Chef Blaine…
Poulet Frit Sauce à l’Ail Noir.
(Anglais) . . .  Black Garlic is really earthy and has kind of a meaty texture to me, so it gives a really nice savory aspect to the sauce

One of CIA Hyde Park’s youngest graduates, Blaine Staniford pushes the envelope with Fort Worth, Texas diners at the locally-minded Little Red Wasp and Grace restaurants.
We do a double-fried Japanese-style chicken with Black Garlic in the sauce. The chicken batter is cornstarch, rice flour, all-purpose flour, and a little baking powder, with enough equal parts of vodka and water to hydrate it—the vodka allows the batter to fry up super crispy.

Then we make a sauce to pour over the chicken (that’s why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame oil, and Black Garlic. Black Garlic is really earthy and has kind of a meaty texture to me, so it gives a really nice savory aspect to the sauce.

Photograph: Grace Restaurant
par Jacqueline Raposo- https://wordsfoodart.com