Culinary Arts

Hoisin Chicken and Pickled Daikon

Gordon Ramsay

Lesson time 19:15 min

Utilizing chicken thighs from Chapter 9: Szechuan Roasted Whole Chicken, Gordon teaches you how to make his crispy hoisin chicken, quick pickles, and his unique plating for this salad meant for sharing.

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Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

MORE PLEASE. Chef Ramsay's classes are a joy to watch. His passion for food is infectious and his techniques are awe-inspiring, yet accessible. I am a continued subscriber mainly because of his two series. Beautiful food, gorgeous preparations and impeccably efficient. And of course, his charisma on-camera is amazing to watch. I'd rate his classes as fucking amazing.

I hadn't watched any TV with Gordon previously; but was instantly hooked on this series. His description of the flavors, aromas, textures...wow.

These classes have given me techniques to follow more than anything. Yes, I will use some of the recipes, but the techniques shown are what I will take away from them

I can hardy wait to show off what I have learned. I have already successfully completed a couple of his dishes and they are incredible. I never thought I could cook like that!


Comments

Ivan

Not at all a big deal but this is the 10th lesson while the beginning of this video shows Chapter 12.

Ramona W.

The Hoisin Chicken and Pickled Daikon Salad was delicious! The Szechuan Roasted Whole Chicken that I prepared earlier today, fried and with my homemade Hoisin sauce added a sweet flavor and crunchy texture. The pickled daikon and ginger gave the acid and spiciness from the ginger that really jazzed up the flavors. Don't forget the Honey Mustard Vinaigrette dressing adding more sweet and sour flavor to the salad. The presentation was so impressive. Like a big garden flower full of yumminess. And the lemon salt gave a lemony zesty flavor finishing the salad and giving it so much flavor.

Srikanth M.

Oven roasted chicken shallow frying sounds like a sure recipe for drying out a beautifully roasted chicken. Does anybody else feel the same ???

Jeanine K.

Absolutely wonderful. I am surprised at the snarky comments from some of the “students”. Why post negatives that have nothing to do with the food.

Gordon

I would assume at his level that he washed the lettuce prior to video taping

James J.

Wow, was very tasty. Fun to eat with hands. I didn’t have pickled daikon, so used some sliced pickled vegetables. Thank you Chef Gordon for elevating family dinner.

Luis C.

You also said not to wash the lettuce but how else would you get the dirt out of them?

Luis C.

Why are you using cornstarch and rice flour? what makes the difference between both of them?

Robert C.

"Shallow frying is so much more healthier." Actually he's frying the chicken fully immersed in oil, so it's not truly shallow frying, and in any event shallow frying isn't necessarily healthier. The man has 34 restaurants and I have none, but jeez, he can be a font of misinformation. In an earlier lesson he spoke about searing a steak to seal in the juices. Everybody has known for a generation, thanks to Harold McGee and others, that searing doesn't seal in juices. Granted, he turns out delicious food, but his explanations for why what he's doing works leave a great deal to be desired.

Ren S.

I can't find daikon, so I used cucumber and carrots. I used arugula instead of letuce.