30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Triple Dipper
A premium version of Chili's Triple Dipper, featuring sous vide chicken, Gruyère cheese bites with truffle oil, and sweet potato onion rings, served with artisanal dipping sauces.
Total Time
120
Yield
4
Calories
1200 cal
Difficulty
Hard
Cuisine
Fusion
(0 reviews)
What You'll Need
Equipment:
Sous vide machine, Vacuum sealer, Large pot or deep fryer, Bowls, Whisk, Paper towels •
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Instructions
Sous Vide Chicken: Season chicken breasts with olive oil, lemon zest, and thyme. Seal in a vacuum bag and cook sous vide at 145°F (63°C) for 1 hour. Pat dry and dredge in panko and Parmesan.
Prepare the Cheese Bites: Dredge Gruyère sticks in rice flour, then dip in beaten egg, and finally coat with panko bread crumbs. Drizzle with truffle oil.
Prepare the Onion Rings: Whisk together rice flour, sparkling water, smoked paprika, and cayenne pepper. Dip sweet potato rings into the batter, coating evenly.
Prepare the Crème Fraîche Sauce: Combine crème fraîche and chives in a bowl. Mix well.
Prepare the Apricot Mustard: Combine apricot preserves and Dijon mustard in a bowl. Mix well.
Prepare the Blackberry Balsamic: Combine blackberry jam and balsamic vinegar in a bowl. Mix well.
Fry the Chicken: Heat peanut oil in a large pot or deep fryer to 350°F (175°C). Fry the chicken for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Fry the Cheese Bites: Fry the cheese bites for 2-3 minutes, or until golden brown. Remove and drain on paper towels.
Fry the Onion Rings: Fry the onion rings for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Serve: Arrange the chicken tenders, cheese bites, and onion rings on a platter. Serve with crème fraîche sauce, apricot mustard, and blackberry balsamic.
