Recipe: Zabb Fried Chicken

~ This is Day 67 ~

Before you do anything, go here to Fish Cheeks‘ website and buy their zabb seasoning because this recipe won’t work without it!

My favorite number 3 dish at Fish Cheeks is their zabb fried chicken wings! Zabb is a spice seasoning consisting of chili, lemongrass, makrut lime, salt, and sugar. Their wings are so incredibly scrumptious! Finger-licking, smackingly good!!!!

About two years ago, I have been conducting trials at home to recreate their zabb seasoning but was unsuccessful. Thanks to Chef Ohm for recently selling the seasoning now!!! Now that I know what exactly is inside, I’m still going to try and make it at home from scratch. I was only missing the lemongrass and makrut lime flavors.

Anyway, I live outside of their delivery zone and it’s been really rough looking at their gorgeous food on social media everyday during quarantine, so I finally got their seasoning and made fried chicken at home. Not exactly how they make it at the restaurant, I made drumsticks like how Korean fried chicken is made and tossed it with their zabb seasoning! For fried chicken, I prefer drumsticks over wings!

For the Marinade:

  • Salt, as needed
  • 1 TBS garlic powder
  • 1 TBS ground ginger
  • Splash of Chinese rice wine/white wine/vodka/booze
  • 8 chicken drumsticks

Cut slits on the drumsticks to maximize flavor absorption. Season chicken drumsticks generously with kosher salt, then marinate drumsticks with spices and flavorings in a shallow bowl or dish for 30 minutes in room temperature before frying.

For the Flour Mix:

  • AP flour
  • Cornstarch/Potato starch
  • Salt

I mix equal parts flour to starch and season it a little with salt.

For Deep Frying:

  • Grapeseed or canola oil
  • Thermometer

Take marinaded drumsticks and toss in flour mix, make sure to pat flour mix into and onto drumsticks. I like to shake them in a ziplock bag to fully coat the chicken. Place coated chicken on a wire rack and heat up oil.

Fry the chicken twice, once at 300°F, and the second time at 400°F. Internal temperature of chicken should be at least 165°F. After the second frying, while the chicken is resting on a clean wire rack, find your largest bowl and toss chicken generously with the zabb seasoning!

Recipe: Salsa Verde

Salsa Verde just means Green Sauce; it is uncooked and usually based on herbs (Italian, Spanish, French, German, Argentinian), however, Mexican salsa verde is based on tomatillos.

We make a very simple salsa verde in the restaurant. It’s vegan, there’s no anchovies at all.

  • 1 pint parsley leaves, packed tightly
  • Equal part grapeseed oil
  • 1 garlic clove
  • Pinch of salt

In a VitaMix, blend all ingredients on high for three seconds. Store in air-tight container and place in fridge.

Sample dishes:

Recipe: Melon Vinaigrette

At home, what do you usually do to with seeds when you cut melons such as cantaloupes and honeydews apart? Throw them away right? I sometimes put them in my mouth because the pulp sack around them is really sweet. However, I find it annoying that I have to eat them over the trash because I’m basically spitting out the seeds like a machine gun.

Anyway, save those seeds and pulp next time so you can make delicious melon vinaigrette!

  • Seed cavities from two melons (e.g. cantaloupe, honeydew, Crenshaw)
  • ½ cup white wine/white balsamic/champagne vinegar
  • 1½ cups neutral oil (e.g. grapeseed)
  • Salt
  • Xanthum gum (optional)

Push the seed cavities through a fine mesh strainer or chinois and reserve juices. The more juice you get out, the better.

In a VitaMix, pour reserved juices, vinegar, and oil into blender. Add a pinch of salt and a touch of xanthum to combine.

Sample dishes:

Recipe: Saffron Aïoli

Traditionally, aïoli is an emulsion of oil and garlic. When I use the term “aïoli”, it is an emulsified sauce containing oils, egg yolks, water, and flavorings, such as saffron or paprika.

Creates 1 pint.

  • Pinch of saffron
  • ½ lemon, juiced
  • 2 egg yolks
  • 1 pint neutral oil, such as grapeseed
  • Salt
  • Iced water, as needed

In a small bowl or container, infuse the saffron threads with the lemon juice. In a food processor/Robot Coupe, add the yolks and the lemon-saffron mixture, pulse until combined. Add the oil very slowly, in a steady stream, drop by drop until an emulsified base has formed. *Add a tiny splash of iced water (1 tsp). Once the yolks and oil have formed a stable base, you can pour the rest of the oil in. Season with salt and taste/adjust.

*Adding iced water to aïoli prevents it from breaking and also it thins out the aïoli, if you don’t want your aïoli to be too thick.

Sample dishes: