Global Chicken Platter & Sauce Trio

Directions

For the Black Vinegar-Glazed Fried Cauliflower

1. In a mixing bowl, whisk together tempura batter mix and cold water until smooth. Coat the cauliflower florets in the batter, then toss in panko to coat evenly
2. Heat grapeseed oil in a deep pan or fryer to 350°F. Fry the breaded cauliflower florets in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels
3. In a small saucepan, whisk together black vinegar, maple syrup, and water. Bring to a simmer over medium heat. Dissolve the cornstarch in 1 tsp water and add it to the glaze, whisking constantly. Cook for 1-2 minutes until the glaze thickens to a glossy consistency. Remove from heat
4. Toss the fried cauliflower in the black vinegar maple glaze until evenly coated. Garnish with roasted black sesame seeds.
5. Place ranch dressing in a small bowl and top with crushed Calabrian chili peppers in oil. Arrange the glazed cauliflower on a plate or skillet. Serve with the ranch dipping sauce on the side

For the Calabrian Chili Maple-Glazed Chicken Drumsticks

1. Preheat the oven to 375°F. In a small bowl, mix maple syrup, crushed Calabrian chili peppers, whole Calabrian chili peppers, olive oil, salt, and pepper. Toss the drumsticks in the mixture until fully coated
2. Place the drumsticks on a baking sheet lined with parchment paper. Bake for 35-40 minutes, basting with the glaze halfway through, until the chicken is fully cooked and slightly caramelized
3. Mix chimichurri sauce with diced red onion and fresh cilantro
4. Plate the glazed drumsticks on a cast iron skillet or serving board. Serve with the chimichurri dipping sauce on the side

For the Preserved Lemon and Thyme Breaded Chicken Tenderloins

1. In a bowl, mix preserved lemon paste with fresh thyme leaves. Rub the mixture onto the chicken tenderloins
2. Set up a breading station: one plate with flour, one with beaten eggs, and one with panko. Coat each tenderloin in flour, dip into the eggs, and coat with panko
3. Heat grapeseed oil in a skillet over medium heat. Fry the breaded tenderloins until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels
4. Place Peruvian pepper sauce in a small bowl and top with diced red bell peppers. Arrange the chicken tenderloins on a serving board or skillet. Serve with the Peruvian pepper sauce on the side