All posts tagged: friedchicken

The Big Food Fight

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Of the 481 accounts I follow on Twitter, aproximately: 200 are chefs 150are  restaurants 81 are food writers 50 are food fanatics and a fair few MasterChef contestants are thrown in there too. I am bombarded with tweets about new places to eat and new things to try. From the short-lived ‘Cronut’ hype of 2013 to the recent gravy-dipped burger trend that I keep bloody hearing about, its safe to say nobody’s stuck for choice when deciding what’s for dins. Take the beloved beefburger: Cool person 1: ‘Have you been to (restaurant title including one or more of the following words: dirty, bun, burger, cow, liquor, meat, patty). It’s the best burger in London!’ Cool person 2: ‘I beg to differ.. you’ve gotta try (another restaurant title including one or more of the following words: dirty, bun, burger, cow, liquor, meat, patty). Cool person 3: ‘What about (yet another restaurant title including one or more of the following words: dirty, bun, burger, cow, liquor, meat, patty)? It’s the bomb!’ Well, which is it then people?! Are these new places ‘WE’VE GOT TO TRY’ actually that special? Are …

Korean Fried Jumbo Chicken Wings

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If you’re in London, you have to try pop-up Izakaya ‘Beer & Buns’. Their jumbo fried chicken wings are served in 3 flavours and are seriously unctuous and morish – my fave is  Tebasaki Soy Garlic and is what gave me the inspiration for this recipe. Hot, juicy, tender chicken, with a proper crunchy KFC batter and a rich sauce that’s spiked with chilli and crammed with garlic and sticks to everything it gets in contact with (making it the worst first date food in history). I just had to bring this flavour into my own kitchen. I’ve never made proper fried chicken before so took inspiration from one of my favourite bloggers Helen Graves’ PKFC (Peckham Korean Fried Chicken) recipe. The sauce is the result of all my favourite Korean ingredients shaken about in a pan, and it’s magic. You can used it as a dipping sauce for prawn crackers or spring rolls, spread over roast chicken or pork, or tossed in noodles and stir fry. Korean Fried Jumbo Chicken Wings  (serves 3 – …

The Rise of the Chicken Shop, how not to do it & a Chicken orgasm at Clutch.

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The chicken shop market is a crowded coop.  Gone are the days that fried chicken was reserved as fuel for gangs of teenage boys or a second dinner for drunks stumbling home. Just like the burger before it, and the chip before that, fried chicken has shed it’s ‘fast food’ reputation and been given a makeover. First came the dirty (Monkey Fingers at CHICKENLiquor and the like); American-style chicken burgers and wings, clogging you up with thick, sticky stuff, served in paper wrap on a big metal tray (or dogs bowl, or whatever looks the most filthy). As tasty as this face-plant inducing, cheese-drenched, bacon-suffocated cuisine is, this type of eating is not sustainable. I mean, it’s not the right type of food to set you up for for a quiet night, let alone a night of dancing (plus, you don’t want to add to that morning-after guilt with the regret that you scoffed all that greasy poultry). Now there’s a surge of ‘high quality’ chicken shops that achieve perfect balance – that amazing fried …