Note: This recipe, from Chefs Bruce and Eric Bromberg, Blue Ribbon, originally appeared in the Sept. 30, 2012 issue of Wine Spectator, "All About Beef."
• 6 cups soy oil
• 1 3-pound chicken, cut into 2 legs, 2 thighs, 4 breast pieces, 2 wings
• 4 large egg whites, whisked
• 1/2 cup matzo meal
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 2 cups honey
• 1 tablespoon freshly grated wasabi root (or 3 tablespoons powdered wasabi mixed with 1 1/2 tablespoons water)
• 2 teaspoons hot paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• Freshly ground white pepper
1. Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375° F.
2. Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl.
3. In a separate shallow bowl, combine the matzo meal, flour and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next, press each chicken piece into the matzo mix and tap off excess.
4. Working in 2 batches, if necessary, fry the chicken until the coating is a dark golden color, about 10 minutes for white meat and 13 minutes for dark meat.
5. While the chicken fries, combine the honey and wasabi root. In a separate bowl, combine the paprika, salt, garlic and onion powders, parsley, basil and cayenne to make the spice seasoning.
6. Transfer cooked chicken to a paper towel-lined plate. Sprinkle immediately with salt and white pepper, then coat the pieces with at least a teaspoon of the spice seasoning. Serve with wasabi honey, for dipping. Serves 4.