Servings: 6 people
Calories: 341kcal
Ingredients
Fried Chicken Ingredients
- 4 cups water lukewarm
- ½ cup sugar
- ½ cup kosher salt
- 1 Whole Chicken cut into 4 pieces (2 breast/wing halves; 2 thigh/drumstick halves)
- Peanut Oil
Spicy Vinaigrette
- 2 tablespoon garlic finely chopped
- 2 tablespoon ginger finely chopped
- 2 tablespoon red bell pepper finely chopped
- 1 teaspoon dried herbs thyme, oregano, basil
- 1 teaspoon piri piri spice seeds crushed red peppers or fresh thai chiles work well as substitutes
- ½ tablespoon sugar
- ¼ tablespoon paprika
- ¼ cup rice vinegar
- ¼ cup Tamari Sauce
- 2 tablespoon olive oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Spicy Vinaigrette Instructions
- Mix all ingredients in a bowl well or alternatively place in a lidded container and shake well.
- This will keep well in the fridge for 4-5 days
Make the brine
- Combine water, sugar, and salt in a large container with lid and stir until the sugar and salt dissolves. Add the chicken, cover and refrigerate 1-4 hours.
Steam the chicken
- Prepare your steamer ((steamer basket or pot with lid and insert)
- Drain the chicken and put it into steamer
- Turn the heat to medium and set the steamer lid slightly ajar. Steam for 30-40 minutes then remove from steamer and let cool on a rack. Chill the chicken on the rack in the refrigerator for a few hours or overnight if you have time
Fry the chicken
- Remove steamed chicken from the refrigerator and let it reach room temperature (about 30 minutes)
- Prepare a fryer of skillet for frying. Heat oil to 375 degrees F and fry the chicken in batches 6-8 minutes. Chicken should be a deep golden brown color and crispy AF. Remove to a paper line plate or rack to drain.
- Allow to cool enough to handle then cut the chicken into smaller pieces.
- Put in a large bowl and toss with the vinaigrette. Serve
Video
Notes
- Have plenty of napkins on hand when eating, unless you are like me and lick your fingers. Fair warning it will be tough not to.
- Feel free to make enough sauce to use on other recipes for the week including salads and other proteins.
- For sous vide cooking - for thighs - cook at 165 degrees F for 1-2 hours; for breasts cook at 140 degrees for 1 ½-2 hours
- Let the chicken cool before frying. If you have the time refrigerate overnight or at least for a few hours. Then let reach room temperature before frying.
- Chop/cut the chicken into smaller pieces after frying. This makes it easier to toss in the vinaigrette. It also makes the chicken more finger food like similar to wings/drummettes.
- For the vinaigrette chop the ingredients the old school way using just your knife to get small, somewhat evenly chopped pieces. You don't won't big pieces of raw ingredients nor the mushy minced stuff you get from using graters and other tools. Using just a knife you will get better presentation and even, balanced flavor throughout the sauce.
Nutrition
Calories: 341kcal | Carbohydrates: 3g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 635mg | Potassium: 60mg | Fiber: 0g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 6.8mg | Calcium: 25mg | Iron: 1.8mg
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