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10-Hour Fried Chicken with Sichuan Glaze
8 godz.Porcje: 4Nutri-Score D€€€
D
8 godz.
8 godz.10-Hour Fried Chicken with Sichuan Glaze
przepis od
patty.plates
@patty.plates
4 przepisy
4 importy
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czego potrzebujesz
Składniki
chicken drumsticksMięso10 kawałki
cold water (cold)Inne1 litr
saltPrzyprawy50 g
mirinSpiżarnia100 ml
soy sauceSpiżarnia100 ml
all-purpose flourProdukty zbożowe180 g- baking powderSpiżarnia20 g
- rice flourProdukty zbożowe400 g
corn starchSpiżarnia600 g- salt (for the dry batter)Przyprawy50 g
white pepper (ground)Przyprawy30 g
garlic powderPrzyprawy60 g- cayenne pepper (ground)Przyprawy10 g
- instant dashi powderSpiżarnia30 g
vodka (ice cold)Napoje300 ml
beer (ice cold)Napoje300 ml
butterNabiał50 g- duck fatInne50 g
- Sichuan peppercorns (toasted and ground)Przyprawy15 g
- dried Tianjin chillies (toasted and ground)Przyprawy15 g
- doubanjiangSpiżarnia15 g
- brown sugarSpiżarnia15 g
paprikaPrzyprawy5 g- garlic powder (for the glaze)Przyprawy5 g
- frying oil (for deep frying)Spiżarnia2 litry
na porcję
Wartości odżywcze
1475kcal
- Węglowodany
- 175 g
- Białko
- 48 g
- Tłuszcz
- 65 g
czego użyjesz
Przybory
Garnek
Miska ×3
Rondel- Moździerz z tłuczkiem
- Kratka do studzenia
Termometr kuchenny
Pędzelek kuchenny
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Make the brine
- Combine the cold water, salt, soy sauce and mirin in a bowl.
- Submerge the chicken drumsticks in the brine.
- Krok 2
Brine the chicken
- Refrigerate the chicken in the brine for at least 6 hours.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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