In this episode of Ludo à la Maison, the LA chef shows us his favorite fried chicken recipe.
[MUSIC] Bonjour. Welcome to Ludo a la Maison. Today, fried chicken. I become famous for my fried chicken. I have a food truck for three years. I mean, I was a colonel, not KFC, but Ludo Colonel. People's making joke about me, like put my face onto the KFC guy's. No seriously, I wanna tell it was funny, but. But now I'm obsessed with fried chicken. So first, the marinade. We need some good quality of soy sauce, sesame oil, chili oil. I don't know why. **** oil or chili? I said **** oil? Okay, we start again. Chili oil, not **** oil. I know I said **** before, chili oil. So I'm gonna pour the soy sauce in the bowl, sesame oil. Chili oil and not chili oil. I'm gonna microplane the garlic, okay. Just do be careful with your finger, that's it. [SOUND] And now, I'm gonna microplane also ginger to really extract a lot of flavor with a microplane. You really get this little paste here. Look at this, you see that? So you can see, a lot of ginger. I love ginger. I think in my cooking, I use more ginger than garlic. Mix everything. Voila! The marinate is ready! Now I'm going to cut our chicken. Bok! Bok! Bok! Bok! Bok! I am going to take a knife, a chef's knife. First, cut the leg. A little incision here, crack it, get the bone out [MUSIC] here we are, now we're going to get our breast. The bone is here. Take your knife and you just follow the bone here. And after this don't want to waste everything. Again, use your finger you will feel, okay. Viola. Now, cut the breast in two piece. Breast here, legs. Et voila, easy. And I'm gonna do, put my chicken in the marinade, everything together. So now I'm gonna put the chicken in the fridge for a good hour, but no more than 12 hours. [MUSIC] So what I want to do now, sweet and sour. Piquillo sauce, a little bit spicy, a little bit sweet. A lot of vinegar. I love vinegar. So for that we'll put the raspberry vinegar, regular sugar, piquillo peppers. Usually the come in cans, okay guys, not fresh. Tabasco, shake it, put a little bit now, we can always add more at the end. And we're going to leave it on the high. Bring it to a boil. And then after I'm going lower the heat and leave it on simmer for like one hour and a half Until it become a little bit like a syrup consistency. I love this asian sauce like a vinegar, sweet and spicy, I love that. And notice the vinegar and the sugar becomes very, very syrupy. So I put this sauce in the blender. Voila. Taste, make sure I want more spicy, if I want more salt. It's good. Put back my sauce here in my pan now. Let simmer a little bit and we're good, boom. Now, time to fry our bird. Fried chicken is something I love to do. Never getting bored cooking fried chicken, never. We're not fry in regular oil like grapeseed oil or peanut oil. We're going to fry it in duck fat. Why? To add more flavor to the chicken. We're going to fry the chicken at 350. To see if my oil is hot enough, I just take a little bit of a potato and I'm just gonna put it here. Not yet, the [UNKNOWN] is not hot enough. You can see some bubble [UNKNOWN] I'm not very aggressive so it's not ready. So I told [UNKNOWN] if you have a tomato, how do you say tomato? [CROSSTALK] Use a thermometer or whatever [UNKNOWN] I cannot say this [UNKNOWN] So I think my oil is hot now. [UNKNOWN] Get the marinated chicken here. [UNKNOWN] it is beautiful. So now what we're gonna do just strain very well our chicken, and just put the chicken in corn starch, that's it. We will do better meat Or flour, no, just cornstarch. So I take my chicken legs here, [UNKNOWN] really [UNKNOWN] the meat in the cornstarch. Press to get a good coat like the sounds like when you walk in the snow. Crazy? So we have our chicken here. White meat dark meat, we're going to fry them separately okay because it's not going to be the same time of cooking. One, but be gentle. Don't drop the chicken, wait for the chicken to get bubbly. After you drop it As you can see I just put a four piece of chicken here. You don't want overload your pot with too much chicken. Two reasons. You're going to drop the temperature of the pot, okay? And also you want to make sure good circulation. And all around the meat. If you put too much chicken you're not gonna get the good crispy coating. Fried chicken is so technical. She can tell by the skin. You want to have the skin to be very crispy, better so the meat is very, very moist. That's what is very difficult. It will lead to get these two thing together perfect. [NOISE] I just love to look at it. We are going to wait. It should be ready about now. What we created was this big leg. So how do you know your chicken is cooked? I take my fork and stick it inside my chicken like and wait for 10 seconds like this. It's hot, so it's cooked, very cooked. Now seasoning your chicken, now kosher salt. Make sure to put salt everywhere, and after, I just use a little bit of herbs de Provence. That is the best herbs de Provence you can find in America. You know why? Cuz the brand is made by the French guy called Vito [UNKNOWN]. Convey it on my website. Voila, Duck fat fried chicken, with Piquillo sauce and [FOREIGN]. The sound of the skin or the crust making this sound between between your tooth is pretty magical. You know? It's good. Love the sweet with the sauce, the sour with the vinegar, [MUSIC] We need to talk. [MUSIC]