt

Fermented honey

  • 250g of raw honey
  • 50g of water
  • 2 garlic cloves
  • 2 Scotch Bonnet chillies

Pickled cucumber

  • 1 cucumber, chopped into 0.5cm thick slices
  • 10g of salt
  • 200g of cider vinegar
  • 100g of water
  • 50g of sugar
  • 5g of turmeric
  • 1/2 red chilli

Chicken

  • 1000g of water
  • 50g of salt
  • 500g of chicken breast, chopped into bite sized pieces
  • 25g of cracked black pepper
  • 25g of chilli powder
  • 250g of buttermilk

Mayonnaise

  • 2 egg yolks
  • 20g of sugar
  • 25g of miso paste
  • 25g of Dijon mustard
  • 30g of cider vinegar
  • 300g of neutral oil
  • 15g of salt

Chicken dredge

  • 100g of plain flour
  • 100g of potato starch
  • 100g of cornflour
  • 5g of onion powder
  • 5g of garlic powder
  • 5g of paprika
  • 5g of white pepper
  • 5g of cayenne pepper

To assemble

  • neutral oil, for deep frying
  • Maldon salt to season
  • freshly ground black pepper to season

Method

1

Place the red chillies in a blender and whizz to a paste. Weigh this paste, then calculate 3% of its weight - this is the exact quantity of salt you will need, which may vary from the quantities given here (500g chilli paste will need 15g of salt)

  • 15g of salt
  • 500g of red chillies
2

Combine the salt and chilli paste and transfer to a sterile jar. Seal and allow to ferment for 5 days, opening the jar daily to release any gases that may have built up - this is known as ‘burping’

3

Combine all the ingredients for the fermented honey in a jar and mix well. The added water will allow for the honey to start to ferment. Stir the honey daily for 6 days, then you can start using it

  • 250g of raw honey
  • 50g of water
  • 2 garlic cloves
  • 2 Scotch Bonnet chillies
4

Place the cucumber slices into a colander, sprinkle with the salt and toss to combine. Leave for 30 minutes over a sink or bowl, to allow the moisture to drain out

  • 1 cucumber, chopped into 0.5cm thick slices
  • 10g of salt
5

Meanwhile, make the brine by combining the vinegar, sugar, water, turmeric, and red chilli in a saucepan and heating until the sugar is dissolved. Allow to cool

  • 200g of cider vinegar
  • 50g of sugar
  • 100g of water
  • 5g of turmeric
  • 1/2 red chilli
6

Place the salted cucumbers into a sterilised jar or container. Pour over the cooled brine and leave to pickle overnight 

7

To make the chicken brine, pour the water into a large bowl and whisk in the salt until fully dissolved. Submerge the chicken in the brine and refrigerate for 12 hours

  • 1000g of water
  • 50g of salt
  • 500g of chicken breast, chopped into bite sized pieces
8

The next day, remove the chicken from the brine and cover with the cracked black pepper and chilli powder, making sure the surface is well covered. Submerge in the buttermilk and refrigerate again, ideally overnight 

  • 25g of cracked black pepper
  • 25g of chilli powder
  • 250g of buttermilk
9

To make the mayonnaise, combine the yolks, sugar, miso, mustard and vinegar into a food processor

  • 2 egg yolks
  • 20g of sugar
  • 25g of miso paste
  • 25g of Dijon mustard
  • 30g of cider vinegar
10

With the motor running, slowly drizzle in the oil, adding a few drops at first then building to a thin stream. Once all the oil is incorporated, add the salt to taste

  • 300g of neutral oil
  • 15g of salt
11

Add fermented chilli to the mayonnaise to your taste - I like 5 parts mayo to 1 part chilli but it’s important to find a heat level that you enjoy

12

A few hours before you want to cook the chicken, make the dredge by combining all the ingredients and mixing well (this can be stored for at least a month)

  • 100g of plain flour
  • 100g of potato starch
  • 100g of cornflour
  • 5g of onion powder
  • 5g of garlic powder
  • 5g of paprika
  • 5g of white pepper
  • 5g of cayenne pepper
13

Remove the chicken pieces from the buttermilk and coat them well with the dredge then spread out over a wire rack to allow air to flow underneath - this will help dry the chicken and make the outside extra crisp

14

To cook the chicken, heat oil for deep frying to a temperature of 170°C. Add the chicken pieces to the hot oil and cook for 3 minutes, taking care not to overcrowd the pan

  • neutral oil, for deep frying
15

Combine 2 tablespoons of the fermented honey and 1 tablespoon of the cucumber pickle brine, a pinch of Maldon salt and some black pepper to a bowl and mix to combine 

  • Maldon salt to season
  • freshly ground black pepper to season
16

Once the chicken is cooked, toss it with the honey and pickle brine glaze. Spoon the chilli mayo onto the plate and top with the chicken, followed by a spoonful more of the mayo. Top each chicken piece with a pickled cucumber slice