This is an easy to do, fool proof fried chicken recipe but nonetheless delicious. The addition of truffle oil adds an air of sophistication to this otherwise everyday dish and makes it special. Though without it, the gravy is still delicious. Don’t forget, chicken must be submerged in hot oil while frying. Use good oil. I use my Chef Reggie’s Coconut Oil that its made for me by the makers of Laurin.



6 chicken thigh quarters cut into 2

1 ½ T sea salt

1 t pepper

½ c Chef Reggie’s Aromatic Seasoning Wine


  • Combine ingredients and marinate chicken in the fridge overnight. 

  • Cornstarch for dredging

  • Oil for deep-frying

Dredge chicken lightly in cornstarch. Shake off excess.

Steam over high heat for 10-12 minutes. Before putting the chicken for steaming, steaming should be briskly boiling for 7-10 minutes.

Lay chicken pieces on a rack and cool. At his point chicken may be kept in the fridge, up to overnight, until ready to fry.

Deep fry until golden and crisp.

Serve with gravy



3 T butter

2 T oil from frying chicken, optional (this was not used in class)

3 T all purpose flour

1 t dark soy sauce

1 t light soy sauce

1 t onion powder

1 t garlic powder

1 t Worcestershire sauce

1 t Knorr liquid seasoning

2 T Chef Reggie’s Aromatic Seasoning Wine

3 c stock – beef or chicken or a combination of both

¼ t chicken powder


Shitake mushroom, sliced

Truffle oil to finish


Combine butter, oil and flour.

Cook until flour is well browned. This is a very important step in gravy making. 

Add in the rest of the ingredients. 

Check seasoning.

Process with an immersion blender to make shitake a bit smaller.

Finish with truffle oil.