- 3 pounds chicken drummettes, rinsed and patted dry
- 3/4 cup hot pepper sauce
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 3 tablespoons Essence, recipe follows
- 2 cups cored and shredded Chinese (Napa) cabbage (about 1/2 pound)
- 1 cup stemmed and chiffonaded mizuna greens
- 1 cup peeled and shredded carrots
- 1 cup peeled and shredded daikon radishes
- 1/4 pound snow peas, trimmed, blanched and cooled, and finely sliced (about 1 cup)
- 1/2 cup mung bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped Chinese parsley leaves (cilantro)
- 2 tablespoons olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1 teaspoon chili paste
- 1/2 cup mayonnaise
- Freshly ground black pepper
- 2/3 cup unsalted roasted peanuts
- Vegetable oil, for deep-frying
- 2 cups bleached all-purpose flour
Combine the chicken, pepper sauce, salt, and pepper and 2 teaspoons of the Essence in a large sealable bag or shallow glass container. Toss to coat the chicken evenly. Cover the glass container, if using, with plastic wrap and refrigerate for 1 hour to 2 hours.
In a large bowl, combine all the ingredients for the Asian slaw and toss well. Adjust the seasoning, to taste, and refrigerate until ready to serve, up to 2 hours.
In a large, deep pot, add enough oil to come halfway up the sides to 360 degrees F.
Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. In batches, add the chicken pieces and toss to coat evenly.
Carefully add the chicken pieces to the hot oil and deep-fry, turning occasionally, until golden-brown, about 10 minutes. Using a slotted spoon, transfer to paper towels. Lightly season the chicken with the remaining 1 teaspoon Essence.
To serve, divide the slaw and chicken among 6 plates and garnish with the peanuts and cilantro sprigs. Serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.