From Gordon Ramsay's MasterClass

Hoisin Chicken and Pickled Daikon

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.

Topics include: Appetizer • Honey Mustard Vinaigrette

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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.

Topics include: Appetizer • Honey Mustard Vinaigrette

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

Reviews

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

I love Gordon, I have taken both his Master Classes and have tried out 4 times for MasterChef !!! Great Teacher.....please do a number 3 Christine

EXCELLENT class -- I learned as much about handling ingredients, etc., as I did about recipes. Loved the attention to detail and plating, which is something I'd never considered. THANK YOU!!!

Speechless. The only thing I can do to make him please to F*ing COOK.

Wonderful! The efficiency, delicacy, and nuances of Gordon’s cooking take us to new levels of inspiration. More!!

Comments

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.

Rob G.

what are we doing to cook the chicken? is it oven baked with any seasoning? roasted with a foil cover? Keeping the drippings to use in the szechuan?