Main
10-Hour Fried Chicken with Sichuan Glaze
8 hServes 4Nutri-Score D€€€
D
8 h
8 h10-Hour Fried Chicken with Sichuan Glaze
what you need
Ingredients
chicken drumsticksMeat10 pieces
cold water (cold)Other1 litre
saltSpices50 g
mirinPantry100 ml
soy saucePantry100 ml
all-purpose flourGrains180 g- baking powderPantry20 g
- rice flourGrains400 g
corn starchPantry600 g- salt (for the dry batter)Spices50 g
white pepper (ground)Spices30 g
garlic powderSpices60 g- cayenne pepper (ground)Spices10 g
- instant dashi powderPantry30 g
vodka (ice cold)Beverages300 ml
beer (ice cold)Beverages300 ml
butterDairy50 g- duck fatOther50 g
- Sichuan peppercorns (toasted and ground)Spices15 g
- dried Tianjin chillies (toasted and ground)Spices15 g
- doubanjiangPantry15 g
- brown sugarPantry15 g
paprikaSpices5 g- garlic powder (for the glaze)Spices5 g
- frying oil (for deep frying)Pantry2 litres
per serving
Nutrition
1,475kcal
- Carbs
- 175 g
- Proteins
- 48 g
- Fat
- 65 g
what you’ll use
Tools
Stockpot
Mixing bowl ×3
Saucepan- Mortar and pestle
- Cooling rack
Kitchen thermometer
Pastry brush
Tongs
step by step
Method
- Step 1
Make the brine
- Combine the cold water, salt, soy sauce and mirin in a bowl.
- Submerge the chicken drumsticks in the brine.
- Step 2
Brine the chicken
- Refrigerate the chicken in the brine for at least 6 hours.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first