1Grind white peppercorns in a spice grinder until fine.
2Grind white peppercorns in a spice grinder until fine.
3Grind white peppercorns in a spice grinder until fine.
4Combine 1 tsp white pepper, 1 tsp coriander, 1 tsp green cardamom, 1 tsp curry, 1 tsp chicken bullion, 1 tsp brown cloves, 0.5 tsp cumin, 1 tsp cinnamon, 0.5 tsp ground thyme, 0.5 tsp oregano, 4g Aleppo pepper powder, a touch of nutmeg, and 2.5 tbsp salt to create the spice mix. Set aside.
5Combine 1 tsp white pepper, 1 tsp coriander, 1 tsp green cardamom, 1 tsp curry, 1 tsp chicken bullion, 1 tsp brown cloves, 0.5 tsp cumin, 1 tsp cinnamon, 0.5 tsp ground thyme, 0.5 tsp oregano, 4g Aleppo pepper powder, a touch of nutmeg, and 2.5 tbsp salt to create the spice mix. Set aside.
6Combine 1 tsp white pepper, 1 tsp coriander, 1 tsp green cardamom, 1 tsp curry, 1 tsp chicken bullion, 1 tsp brown cloves, 0.5 tsp cumin, 1 tsp cinnamon, 0.5 tsp ground thyme, 0.5 tsp oregano, 4g Aleppo pepper powder, a touch of nutmeg, and 2.5 tbsp salt to create the spice mix. Set aside.
7Zest two lemons and one orange using a microplane. Juice five lemons and one orange.
8Zest two lemons and one orange using a microplane. Juice five lemons and one orange.
9Zest two lemons and one orange using a microplane. Juice five lemons and one orange.
10In a blender, combine the zest of two lemons, juice of five lemons, zest and juice of one orange, 1.5 tbsp shhata or chili paste, 2 tbsp yogurt, 1 tsp white distilled vinegar, and 4 cloves of garlic.
11In a blender, combine the zest of two lemons, juice of five lemons, zest and juice of one orange, 1.5 tbsp shhata or chili paste, 2 tbsp yogurt, 1 tsp white distilled vinegar, and 4 cloves of garlic.
12In a blender, combine the zest of two lemons, juice of five lemons, zest and juice of one orange, 1.5 tbsp shhata or chili paste, 2 tbsp yogurt, 1 tsp white distilled vinegar, and 4 cloves of garlic.
13Add the prepared spice mix to the blender with the wet ingredients.
14Add the prepared spice mix to the blender with the wet ingredients.
15Add the prepared spice mix to the blender with the wet ingredients.
16Blend on high until smooth, about one minute, to break down garlic and mix spices.
17Blend on high until smooth, about one minute, to break down garlic and mix spices.
18Blend on high until smooth, about one minute, to break down garlic and mix spices.
19Taste the marinade to ensure balance of flavors and seasoning.
20Taste the marinade to ensure balance of flavors and seasoning.
21Taste the marinade to ensure balance of flavors and seasoning.
22Take 4 lbs of boneless skin-on chicken thighs. Remove the skin and save it for later.
23Take 4 lbs of boneless skin-on chicken thighs. Remove the skin and save it for later.
24Take 4 lbs of boneless skin-on chicken thighs. Remove the skin and save it for later.
25Place chicken thighs in the freezer for about 30 minutes to make them easier to slice precisely.
26Place chicken thighs in the freezer for about 30 minutes to make them easier to slice precisely.
27Place chicken thighs in the freezer for about 30 minutes to make them easier to slice precisely.
28Trim any excess fat from the chicken thighs to ensure consistency.
29Trim any excess fat from the chicken thighs to ensure consistency.
30Trim any excess fat from the chicken thighs to ensure consistency.
31Slice the chicken thighs into ultra-thin shavings, aiming for some pieces to be thinner for crispiness.
32Slice the chicken thighs into ultra-thin shavings, aiming for some pieces to be thinner for crispiness.
33Slice the chicken thighs into ultra-thin shavings, aiming for some pieces to be thinner for crispiness.
34Place the sliced chicken in a bowl. Add about half of the prepared marinade and mix well. Optionally, pour some marinade onto the saved chicken skin.
35Place the sliced chicken in a bowl. Add about half of the prepared marinade and mix well. Optionally, pour some marinade onto the saved chicken skin.
36Place the sliced chicken in a bowl. Add about half of the prepared marinade and mix well. Optionally, pour some marinade onto the saved chicken skin.
37Cover the marinated chicken and refrigerate for a minimum of one day, ideally two days, for maximum flavor.
38Cover the marinated chicken and refrigerate for a minimum of one day, ideally two days, for maximum flavor.
39Cover the marinated chicken and refrigerate for a minimum of one day, ideally two days, for maximum flavor.
40Pat the marinated chicken skins dry with a paper towel to remove any excess moisture.
41Pat the marinated chicken skins dry with a paper towel to remove any excess moisture.
