Baby chickens are quick to cook, which keeps everything tender. This is a simple and really pleasing dish. I really like Korean fried chicken and will visit any place in Chinatown if there’s the slightest possibility it could be good. Korean Fried Chicken (KFC) influenced this recipe.
Who doesn’t love fried chicken?
- 300 ml (10½ fl oz) Shaoxing wine
- 3 tbsp salt
- 1 tbsp sugar
- 2 garlic cloves, finely grated
- 1 tsp finely grated ginger
- 100 g (3½ oz/⅔ cup) wheat starch
- 100 g (3½ oz/⅔ cup) plain (all-purpose) flour
- 100 g (3½ oz) cornflour (cornstarch)
- 100 g (3½ oz) rice flour
- 3 tbsp onion powder
- 3 tbsp garlic powder
- 100 g (3½ oz) kimchi (store-bought)
- 300 g (10½ oz) Japanese mayonnaise
- 2 whole spatchcocks (poussin), cut up into wings, breasts, thighs and drumsticks
- vegetable oil, for deep-frying
- 2 tbsp spicy salt (see below)
- 1 tbsp Sichuan peppercorns
- 3 tbsp coriander seeds
- 1 cinnamon stick
- 1 tsp cloves
- 2 tsp chilli flakes
- 110 g (3¾ oz) sea salt flakes
- 1 tbsp Iranian sumac
- 1 tbsp sugar
- 4 star anise
- ½ tsp white peppercorns
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 4 hours or overnight
Whisk all the marinade ingredients together in a bowl until the sugar and salt dissolve. Put the chicken pieces in a bowl, add the marinade and toss to coat. Cover with plastic wrap and leave to marinate for at least 4 hours. Overnight in the fridge is even better.
To make the coating mixture, mix everything together in a bowl until combined.
To make the kimchi mayo, purée the kimchi in a food processor until smooth. Transfer to a bowl, add the mayonnaise and whisk to combine. Set aside.
Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 170°C (325°F) or until a cube of bread dropped into the oil turns golden in 20 seconds. Remove the chicken pieces from the marinade and cover each piece in the coating mixture until it feels dry. Deep-fry in batches in the hot oil for 5–6 minutes, or until the skin is golden and crispy. Remove with a slotted spoon, drain on paper towels and sprinkle with spicy salt. Serve immediately with the kimchi mayo.
In a dry frypan over a medium heat, toast the Sichuan peppercorns, coriander seeds, cinnamon stick and cloves until fragrant and lightly coloured. Mix with the rest of the ingredients and blitz in a spice grinder to a fine powder. This mixture will keep in an airtight container for up to 2 months.
Recipe and image from Mr Hong by Dan Hong (Murdoch Books) $49.99 available now.