Crispy Jerk Chicken with Tangy Miso Glaze
A home-cook friendly version of Corwin's dish (Top Chef Season 22). Chef's Improvements Simplified marinade time: Reduced from 4+ hours to 2 hours minimum for busy schedules Single fry method: Eliminated double-frying complexity while maintaining crispiness through cornstarch addition Accessible ingredients with purpose: Kept essential miso paste for umami depth while adding bourbon for American appeal Enhanced flavor profile: Added fresh hot pepper and bourbon for more dynamic taste Better texture contrast: Quick-pickled slaw with carrot adds crunch and acidity Streamlined process: Fewer steps without sacrificing quality Pro Tips Don't skip the room temperature step - cold chicken won't cook evenly Use a thermometer for both oil temperature and chicken doneness The bourbon glaze can be made up to 3 days ahead For extra crispy coating, let breaded chicken rest 10 minutes before frying
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- MARINATE THE CHICKEN
- Combine all dry spices in a large bowl: brown sugar, allspice, cinnamon, cloves,
- Whisk in soy sauce, lime juice, olive oil, green onions, minced garlic, and hot
- Place chicken in a large zip-top bag, pour in marinade, and massage to coat even
- Refrigerate for at least 2 hours or up to overnight
- MISO BOURBON GLAZE
- In a small saucepan, whisk together miso paste with 2 tablespoons of the bourbon
- Add remaining bourbon, brown sugar, ketchup, vinegar, Worcestershire, honey, pap
- Bring to a simmer over medium heat and cook for 8-10 minutes until slightly thic
- Strain through fine-mesh sieve for smoothness. Set aside
- SLAW
- Toss cabbage, carrot, and red onion with salt in a large bowl. Let stand 10 minu
- Whisk together vinegar, sugar, mayonnaise, and celery seed
- Drain any liquid from vegetables, then toss with dressing. Refrigerate until ser
- FRY THE CHICKEN
- Remove chicken from marinade 30 minutes before cooking to come to room temperatu
- Set up breading station: buttermilk in one bowl, flour mixed with cornstarch, sa
- Heat oil to 325°F in a heavy pot or deep fryer
- Dip each piece in buttermilk, then coat thoroughly in seasoned flour mixture
- Fry in batches for 12-15 minutes, turning once, until golden brown and internal
- Drain on wire rack for 2 minutes, then brush lightly with miso bourbon glaze whi
- To Serve
- Arrange glazed chicken on a platter with pickled slaw alongside. Serve extra gla