Skillet Fried Chicken with Green Curry Sauce and Succotash

By Marcus Samuelsson |

This summer, we have been serving this beautiful Skillet Fried Chicken at Streetbird Rotisserie in Harlem. I've gotten a lot of requests for the recipe, so I wanted to post it now with the delicious summer succotash we are serving. Make it now while corn and tomatoes are in season. If it's not summer, feel free to pair with your favorite seasonal side.

Prep Details

Servings: 4

Total time: 30 minutes

Ingredients

FOR THE CHICKEN

4 chicken breasts (skin less and boneless)

16 oz Panko bread crumbs

16 oz. All-purpose Flour

4 eggs

Salt

Frisee

FOR THE GREEN CURRY SAUCE

1 oz garlic, roughly chopped

1 oz ginger, roughly chopped

3 ozgreen curry paste 

32 ounces coconut milk

32 ounces water

1 ounce honey 

1 ounce scallions 

1/2 ounce soy sauce 

2 ounces corn starch slurry (corn starch dissolved in water)

FOR THE SUCCOTASH

2 ears corn

½ oz Fresno peppers

3 cherry tomatoes (cut in half)

1 oz fava beans

1 tsp Chili paste

 

Directions

Skillet Fried Chicken from Streetbird by Marcus Samuelsson

FOR THE CHICKEN
1. Pound each chicken breast filet till flat. Season well with salt on both sides.

2. Pour the flour, eggs, and panko into three separate dishes for the dredge. Dip the chicken into the flour, shaking off any excess. Next dip into the egg and finish with the panko bread crumbs.

3. The breaded chicken breasts can be sautéed or deep fried till golden brown and the internal temperature is at 160. Once the Chicken has been cooked, season well with salt.

FOR THE SUCCOTASH

1. Remove the husk from the fresh corn and discard. Grill the corn in a pan or on an outdoor grill until blistered and charred. Once the corn has been browned on all sides, remove the kernels from the ear.

2. Sauté the grilled corn with the fresno chilis, fava beans, and tomatos. Season with the salt and chili paste.

FOR THE GREEN CURRY SAUCE

1. In a small sauce pan or skillet, sweat the aromatics in oil over moderate heat. Add the curry paste and deglaze with the soy sauce, scraping off any bits stuck to the pan.

2. Add the coconut milk and water. Bring the liquid to a boil and then reduce to a simmer for 30 minutes. Add the honey and corn starch slurry and allow the sauce to thicken. Season to taste with salt.

3. Puree until smooth using an immersion blender or stand blender.

TO SERVE

1. In a shallow 2 ounces of the green curry sauce. Spoon 1 ounce of succotash into the bowl. Cut the chicken breast in half and shingle on top of each other. Add 2 more ounces of the succotash on top. Place a piece of frisse on top and drizzle with extra virgin olive oil and salt.