Fried Baby Chicken with Kimchi Mayonnaise
Who doesn’t love fried chicken? Even vegetarians like fried chicken. Baby chickens are quick to cook, which keeps everything tender. This is a simple dish, but really pleasing. 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.
Ingredients
Marinade
300 ml 10½ fl oz 3 tablespoons 1 tablespoon 2 1 teaspoon
Coating Mixture
100 g 3½ oz ⅔ cup 100 g 3½ oz ⅔ cup 100 g 3½ oz 100 g 3½ oz 3 tablespoons 3 tablespoons
Kimchi Mayo
100 g 3½ oz 300 g 10½ oz
The Spatchcocks
2 - vegetable oil, for deep-frying
2 tablespoons
Method
Marinade
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.
Coating Mixture
Mix everything together in a bowl until combined.
Kimchi Mayo
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.
The Spatchcocks
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.
© 2014 All rights reserved. Published by Murdoch Books.