It should be written in stone that a good plate of fried chicken can turn an ordinary day into a special occasion. Nonetheless, the “perfect” fried chicken is subjective, a culinary shapeshifter whose identity can vary across countries and continents.
Unlike the Western culinary viewpoint that places emphasis on accentuating the inherent flavour of the ingredients, the Asian palate is harder to please. It demands more than just sensational textures and the base seasoning of salt and pepper.
It craves bold flavours, a heady mix of spices that will tantalise the taste buds and trigger a subconscious sense of euphoria, which fills the emotional void left by the predictable rhythm of everyday life.
Thankfully, the team at Texas Chicken Singapore understands this cultural nuance, evident in its latest collaboration with Singaporean chef, TV personality, and entrepreneur Shahrizal Salleh, 46, better known by his moniker “Chef Bob”.
An ayam percik-inspired fried chicken flavour will be available across all of the American fast food chain’s outlets for a limited time from April 2 to May 13, based on Chef Bob’s rendition of the lesser-known pasar malam (night market) classic.
Traditionally prepared by grilling chicken skewered between bamboo sticks over a charcoal fire, ayam percik is a Malay heritage dish that is renowned for its smoky flavour and “lemak” (creamy) coconut sauce infused with aromatics such as lemongrass, ginger, and garlic.
“I grew up with ayam percik because we always had it at the Ramadan bazaars,” Chef Bob said at a media preview event on March 28.
In Malay, “percik” means “to splash”, which alludes to the technique of “splashing” or basting the chicken meat with the fragrant, saucy marinade as it is grilled. Replicating that charred, barbeque-like taste profile in a fried chicken was a tall order.
But Chef Bob and his sous chef, Syahir Osman, 29, spent around three to four months in R&D to devise a flavourful solution – a rich, savoury, and tangy percik-inspired glaze that perfectly coats every nook and cranny of the crispy fried chicken skin.
At first glance, the turmeric-coloured glaze looks like liquid gold as it lends a sleek, glossy shine to the generously-sized fried chicken pieces. Beneath the lacquered exterior, the meat is tender, with streams of fatty juices cascading down your fingers as you pull it off the bone.
The secret ingredient is Texas Chicken Singapore’s strict policy of using fresh-chilled meat instead of frozen to ensure a more succulent end-product.
“You can tell the difference because frozen chicken gets watery as it thaws, and when you deep-fry it, the meat will be totally dry,” Chef Bob explained.
He also highlighted that the American fast food chain double-dredges its chicken on-site for a crunchier crust, and employs a proprietary brining process, which allows the flavours to seep into the meat relatively quickly, within 30 to 45 minutes.
Toasted coconut cream was incorporated into the glaze to evoke the ayam percik’s signature flame-kissed flavour. “It’s a forgotten flavour, so I’m very happy to bring it back through my collab with Texas Chicken,” Chef Bob said.
