Recipes, re-invented from cooking shows

Green Curry Chicken with Chili Crisp

Name: Green Curry Chicken with Chili Crisp
Prep time: 20 min
Cook time: 35 min
Total time: ~55 min

Prep. Time:

20 min

Baking Time:

35 min

Total Time:

~55 min

Serves:

4 servings

Jet Tila created this dish for Tournament of Champions ™ Season 7. Competing in the Sweet 16 round against Claudette Zepeda in a 35-minute Randomizer battle, Jet built a whole chicken green curry around five randomized ingredients: whole chicken, Fresno peppers, rolling grill basket, weeknight dinne...

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Ingredients

THE CHICKEN
Whole chicken (3–3.5 lb / 1.3–1.6 kg) — butchered: back/carcass for stock, thighs deboned, breasts separated
Neutral oil — 2 tbsp + for frying / 30 ml + for frying
Fish sauce — 1 tbsp / 15 ml — for pan-finishing thighs
Cinnamon stick — 1 — toasted in rolling grill basket, then added to braising liquid

EXPRESS CHICKEN STOCK
Water — 3 cups / 720 ml
Salt — to taste

GREEN PEA CURRY SAUCE
Green curry paste — 2½ tbsp / ~42 g (Fix-It: reduced from 3 tbsp; adjust to taste)
Coconut milk — 1 can (13.5 oz) / 400 ml — full fat
Chicken stock (from above) — ¾ cup / 180 ml
Fresno peppers — 3–4 — roasted in rolling grill basket; half for curry, half for rice and crisp
Frozen green peas — 1 cup / 150 g — split: half folded into curry sauce, half served whole
Fish sauce — 1 tbsp / 15 ml
Palm sugar or light brown sugar — 1 tsp / 4 g
Makrut lime leaves — 3 — optional but recommended

COCONUT FRESNO PILAF
Long-grain jasmine rice — 1½ cups / 280 g — rinse well
Coconut milk — ½ cup / 120 ml
Chicken stock — 1½ cups / 360 ml
Fresno pepper, roasted — 1 (from above) — diced fine
Salt — ¾ tsp / 4 g
Fried basil — small handful — deep-fried 5 seconds in neutral oil; drain and season

FRESNO CHICKEN FAT CHILI CRISP
Fresno peppers — 2 (from grill basket) — roasted; skins removed, seeds optional
Chicken fat (rendered from frying) — 3 tbsp / 45 ml
Neutral oil — 2 tbsp / 30 ml
Garlic, sliced thin — 3 cloves
Shallot, sliced thin — 1 small
Gochugaru chilli flakes — ½ tsp / 1 g
Fish sauce — ½ tsp / 2.5 ml
Sugar — pinch

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Instructions

STEP 1: BUTCHER THE CHICKEN
Break down the whole chicken: remove the backbone and any excess carcass pieces and place in a pot. Debone the thighs, keeping the skin intact. Separate the breasts. Season all pieces lightly with salt.

STEP 2: MAKE EXPRESS CHICKEN STOCK
Cover carcass pieces with 3 cups / 720 ml cold water. Bring to a boil, skim foam, reduce heat and simmer for 20 minutes while you prep other components. Strain and reserve. This stock goes into both the pilaf and the curry sauce.

STEP 3: ROAST FRESNO PEPPERS IN THE ROLLING GRILL BASKET
Place Fresno peppers in the rolling grill basket and char over direct high heat (or under a broiler), rolling frequently, for 5–8 minutes until blistered and soft. Remove and cool briefly. Peel and split into three uses: curry sauce (2–3 peppers), pilaf (1 pepper, diced), chili crisp (2 peppers). Reserve all rendered juices.

STEP 4: TOAST CINNAMON IN THE ROLLING GRILL BASKET
In the same grill basket, toast a cinnamon stick for 2–3 minutes until fragrant. Reserve for the braising liquid.

STEP 5: BUILD THE GREEN PEA CURRY SAUCE
In a wide pan, combine canned green curry paste with coconut milk over medium heat. Stir well. Add 3 of the roasted Fresno peppers (torn), fish sauce, sugar, makrut lime leaves, and ¾ cup / 180 ml chicken stock. Simmer for 5 minutes until slightly reduced and fragrant. Use 2½ tbsp curry paste for the corrected spice level; taste and adjust incrementally if desired. Fold in half the frozen peas for colour and sweetness. Reserve one-third of the sauce for serving alongside the finished dish.

STEP 6: MARINATE AND FLASH-FRY CHICKEN THIGHS
Roll deboned thighs in 2–3 tablespoons of the curry sauce to coat. Heat frying oil to 375°F / 190°C. Fry thighs skin-side down for 3–4 minutes until golden and crispy. Remove and drain.

STEP 7: BRAISE THIGHS IN CURRY SAUCE
In the wide pan with remaining curry sauce, add the toasted cinnamon stick and 1 tablespoon / 15 ml fish sauce. Nestle the flash-fried thighs in skin-side down. Braise over medium-low heat for 8–10 minutes until cooked through. Remove thighs and rest. Stir the remaining whole frozen peas into the sauce and warm through.

STEP 8: COCONUT FRESNO PILAF
Combine rinsed rice, coconut milk, chicken stock, and the diced roasted Fresno pepper in a heavy saucepan. Bring to a boil, stir once, cover tightly, and reduce to the lowest heat. Cook for 10 minutes. Remove from heat and rest covered for 5 minutes — carryover will finish the rice to al dente without overcooking. Fold in fried basil just before plating.

STEP 9: MAKE THE FRESNO CHICKEN FAT CHILI CRISP
In a small saucepan combine chicken fat and neutral oil over medium heat. Add sliced garlic and shallot; fry until lightly golden, about 3–4 minutes. Add chilli flakes. Remove from heat and immediately pour over the peeled roasted Fresno peppers plus their rendered juices. Season with fish sauce and a pinch of sugar. Allow to infuse for 5 minutes.

STEP 10: PLATE
Spoon a generous base of coconut Fresno pilaf into a wide bowl or onto a plate. Slice rested thighs and shingle over the rice. Ladle curry sauce around and over the chicken, using the reserved additional sauce to ensure it is present as its own element on the plate. Drizzle chili crisp over the top. Scatter fried basil. Serve immediately.