Dan Hong's Fried Baby Chicken with Kimchi Mayonnaise


  • Food
  • Monday, 02 Mar 2015

Chef Dan Hong shares a recipe from his cookbook, Mr Hong.

He says, "Who doesn't love fried chicken? Even vegetarians like fried chicken."

THIS RECIPE APPEARS INChef Dan Hong creates a buzz with his brand of Asian food

Serving

4

Ingredients

Marinade

300ml Shaoxing rice wine

3 tbsp salt

1 tbsp sugar

2 garlic cloves, finely grated

1 tsp finely grated ginger

Kimchi mayo

100g kimchi (store-bought)

300g Japanese mayonnaise

The spring chickens

2 whole spring chickens (poussin), cut up into wings, breasts, thighs and drumsticks

vegetable oil, for deep frying

2 tbsp spicy salt (see recipe)

Coating mixture

(Mix everything together)

100g wheat starch

100g plain (all-purpose) flour

100g cornflour (cornstarch)

100g rice flour

3 tbsp onion powder

3 tbsp garlic powder

Spicy salt

(Makes about 1 cup)

1 tbsp Sichuan peppercorns

3 tbsp coriander seeds

1 cinnamon stick

1 tsp cloves

2 tsp chilli flakes

110g sea salt flakes

1 tbsp Iranian sumac

1 tbsp sugar

4 star anise

1/2 tsp white peppercorns

Method

For the marinade

Whisk all the marinade ingredients together in a bowl until the sugar and salt dissolve.

Put the chicken pieces in a bowl, add the marinade and toss to coat.

Cover with plastic wrap and leave to marinate for at least 4 hours. Overnight in the fridge is even better.

For the chicken

Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 170°C or until a cube of bread dropped into the oil turns golden in 20 seconds.

Remove the chicken pieces from the marinade and cover each piece in the coating mixture until it feels dry.

Deepfry in batches in the hot oil for 5-6 minutes, or until the skin is golden and crispy.

Remove with a slotted spoon, drain on paper towels and sprinkle with spicy salt. Serve immediately with the kimchi mayo.

For the kimchi mayo

To make the kimchi mayo, purée the kimchi in a food processor until smooth.

Transfer to a bowl, add the mayonnaise and whisk to combine. Set aside.

To make spicy salt

In a dry frying pan over medium heat, toast the Sichuan peppercorns, coriander seeds, cinnamon stick and cloves until fragrant and lightly coloured.

Mix with the rest of the ingredients and blitz in a spice grinder to a fine powder.

This mixture will keep in an airtight container for up to 2 months.


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