Subj : Top Parisian Noshes - 06
To   : All
From : Dave Drum
Date : Wed Mar 01 2023 05:18:00

The Fried Chicken at Reyna: Maybe you don't go to Paris to eat wings,
but that might change after trying the chef Erica Paredes's twice-fried
chicken, which comes topped with one of three sauces: adobo, a balsamic,
sugar and soy glaze topped with garlic yogurt (not much heat); the Patis
Caramel, made from fish sauce (lip-tingling heat); and the Pinatubo, a
spicy mango habanero option with chile oil and bird’s-eye chiles
(full-mouth fire).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twice Fried Chicken
 Categories: Poultry, Sauces
      Yield: 10 servings
 
      9 oz (250 g) chicken wings; drum
           - and center joint separated
           - tips reserved for stock

MMMMM---------------------------BATTER--------------------------------
    1/4 c  Rice flour
    1/3 c  Cold water
    1/3 c  A-P flour; for dredging
           Palm oil; for deep-frying

MMMMM----------------------SOY GARLIC SAUCE---------------------------
    1/4 c  Soy sauce
    1/4 c  Corn syrup
      1 tb Red chile paste
      2 tb Chinese rice wine
      2 cl Garlic; crushed
      2 tb Cornstarch
           +=DISSOLVED IN=+
    1/4 c  Water
 
  Combine rice flour and cold water. Set aside.
  
  Preheat oil to 350ºF/175ºC in a frying pan.
  
  Dip chicken wings in batter then dredge in rice flour.
  Deep-fry for 5 minutes. Drain on paper towels or baking
  paper. Cool for 2 minutes then fry again for another 2
  minutes over high heat.
  
  To make the sauce, combine soy sauce, corn syrup, rice
  wine, garlic, and bring to a boil. Lower heat and mix in
  cornstarch, simmer until thickened. Toss chicken in
  sauce before serving.
  
  Yield: 10 drummettes and 10 wing tips
  
  By: Erica Paredes
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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