Fried Chicken & Potato Aligot
Ingredients
Fried Chicken Marinade
- 1 Chicken thigh
- ½ cup Buttermilk
- 1 tsp Ginger; peeled and grated
- 2 cloves Garlic; finely chopped
- 1 tsp Salt
- ½ tsp Pepper
- 1 tbsp Soy sauce
- 2 tbsp Mirin
Crumb
- ½ cup Potato starch
- ½ cup Chickpea flour
- ¼ cup Cornflakes (GF) ; roughly chopped
Potato Aligot
- 1 kg Agria potatoes; washed & peeled
- 1 cup Cream
- ¼ cup Butter
- 2 tsp Garlic powder
- ¼ cup Grated cheese
- ¼ cup Mozzarella cheese
- To taste Salt & Pepper
Method
Marinade
- Butterfly chicken to ensure even cooking.
- Place all ingredients into a bowl. Chill in the fridge for a minimum of 30 minutes but ideally 4 hours.
Crumb
- Mix all ingredients into a bowl. Lightly crush cornflakes with your hands to provide the fried chicken with texture.
Potato Aligot
- In a sauce pot, put cream and butter. Bring over medium heat until almost boiling. Simmer to reduce ¼ the volume. Remove from heat then add in both cheeses. Mix until the cheeses are melted.
- Chop potatoes into roughly even pieces. Place into a pot and put cold water until potatoes are submerged. Season water with salt. Bring to a boil then simmer until potatoes are soft. Strain then mash whilst potatoes are still warm.
- Add in the cream & cheese mixture. Season to taste.
