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10-Hour Fried Chicken with Sichuan Glaze
Plat

10-Hour Fried Chicken with Sichuan Glaze

8 hPour 4Nutri-Score D€€€
par @patty.plates4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken drumsticksViandes10 morceaux
  • cold water (cold)Autres1 litre
  • saltÉpices50 g
  • mirinÉpicerie100 ml
  • soy sauceÉpicerie100 ml
  • all-purpose flourCéréales180 g
  • baking powderÉpicerie20 g
  • rice flourCéréales400 g
  • corn starchÉpicerie600 g
  • salt (for the dry batter)Épices50 g
  • white pepper (ground)Épices30 g
  • garlic powderÉpices60 g
  • cayenne pepper (ground)Épices10 g
  • instant dashi powderÉpicerie30 g
  • vodka (ice cold)Boissons300 ml
  • beer (ice cold)Boissons300 ml
  • butterProduits laitiers50 g
  • duck fatAutres50 g
  • Sichuan peppercorns (toasted and ground)Épices15 g
  • dried Tianjin chillies (toasted and ground)Épices15 g
  • doubanjiangÉpicerie15 g
  • brown sugarÉpicerie15 g
  • paprikaÉpices5 g
  • garlic powder (for the glaze)Épices5 g
  • frying oil (for deep frying)Épicerie2 litres

par portion

Nutrition

1 475kcal

Glucides
175 g
Protéines
48 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

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pas à pas

Préparation

  1. Make the brine

    • Combine the cold water, salt, soy sauce and mirin in a bowl.
    • Submerge the chicken drumsticks in the brine.
    Étape 1

  2. Brine the chicken

    • Refrigerate the chicken in the brine for at least 6 hours.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  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.
    Étape 6

  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.
    Étape 7

  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.
    Étape 8

  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.
    Étape 9
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