Is it possible to get the recipe for Juniper Cafe’s Vietnamese Hot Fried Chicken? It’s flavorful and has a nice kick without being too spicy. — Jamila Jones, Stone Mountain
Juniper’s Cafe chef-owner Ron Hsu shared this recipe for the restaurant’s crisp, spicy fried chicken and its cooling slaw counterpart.
At the restaurant, they prepare the marinade with a blender. Since the turmeric in the marinade will stain plastic, Hsu suggests either using an immersion blender if the jar of your stand blender is plastic or simply whisking the mixture together. Similarly, when rubbing the marinade into the chicken, use plastic gloves to protect your hands from staining.
The fried chicken is always available on the dinner menu, it and will be featured on Juniper Cafe’s special Easter Sunday brunch.
Chile Oil
This chile oil is very spicy. If you have sensitivity to peppers, wear gloves while preparing it, and be aware that while the chile oil is heating, it will emit strong fumes. Do not breathe the fumes directly.
Cabbage Slaw
To preserve the crunch of the vegetables, this slaw is best served fresh. Prepare the vegetables and the dressing before you fry the chicken, then combine the vegetables and dressing when ready to serve. At the restaurant they use a mandoline to cut thin strips of carrot and jicama.
From the menu of ... Juniper Cafe, 2260 Marietta Blvd. NW, Atlanta. 470-427-3057; juniper-cafe.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
About the Author
