Mori Sako (Top Chef): His simple fried chicken recipe is perfect for an aperitif.

Mori Sako (Top Chef): His simple fried chicken recipe is perfect for an aperitif.

Mori Sako has continued to delight us since her appearance in Season 11 of Top Chef, especially with her fried Chicken recipe: a real treat for our summer aperitifs!

Mori Sako, is Top Chef, which is currently a hit in France. After opening his restaurant Mosuke in Paris (which received Michelin star on the move) and hosted a cooking show on France 3, young child prodigy 28 years old (re) goes on tour! Its ephemeral and wandering EDO terrace, which was installed in the courtyard of the Palais de Tokyo in 2020, reopens its doors this summer, to the delight of the people of Lyon and Marseille. Indeed, ODO settle in Lyon (from 9 to 31 July), then to Marseille (from August 6 to October 10). On the menu: signature cuisine Mori Sako, mix African and Japanese motifslike this fried chicken (fried chicken in French editor’s note), including he shared the recipe !

© Pierre Lucette Penato

Mori Sako (Top Chef): His “fried chicken” (fried chicken) recipe is very simple and perfect for an aperitif.


  • 4 chicken fillets (Mori Sako likes Landes yellow chicken)
  • 50 g Cajun spices (20 g + 30 g)
  • 50 g sunflower oil
  • 3 g fine salt
  • 100 g breadcrumbs (panko type)
  • 2 fresh eggs
  • 50 g rice flour
  • 110 g fresh cream (30 g + 80 g)
  • 5 g fleur de sel


  1. clean, then cut chicken breasts in halfin length.
  2. Make a marinade in a high rimmed bowl with 30 g fresh cream, 20 g Cajun spices, sunflower oil and a little salt.
  3. Add the chicken to the dish, massaging the meat well so that it is saturated with the marinade, then leave to marinate for 6 hours in the refrigerator.
  4. Prepare sauce in a salad bowl, mixing 80 g of fresh cream, 30 g of Cajun spices and fleur de sel, then keep your cool.
  5. For breadcrumbs, separate the whites and yolks from the eggs, then reconstitute the white. Lightly beat it with a fork to make it more liquid.
  6. Pass the chicken fillet in this order: in rice flour, egg white, then in breadcrumbs.
  7. Fry the breaded fillet in a pan at a temperature of 170 degrees for 4 minutes. about.
  8. Dry well on absorbent paper, then season with a little fine salt and Cajun spices.

This is a recipe that we will gladly add our aperitif grimoire, with Cyril Lignac’s hummus, Jean Imbert’s smoked trout and Gregory Culleron’s canute brains. And to accompany them, we rely on these non-alcoholic cocktails.

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