Angry Chicken

Recipe byMasaharu Morimoto

Notes:

This is one of the most popular dishes on my menu. Here you can see how I've been influenced by one of my favorite Indian dishes: tandoori chicken. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor. (Proceeds support Japan. Recipe courtesy of Masaharu Morimoto)

Categories:

Ingredients:

2 chickens, 3 1/2 to 4 pounds (2 kg) each, quartered
Spicy Yogurt Marinade
2 cups chicken stock
24 assorted fresh hot green and red chile peppers
2 tablespoons grape seed oil, or other vegetable oil
Fried Rice Noodles
Lime wedges, for serving

For the SPICY YOGURT MARINADE:

Makes about 31/2 cups

1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cardamom seeds
1 teaspoon chile powder
1/2 teaspoon garam masala
1/2 teaspoon salt
11/2 cups hot sauce, preferably Frank's
11/3 cups plain yogurt
1/2 cup heavy cream
1/2 cup soy sauce

For the FRIED RICE NOODLES:

Vegetable oil, for frying
1 bundle of thin rice noodles (mai fun)

Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated.
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