Henry: "So I made fried chicken, and then you have a polenta on the bottom with a chicken stock gravy, and then a maple chili ginger honey that goes right over the chicken."

Judges

"I wish the piece of fried chicken I had was a little moist, but I. I like that gravy."

"I think the gravy is actually pretty flavorful."

"Looking for more maple flavor."

"I got so little gravy. You're all talking about this gravy."

"There was a pool of it."

"Mine is not a pool. Mine is what I would call a driblet."

"The chicken is the problem. For me, it's not the interior of the chicken. I find it has flavor. It's the outside of the crust. I find it to be dry and slightly crumbly."

"Yeah. The oil was maybe a little too hot. It darkened a little too much the crust."

Judges Table

Henry, let's start with you. Can you just walk us through the dish? My first thought was generous chicken with the maple glazed chili. Have that balance. Was your oil right temperature that you wanted or. I was using the same oil as Zubair. Got it. Okay. You said you want to do a general sour chicken, but I didn't get that from this dish. I should have definitely put more sauce onto the chicken itself and dipped it in there. My piece of chicken was actually tender inside. It was just the outside that felt a little dry. The crust was brittling out of the chicken.