Recipe: fried chicken with lime chili sauce

Three friends who prepare seriously delicious dishes with plenty of fun and a mountain of passion: that’s the men of De Worsten van Babel. Wherever Jasper and Marius Gottlieb and Hugo Kennis go, there has to be cooking. Preferably using the available resources and ingredients from as nearby as possible. In De Worsten van Babel koken overal, you’ll learn how to cook duck breast sous vide in a cool box or how to make the most delicious fried chicken yourself, like this one.

“We think you can always eat fried chicken, but especially when you’re drunk, it’s all you want. Yes, frying while drunk is dangerous. But without eating drunk fried chicken, life isn’t worth living anyway. You can make the lime chili sauce in advance.”

How to make fried chicken with lime chili sauce

• Bring the water, rice vinegar and sugar to the boil until a light syrup forms.
• Halve the red peppers and the madame-jeanette pepper. Remove the seeds and membranes if you don’t want the sauce to be too hot; leave them in if you’re going for extra spicy. Pound the peppers with the sea salt.
• Peel and finely chop the garlic. Peel and grate the ginger.
• Heat a splash of olive oil in a pan and sauté the garlic, ginger and pepper mixture. Grate the zest of the 2 limes over it and squeeze in the juice of 1 lime. Add the sugar syrup and cook everything briefly. Leave to cool.
• Serve the chicken with the chili sauce, preferably on a newspaper and while you’re extremely under the influence of something that boosts your appetite with friends. The chili sauce keeps well in the refrigerator for quite a long time.
• Mix the buttermilk with all the spices. Stir in the chicken wings and refrigerate for at least 2 hours, but preferably overnight.
• Heat the sunflower oil to 170 °C.
• Pour the flour into a bowl or deep plate. Remove the wings from the buttermilk and coat them in the flour without letting them drip dry. It’s fine if the chicken becomes a little clumpy.
• Fry the chicken for approximately 5 minutes until beautifully golden brown.

Title: De Worsten van Babel koken overal
Author: Jasper & Marius Gottlieb and Hugo Kennis
Price: €25
Publisher: Nijgh & van Ditmar

Also read:

• How to make KFC-style crispy chicken
• How to: fry chicken WITHOUT a deep fryer
• Reheating chicken: yes or no?