General’s Chicken: Fried Chicken, Soy Caramel, Smoked Peanuts, Chiles and Cilantro by Chef Tobias Womack
Ingredients
Soy Caramel
Ingredients
Amount
Grapeseed oil
As needed
Sugar
1 pint
Distilled white vinegar
1 cup
Ginger, minced, peels reserved
½ cup
Garlic, minced, peels reserved
½ cup
Shao Hsing rice wine
½ cup
Kikkoman Soy Sauce
1/3 cup
Ground arbol chiles
¼ cup
Mushroom powder
2 tablespoons
Chile Oil
Ingredients
Amount
Szechuan peppercorns
1 tablespoon
Cumin seeds
1 tablespoon
Coriander seeds
1 tablespoon
Fennel seeds
1 tablespoon
Black peppercorns
1 tablespoon
Cloves
3 each
Black cardamom pods
3 each
Grapeseed oil
1 quart
Ground arbol chiles
½ cup
Bay leaves
3 each
Cinnamon sticks
3 each
Prickly ash oil
2 ounces
To Assemble and Serve
Ingredients
Amount
Cilantro
To garnish
Citrus wedges
To garnish
Method
For the Soy Caramel
- In a saucepan over high flame, heat oil and sauce garlic and ginger until lightly browned. Lower heat to medium, add sugar, and cook until dissolved, stirring constantly. Pour in vinegar and whisk to combine. Add chiles, rice wine, and soy and bring to a boil. Lower heat and simmer mixture 10 minutes, stirring constantly, until mixture is thick. Whisk in mushroom powder and season, as needed, with soy.
For the Chile Oil
- In a saucepan over medium-high heat, toast peppercorns, cumin, coriander, fennel,
cardamom, cloves, and cinnamon. Remove from heat, cool, and coarsely grind. In a large saucepot, combine oil, toasted spices, arbol chiles, bay leaves, cinnamon, ¼ cup garlic and ginger trimmings reserved from Soy Caramel, and prickly ash oil. Simmer for 1 to 6 hours, stirring occasionally. Remove from heat, cool, and strain through a chinois into a squeeze bottle.
For the Smoked Peanuts
- Prepare and heat smoker 200°F. Smoke peanuts for 2 hours. In a deep fryer, heat oil to 350°F and fry peanuts until medium brown. Remove from fryer and drain on paper towels until cool. Add peanuts to a food processor and coarsely grind.
For the Fried Chicken
- In a deep fryer, heat oil to 350°F. In a bowl, whisk to combine hot sauce and eggs. Dip chicken quarters in egg mixture and then flour, shaking off excess. Fry chicken until golden brown, 6 to 10 minutes. Drain on paper towels.
To Assemble and Serve
- To a large skillet or wok over medium heat, add Fried Chicken and drizzle Soy Caramel over top, tossing to coat the meat and further reducing the sauce. Add Peanuts and toss to coat. Plate Fried Chicken and garnish with cilantro and citrus.
Recipe by Chef Tobias Womack