Mamahuhu is the food collective created by two friends André and Lucas in 2017. The challenge? Demystify Chinese cuisine with their small restaurants with a festive atmosphere: the neighborhood canteen Panda Panda , the typical Hong Kong cha chaan teng called Tiger Tiger and Dumpling Queen , the address dedicated to take-out.
On the occasion of the release of their first cookbook Mamahuhu: Chinese pop and uninhibited cuisine published by Webedia Books , the boys reveal the secrets of their bestseller : Taiwanese fried chicken , served with pop -sweet corn . An absolute killing!
Instructions for use in 5 key steps!
1 - Stock up in good Asian spots in Paris
Mamahuhu's good addresses: “For chicken , no particular recommendation, your local butcher is enough. For panko , the Japanese breadcrumbs used for frying , you can find it in any Asian grocery store .
But if you are looking for a slightly special address, we recommend Koozo Mart next to Belleville, Kioko or K-mart. And for all that is vegetables, go to the markets of Bastille, or to that of Charonne ” .
Koozo Mart , 22 rue de Lappe, Paris 11th
Kioko , 46 rue des Petits Champs, Paris 2nd
K-Mart , 4-8 rue Saint-Anne, Paris 1e; 9 rue du Colisée, Paris 8th; 9-11 rue Robert de Flers, Paris 15th
2 - Establish the shopping list
For the fried chicken:
2 chicken thighs (boneless and with the skin on)
70 g panko breadcrumbs
30 g sweet potato starch
6 basil leaves
25 g of sweet popcorn
1 lime
vegetable oil for frying
For the marinade:
1 teaspoon of light soy sauce
1 teaspoon of chopped garlic
½ teaspoon sesame oil
½ teaspoon of a 5 spice blend
½ teaspoon of potato starch
½ teaspoon of chopped ginger
20 cl of fermented milk
1 pinch of Shichimi 7-spice blend or chili powder
salt pepper
For the spicy mayo:
500 g of good quality homemade or industrial mayonnaise
40 g of sweetened condensed milk
1 tablespoon Shichimi 7-spice blend
3 Marinate the chicken with love
Cut the chicken thighs into pieces of 50 to 60 g. Put them in a salad bowl with all the marinade ingredients, film and set aside in the refrigerator for at least 2 hours (ideally the night before). After 2 hours, take out the preparation and let stand 10 to 15 minutes at room temperature.
4 Prepare according to the rules of the art
Combine the panko breadcrumbs and sweet potato starch in a bowl . Heat the oil in a saucepan over high heat, at around 180 ° C. Fry the basil leaves for a few seconds and set aside on paper towels. Dip the chicken pieces in the panko / sweet potato starch mixture. Then fry the chicken thighs in the same oil for 5-6 min. Drain and serve the chicken with the popcorn , fried basil and a dash of lime .
5: serve it with a good dose of pop culture
On the tasting side, you have two options:
- Dip it in the spicy mayo . For the preparation, it's very simple: just mix all the ingredients in a small bowl, and it's ready!
- Otherwise, we stuff him in bao . In this case, we buy our ready-made buns at Paris Store, Tang Frères or Maison Huang, and we carefully lay out a layer of spicy mayo before stuffing them with a piece of chicken.
Paris Store , 5 boulevard de la Villette, Paris 10; 10 boulevard de la Villette, Paris 19th; 10 rue de l'Evangile, Paris 18th district; 44 avenue d'Ivry, Paris 13th
Tang Frères , 8 rue de Belleville, Paris 20; 168 avenue de Choisy, Paris 13; 48 avenue d'Ivry, Paris 13th
Maison Huang , 5 rue de l'Échiquier, Paris 10th
Mamahuhu: Chinese pop and uninhibited cuisine , Lucas Sauquet and André Tan, Webedia Books, € 2 8
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