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10-Hour Fried Chicken with Sichuan Glaze
8 Std.Für 4Nutri-Score D€€€
D
8 Std.
8 Std.10-Hour Fried Chicken with Sichuan Glaze
was Sie brauchen
Zutaten
chicken drumsticksFleisch10 Stücke
cold water (cold)Andere1 Liter
saltGewürze50 g
mirinVorräte100 ml
soy sauceVorräte100 ml
all-purpose flourGetreide180 g- baking powderVorräte20 g
- rice flourGetreide400 g
corn starchVorräte600 g- salt (for the dry batter)Gewürze50 g
white pepper (ground)Gewürze30 g
garlic powderGewürze60 g- cayenne pepper (ground)Gewürze10 g
- instant dashi powderVorräte30 g
vodka (ice cold)Getränke300 ml
beer (ice cold)Getränke300 ml
butterMilchprodukte50 g- duck fatAndere50 g
- Sichuan peppercorns (toasted and ground)Gewürze15 g
- dried Tianjin chillies (toasted and ground)Gewürze15 g
- doubanjiangVorräte15 g
- brown sugarVorräte15 g
paprikaGewürze5 g- garlic powder (for the glaze)Gewürze5 g
- frying oil (for deep frying)Vorräte2 Liter
pro Portion
Nährwerte
1.475kcal
- Kohlenhydrate
- 175 g
- Eiweiß
- 48 g
- Fett
- 65 g
was Sie verwenden
Utensilien
Kochtopf
Rührschüssel ×3
Stielkasserolle- Mörser mit Stößel
- Kuchengitter
Küchenthermometer
Backpinsel
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Make the brine
- Combine the cold water, salt, soy sauce and mirin in a bowl.
- Submerge the chicken drumsticks in the brine.
- Schritt 2
Brine the chicken
- Refrigerate the chicken in the brine for at least 6 hours.
- Schritt 3
Make the dry batter
- Combine the all-purpose flour, rice flour, corn starch, baking powder, salt, white pepper, garlic powder, cayenne pepper and dashi powder.
- Schritt 4
Make the Sichuan glaze
- Toast and coarsely grind the Sichuan peppercorns and dried chillies.
- Melt the butter and duck fat in a saucepan with the doubanjiang, brown sugar, paprika and garlic powder.
- Add the ground spices and let the flavors infuse, keeping warm.
- Schritt 5
First fry
- Pat the chicken drumsticks dry and coat them in the dry batter.
- Fry at 250 °F for 4-5 minutes until just cooked.
- Rest on a wire rack until at room temperature.
- Schritt 6
Make the wet batter
- Mix part of the dry batter with the ice-cold beer and vodka.
- Keep the wet batter in the fridge when not in use.
- Schritt 7
Second fry
- Coat the chicken in the wet batter.
- Fry at 320 °F for 2-3 minutes.
- Rest on a wire rack until room temperature.
- Schritt 8
Third fry
- Coat the chicken in the wet batter again.
- Fry at 320 °F for 2-3 minutes.
- Rest on a wire rack until room temperature.
- Schritt 9
Final fry and glaze
- Heat the oil to 375 °F.
- Coat the chicken in the wet batter and fry for 3 minutes.
- Place on a wire rack and brush with the Sichuan glaze.
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