42Pat the marinated chicken skins dry with a paper towel to remove any excess moisture.
43Lay chicken skins in a cold 12-inch non-stick skillet over medium-low heat. Place a chef press or another pan on top to compress them.
44Lay chicken skins in a cold 12-inch non-stick skillet over medium-low heat. Place a chef press or another pan on top to compress them.
45Lay chicken skins in a cold 12-inch non-stick skillet over medium-low heat. Place a chef press or another pan on top to compress them.
46Cook the chicken skins for approximately 10 minutes until crispy, or alternatively, lay them on a parchment-lined, sprayed sheet tray, spray aggressively, layer up to three times with parchment in between, top with another sheet tray, and bake at 370°F for 10-15 minutes.
47Cook the chicken skins for approximately 10 minutes until crispy, or alternatively, lay them on a parchment-lined, sprayed sheet tray, spray aggressively, layer up to three times with parchment in between, top with another sheet tray, and bake at 370°F for 10-15 minutes.
48Cook the chicken skins for approximately 10 minutes until crispy, or alternatively, lay them on a parchment-lined, sprayed sheet tray, spray aggressively, layer up to three times with parchment in between, top with another sheet tray, and bake at 370°F for 10-15 minutes.
49Heat beef tallow in a pan over medium-high heat, ensuring an even coat without the chicken swimming in it.
50Heat beef tallow in a pan over medium-high heat, ensuring an even coat without the chicken swimming in it.
51Heat beef tallow in a pan over medium-high heat, ensuring an even coat without the chicken swimming in it.
52Sear the marinated chicken pieces in the hot pan. Flip them once they develop a maillard reaction.
53Sear the marinated chicken pieces in the hot pan. Flip them once they develop a maillard reaction.
54Sear the marinated chicken pieces in the hot pan. Flip them once they develop a maillard reaction.
55Cook the chicken for about 1 to 1.5 minutes per side until done.
56Cook the chicken for about 1 to 1.5 minutes per side until done.
57Cook the chicken for about 1 to 1.5 minutes per side until done.
58Once seared, place the chicken on a finishing tray and tent with foil to keep warm, being careful not to overcook.
59Once seared, place the chicken on a finishing tray and tent with foil to keep warm, being careful not to overcook.
60Once seared, place the chicken on a finishing tray and tent with foil to keep warm, being careful not to overcook.
61For the garlic sauce, combine three egg whites and 3/4 cup of garlic in a blender on a high setting until frothy and smooth.
62For the garlic sauce, combine three egg whites and 3/4 cup of garlic in a blender on a high setting until frothy and smooth.
63For the garlic sauce, combine three egg whites and 3/4 cup of garlic in a blender on a high setting until frothy and smooth.
64Transfer the egg white and garlic mixture to a food processor.
65Transfer the egg white and garlic mixture to a food processor.
66Transfer the egg white and garlic mixture to a food processor.
67Add 2.5 tsp of salt and 3.5 tbsp of freshly squeezed lemon juice to the food processor.
68Add 2.5 tsp of salt and 3.5 tbsp of freshly squeezed lemon juice to the food processor.
69Add 2.5 tsp of salt and 3.5 tbsp of freshly squeezed lemon juice to the food processor.
70With the food processor running, slowly drizzle in 1 to 1.5 cups (360 ml) of neutral oil (refined avocado or light olive oil) through a funnel in a very light stream until the sauce emulsifies and becomes thick and creamy.
71With the food processor running, slowly drizzle in 1 to 1.5 cups (360 ml) of neutral oil (refined avocado or light olive oil) through a funnel in a very light stream until the sauce emulsifies and becomes thick and creamy.
72With the food processor running, slowly drizzle in 1 to 1.5 cups (360 ml) of neutral oil (refined avocado or light olive oil) through a funnel in a very light stream until the sauce emulsifies and becomes thick and creamy.
For easier and more precise cuts, freeze chicken thighs for about half an hour before slicing.
Clean chicken thighs by removing all pieces of fat for consistent texture.
Slice chicken thighs ultra-thin, almost like sashimi, for better crispiness and flavor absorption.
Keep some chicken slices thinner than others for varying textures after cooking.
Save chicken skins and leftover fat. Render the fat for chicken fat and use the skins for crispy crisps.
Marinate chicken for a minimum of one day, ideally two days, for maximum flavor penetration.
Press chicken skins firmly with a chef press or another pan in a cold non-stick skillet over medium-low heat to make them crispy.
Alternatively, cook chicken skins on a sheet tray with parchment paper, sprayed aggressively, layered up to three times, with another sheet tray on top, in the oven at 370°F for 10-15 minutes.
Sear chicken in beef tallow over medium-high heat until a maillard reaction occurs, approximately 1 to 1.5 minutes per side.
For garlic sauce, use egg whites to homogenize and achieve a smooth, creamy texture.
Use a food processor for garlic sauce to prevent overheating and ensure smoother emulsification.