Welcome to another one of the STOKES + X-Plated articles!
We partnered with our friends at X-Plated to give you some mouth watering restaurant-style recipes that will blow your guests away!
Watch as host Chris Patheiger teams up with Niagara’s best chefs to create restaurant-style dishes right in your kitchen!
Find out what they’re cooking below!
Summer is in full swing (kind of) so it’s only normal to fire up the grill and get that BBQ going. If you’re unlucky with the weather this year, just bring it inside and enjoy the heat! John Vetere from Brushfire Smoke has a recipe for you that is really bringing the heat! We’re totally here for it!
Bring a taste of Nashville (with an Asian influence) into your kitchen, with the help of all the essentials!
Every great meal needs a liquid companion. Our Grilling & Chilling Beer Glasses, Set of 4 are a must-have for that delicious and fresh beer!
In order to get that perfect flavour, use our thinkkitchen Cooling Rack to cool and soak up the taste!
This delicious dish isn’t complete without a set of dishes to display!
- 6 Chicken thighs boneless, skinless, large size.
- 100 ml Chinese Black vinegar
- 4 tbsp Chinese chilli paste doubanjiang
- 4 tbsp Sambal
- 500 ml AP flour
- 250 ml Rice wine vinegar
- 150 ml Sugar
- To season Kosher salt
- 6-8 pc Radish cello red
- 3 pc Shallots
- 1 tbsp Sesame oil
- 1 bunch Green Onion
- 2" pc Ginger
- 2 L Canola oil for frying
- 100 ml Soy sauce
- 50 ml Sherry vinegar
- 250 ml Mayonnaise
- 100 ml White or Blond miso paste
- 2/3 tsp kosher salt
- 3 tsp white pepper
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/3 dried oregano
- 1 tsp celery salt
- 1 tsp mustard powder
- 4 tsp paprika
- 2 tsp garlic powder
- 1 tsp ground ginger
- 4 Eggs
- 12 pc Garlic cloves
- 6 pc Star Anise
- 1 pc Cinnamon/Cassia Bark
- 4 tbsp Green Sichuan Peppercorns
- 4 tbsp Red Sichuan Peppercorns
- 10 pc Chinese red dried chili
- 3 tbsp Sesame seeds white
Take chicken thighs and marinate in Chinese black vinegar, doubanjiang and sambal. Set aside.
Make pickling liquid using rice wine vinegar, sugar, salt and water. Bring to boil and set aside.
Meanwhile, slice radish and shallots thin on a mandolin. Pour boiling pickling liquid overtop and drizzle with sesame oil. Allow to cool to room temp before refrigerating. Next, slice scallions very thin into a container, grate ginger using a microplane and mix with canola oil, soy sauce, sherry vinegar and sesame oil. Set aside to marinate.
Put mayo into a bowl, add in miso paste and whisk vigorously until incorporated. Drizzle in black vinegar to adjust acidity. Transfer to squeeze bottle. Set up a breading station with the seasoned flour and the eggs. Dip marinated chicken thigh into the flour, then egg, then flour again. Set aside.
In a dry frying pan, toast sesame seeds until fragrant, set aside to cool.
In a sauce pot, fill half way up with canola oil, turn on medium heat. Add in garlic, green onions and ginger. Cook until tender. Add in spices - Sichuan peppercorns, cassia bark, star anise. After fragrant whisk in doubanjiang and turn off heat to infuse.
After 25 minutes, remove the star anise and cassia bark, blend mixture in a mixer until smooth. Keep warm in pot.
Preheat fryer oil to 350F. Working in batches, fry chicken thigh in the hot oil until very crispy and cooked through or internal temp reaches 160F. Transfer to rack and dunk fried chicken in warm Sichuan oil, be sure to coat it well. Transfer to resting rack and season well.
Assemble the dish with the fried chicken on the bottom, squeeze dots of aioli onto the chicken, followed by ginger scallion sauce, radish and shallot pickle and then top with toasted sesame seeds.
We’ve got you covered on what you’ll need and how to make this awesome spin on a Southern dish. If you want to see Vetere on X-Plated in action, watch his episode here.