Hoofdgerecht
10-Hour Fried Chicken with Sichuan Glaze
8 uVoor 4Nutri-Score D€€€
D
8 u
8 u10-Hour Fried Chicken with Sichuan Glaze
recept van
patty.plates
@patty.plates
4 recepten
4 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
chicken drumsticksVlees10 stukken
cold water (cold)Overig1 liter
saltKruiden en specerijen50 g
mirinVoorraadkast100 ml
soy sauceVoorraadkast100 ml
all-purpose flourGranen180 g- baking powderVoorraadkast20 g
- rice flourGranen400 g
corn starchVoorraadkast600 g- salt (for the dry batter)Kruiden en specerijen50 g
white pepper (ground)Kruiden en specerijen30 g
garlic powderKruiden en specerijen60 g- cayenne pepper (ground)Kruiden en specerijen10 g
- instant dashi powderVoorraadkast30 g
vodka (ice cold)Dranken300 ml
beer (ice cold)Dranken300 ml
butterZuivel50 g- duck fatOverig50 g
- Sichuan peppercorns (toasted and ground)Kruiden en specerijen15 g
- dried Tianjin chillies (toasted and ground)Kruiden en specerijen15 g
- doubanjiangVoorraadkast15 g
- brown sugarVoorraadkast15 g
paprikaKruiden en specerijen5 g- garlic powder (for the glaze)Kruiden en specerijen5 g
- frying oil (for deep frying)Voorraadkast2 liter
per portie
Voedingswaarden
1.475kcal
- Koolhydraten
- 175 g
- Eiwitten
- 48 g
- Vetten
- 65 g
wat u gebruikt
Keukengerei
Soeppan
Mengkom ×3
Steelpan- Vijzel met stamper
- Afkoelrooster
Keukenthermometer
Bakkwast
Keukentang
stap voor stap
Bereiding
- Stap 1
Make the brine
- Combine the cold water, salt, soy sauce and mirin in a bowl.
- Submerge the chicken drumsticks in the brine.
- Stap 2
Brine the chicken
- Refrigerate the chicken in the brine for at least 6 hours.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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