- Jewish Learning
I love this recipe because it’s an elevated twist on a classic dish that every mom makes at least once a week (in my house, three times a week. ) In my book, the perfect bite has to include something spicy, something sweet, something acidic, and something crunchy and this recipe hits all those notes! A great hack is to keep bags of this chicken pre-marinated in your freezer; this way when you are “short on thyme” you can pull one out and you are ready to get frying! We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. To watch Jessica’s takeover, click HERE!
1 (2-pound) pack chicken pargiyot, sliced in half
1/4 cup seasoned rice vinegar
1/4 cup mirin
1/4 cup agave
1/4 cup Gefen Soy Sauce
1/4 cup sweet chili sauce
1 cup flour
1/2 cup panko crumbs
1/2 cup sweet chili panko crumbs
1/2 cup Gefen Corn Flake Crumbs
1 honey crisp apple, julienned
handful of baby watercress
zest and juice of 1 lime plus the juice of 1 additional lime
2 tablespoons agave
2 tablespoons seasoned rice vinegar
1/2 teaspoon sriracha
1/2 chopped jalapeño
Marinate the chicken for at least two hours or overnight in the fridge.
Season the flour (I season it with some onion powder, garlic powder, paprika and salt). Dip chicken in the flour, making sure it gets fully coated.
Next, whisk eggs and add the chicken.
Lastly, combine regular and sweet chili panko crumbs and cornflake crumbs and coat the chicken.
In a heavy Dutch oven over medium-high heat, add canola oil. I use a Dutch oven pot because I have found that stainless steel pots get too hot to quickly and deliver an uneven fry.
To check if the oil is ready, put in the back of a wooden spoon, and if bubbles form around it, it’s good to go! Add the breaded chicken to the oil and fry until golden.
Place the chicken on a cooling rack to get a perfect all-around crispy crust. Season with salt.
Whisk agave, rice vinegar, sriracha, jalapeno, and lime juice until combined. Pour over salad.
Toss together apple, pea shoots, and watercress. Add lime zest.
Finish the plate with some lime zest for brightness and some flaky Maldon salt. And now you have the perfect appetizer to serve at your Chanukah party!
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