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Black Sriracha Lacquered Chicken Thigh

with Crispy Potato Pave, Charred Bok Choy & Black Sriracha Sesame Tuile

Ingredients

Chicken

• 4 skin-on chicken thighs, deboned
• 4 tbsp black sriracha
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 3 garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tsp brown sugar
• Cracked black pepper

Potato Pave

• 4-5 large Agria potatoes
• 50 ml cream
• 40 g butter, melted
• Salt and black pepper

Black Sriracha Sesame Tuile

• 30 g black sriracha
• 20 g water
• 15 g plain flour
• 15 g neutral oil
• 1 tbsp black sesame seeds
• Pinch of salt

Spring Onion Oil

• 2 spring onions
• 2-3 tbsp neutral oil
• Pinch of salt

Charred Bok Choy

• 2 baby bok choy, halved
• Small drizzle neutral oil
• Pinch of salt

Garnish

• Spring onion, finely sliced
• White or black sesame seeds
• Optional: flaky sea salt

Method

Marinate the Chicken

1. Combine black sriracha, soy, rice vinegar, sesame oil, garlic, ginger, brown sugar and black pepper
2. Coat chicken thoroughly and refrigerate in a bag or a container

Make the Potato Pave

1. Preheat oven to 160°C / 320°F
2. Thinly slice potatoes using a knife or mandoline
3. Layer potatoes into lined baking tin, lightly brushing cream and butter mixture every other layer
4. Season lightly with salt and pepper
5. Cover with baking paper and compress with weight
6. Bake while compressed 70-90 minutes until tender

Chill the Potato Pave

1. Keep the pave compressed after baking
2. Refrigerate for at least 2-4 hours, or until fully firm
3. Once chilled, remove from tin and cut into rectangles

Make the Black Sriracha Sesame Tuile

1. Combine black sriracha, water, flour, oil, black sesame and salt
2. Spread paper-thin onto lined tray
3. Bake at 160°C / 320°F until crisp and lightly translucent
4. Cool fully before handling

Make Spring Onion Oil

1. Add chopped spring onion greens to warm oil
2. Blend with oil and salt until smooth

Crisp the Potato Pave

1. Heat neutral oil and small knob of butter in pan
2. Fry the pave on all sides until deep golden and crisp
3. Drain briefly on paper towel

Cook the Chicken

1. Preheat oven to 180°C / 350°F
2. Pat chicken skin dry
3. Place skin side down into cold-medium pan and press firmly
4. Cook 8-12 minutes until deeply golden and crisp
5. Flip and cook flesh side for 1 minute
6. Transfer to oven for 6-10 minutes
7. Rest for 5 minutes

Char the Bok Choy

1. Heat lightly oiled pan over high heat
2. Char bok choy cut-side down until caramelised
3. Season lightly with salt

Make the Glaze & Lacquer the Chicken

1. Once the chicken has gone into the oven, pour the remaining marinade into a small saucepan
2. Simmer until reduced, glossy and slightly thickened
3. Brush chicken generously with the glaze
4. Place briefly under hot grill until bubbling and lacquered
5. Repeat once if desired
6. Rest 1-2 minutes before slicing the chicken

Plate the Dish

1. Place potato pave onto a plate
2. Slice chicken and lean against pave
3. Add charred bok choy alongside
4. Insert black sriracha sesame tuile into pave
5. Spoon spring onion oil around the plate
6. Finish with spring onion, sesame seeds, and optional flaky sea salt

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