Plato principal
10-Hour Fried Chicken with Sichuan Glaze
8 hPara 4Nutri-Score D€€€
D
8 h
8 h10-Hour Fried Chicken with Sichuan Glaze
receta de
patty.plates
@patty.plates
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken drumsticksCarne10 piezas
cold water (cold)Otro1 litro
saltEspecias50 g
mirinDespensa100 ml
soy sauceDespensa100 ml
all-purpose flourCereales180 g- baking powderDespensa20 g
- rice flourCereales400 g
corn starchDespensa600 g- salt (for the dry batter)Especias50 g
white pepper (ground)Especias30 g
garlic powderEspecias60 g- cayenne pepper (ground)Especias10 g
- instant dashi powderDespensa30 g
vodka (ice cold)Bebidas300 ml
beer (ice cold)Bebidas300 ml
butterLácteos50 g- duck fatOtro50 g
- Sichuan peppercorns (toasted and ground)Especias15 g
- dried Tianjin chillies (toasted and ground)Especias15 g
- doubanjiangDespensa15 g
- brown sugarDespensa15 g
paprikaEspecias5 g- garlic powder (for the glaze)Especias5 g
- frying oil (for deep frying)Despensa2 litros
por ración
Nutrición
1475kcal
- Carbohidratos
- 175 g
- Proteínas
- 48 g
- Grasas
- 65 g
lo que usará
Utensilios
Olla
Bol ×3
Cazo- Mortero
- Rejilla de enfriamiento
Termómetro de cocina
Pincel de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Make the brine
- Combine the cold water, salt, soy sauce and mirin in a bowl.
- Submerge the chicken drumsticks in the brine.
- Paso 2
Brine the chicken
- Refrigerate the chicken in the brine for at least 6 hours.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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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