Crispy skin chicken with spicy soy

Ingredients

• 250 g salt 
• 250 g white sugar
• 1.2 kg whole chicken
• 2 tbsp thinly sliced spring onions 
• 2 tbsp coriander leaves
• Steamed jasmine rice, to serve 

Chilli oil

• 200 ml vegetable oil 
• 2 tbsp chilli flakes

Spicy oil

• 200 ml vegetable oil 
• 2 star anise 
• 1 small piece cassia bark 
• 2 spring onions, white ends only 
• 1 garlic clove
• 1 small piece ginger, smashed   
• 1 small red Asian shallot

Sauce 

• 80 g palm sugar, finely chopped 
• 120 ml plain Kimlan soybean paste
• 1 tbsp red vinegar 
• 100 ml Shanghai Worcestershire sauce 
• 2 tsp prickly oil (Sichuan pepper oil)
• 2 pinches chilli powder

Cooling time: 2 hr

Soaking time: overnight

Instructions

To brine the chicken, place 5 litres water, the salt and sugar in a large saucepan and bring to the boil. Remove from the heat and stand until completely cooled. Add the chicken and refrigerate overnight.

Meanwhile, for the chilli oil, place the oil in a small saucepan over medium heat to 180˚C. Remove from the heat and stand until cooled to 160˚C. Stir in the remaining ingredients, then stand until cool. Strain the oil and discard the chilli flakes. Store in the refrigerator for up to 1 month.

For the spicy oil, place all the ingredients in a small saucepan and stir over low heat until the garlic is very soft and mushy. Remove from the heat and stand until cool. Strain the oil and discard the solids. Store in the refrigerator for up to 1 month.

For the sauce, place the palm sugar and soy paste in a small saucepan over medium heat and stir until the sugar dissolves. Remove from the heat and stand until cool. Add the Shanghai Worcestershire sauce, red vinegar, prickly oil and chilli powder and combine well.

Remove the chicken from the brine and bring the brine to the boil over high heat. Add the chicken, return to the boil, then reduce the heat to low and simmer for 25 minutes. Turn off the flame and stand the chicken in the pan until the water is cold. Remove and pat dry. Cut the chicken off the bone, running down either side of the backbone.

Heat the oil for deep-frying in a wok or large saucepan and heat to 180˚C. Deep-fry the chicken pieces for 5 minutes or until the skin is crispy. Drain on paper towel, then slice the breast and thigh. Pour the sauce all over the chicken, drizzle with chilli oil and spice oil. Scatter with the spring onion and coriander leaves and serve with steamed jasmine rice.

This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!