Josh Makes Fried Chicken From 3 Different Continents

Today, we're showing how fried chicken is cooked on three different continents! MK #099

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Time Stamps:
------------------------
India - 1:16
Ghana - 8:03
Honduras - 14:59

Recipe:
------------------------
Step 1: Indian Chicken 65
Ingredients
1 lb boneless skinless chicken thighs, cut into chunks
1 ½ tsp kashmiri chili powder
1 tsp coriander
½ tsp ginger garlic
½ tsp ground fennel
½ tsp turmeric
¼ tsp msg
¼ tsp black pepper
1 Tbsp lemon juice
Red food dye?
¼ cup corn starch
1 egg
½ tsp salt
Veg oil
1 sliced serrano chili
½ sliced onion
1 thin sliced garlic clove
6 curry leaves
Thin sliced raw red onion & lime wedges for garnish

1) Whisk all the marinade ingredients together then add chicken bits. Let sit for a few hours for best results.
2) Heat 1 inch of vegetable oil to 350 degrees and fry chicken being careful not to overcrowd the pan for about 4 minutes, until crispy.
3) Remove chicken and let drain.
4) Fry garlic, onions, chilies, and curry leaves for about 1 minute until toasty, then pour on the chicken.
5) Garnish with lime wedges and raw onion.

Equipment
1 large mixing bowl
Whisk
1 cast iron pan
1 sautee pan
Slotted spoon
Paper towels

Step 2: West African Fried Chicken
Ingredients
2 wings
2 thighs
2 drumsticks
2 tsp grated ginger
3 cloves garlic
¼ onion
1 tsp thyme leaves
1 tsp curry powder
1 serrano pepper
1 bouillon cube
Salt and pepper
Vegetable oil for frying

1) Blend all the ingredients except for the chicken then pour into a medium stock pot. Add 1 cup of water and bring to a boil. Cover the chicken with a lid and let simmer for 15 minutes until cooked through.
2) Remove chicken and allow it to cool. Heat 1 inch of vegetable oil on high until it reaches 400 degrees in a cast iron skillet, then add the chicken pieces in.
3) Turn constantly until golden brown, then remove and drain.

Equipment
Vitamix
1 mixing bowl
Large sauce pot
Tongs
Cast iron skillet with veg oil
Draining rack

Step 3: Honduran Pollo Chuco
2 thigh
2 leg
2 wing
2 Tbsp lemon juice
1 Tbsp mustard
1 tsp ground oregano
1 tsp chicken bouillon
½ tsp cumin
¼ tsp black pepper
2 cups flour (seasoned with chicken bouillon, oregano, black pepper, cumin, salt)
3 unripe plantains
1 squeeze bottle creamy sauce (mayo, crema, ketchup, mustard)
1 squeeze bottle red sauce (any thin red hot sauce tbh. Canned Enchilada sauce?)
1 jar pickled red onions w/ beet juice
1 bowl pico de gallo + finely diced radish
1 bowl coleslaw (vinegar, no mayo)

1) Marinade the chicken in lemon juice, mustard, and spices. Dredge in flour and fry.
2) Peel the plantains then fry in the same oil as the chicken.
3) Add chicken to a base of fried plantains