Fried Chicken
Ginger, Fermented Shrimp, Thai Chile, Fish Sauce Caramel, Fresh Herbs
Chefs Evelyn Garcia and Henry Lu of Jūn | Houston, TX
Yield: 1 serving
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Marinade:
70 grams Thai shrimp paste
70 grams oyster sauce
45 grams fish sauce
15 grams sliced garlic
15 grams sliced ginger
Chicken:
One 3-pound chicken, butchered into 8 pieces
Thai Chile-Spiced Honey:
453 grams palm sugar
50 grams fish sauce
50 grams minced ginger
50 grams sliced Thai chiles
Flour Mix:
3 cups King Arthur Sir Galahad all-purpose flour
1 cup cornstarch
1 cup rice starch
¼ cup coarsely ground black pepper
To Assemble and Serve:
Oil for frying
Thai basil
Mint
Cilantro
Fish sauce
Lime juice
METHOD
For the Marinade:
In a Vitamix Commercial blender, add all ingredients and 60 grams water. Blend until smooth. Set aside.
For the Chicken:
In a vacuum bag, add chicken breast, wings, and half the Marinade. Mix to evenly coat, then seal. Set aside. In a separate vacuum bag, add thighs, legs, and remaining Marinade. Mix to evenly coat, then seal. Refrigerate chicken overnight. The next day, heat the water bath of an immersion circulator to 149°F. Cook chicken breast and wings sous vide 4 hours. Cook chicken thighs and legs sous vide 4½ hours. Transfer to an ice bath and let cool.
For the Thai Chile-Spiced Honey:
In a pot over medium heat, add sugar and 453 grams water. Cook until sugar has fully dissolved. Continue cooking until mixture has reduced by half. Stir in remaining ingredients. Remove from heat and let cool.
For the Flour Mix:
In a mixing bowl, whisk to combine all ingredients. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 300°F. In a mixing bowl, add herbs. Season with fish sauce and lime juice. Set aside. Remove Chicken from vacuum bags and transfer to bowl with Flour Mix. Toss to evenly coat. Add Chicken to hot oil and fry 10 minutes, or until golden brown. Transfer to the center of a serving plate. Serve with dressed herbs and 1 ramekin Thai Chile-Spiced Honey.
