Fried Baby Chicken with Kimchi Mayonnaise

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Preparation info

  • Difficulty

    Complex

  • Serves

    4

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

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) Shaoxing wine
  • 3 tablespoons salt
  • 1 tablespoon sugar
  • 2 garlic cloves, finely grated
  • 1 teaspoon finely grated ginger

Coating Mixture

  • 100 g ( oz/ cup) wheat starch
  • 100 g ( oz/ cup) plain (all-purpose) flour
  • 100 g ( oz) cornflour (cornstarch)
  • 100 g ( oz) rice flour
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder

Kimchi Mayo

  • 100 g ( oz) kimchi (store-bought)
  • 300 g (10½ oz) Japanese mayonnaise

The Spatchcocks

  • 2 whole spatchcocks (poussin), cut up into wings, breasts, thighs and drumsticks
  • vegetable oil, for deep-frying
  • 2 tablespoons spicy salt (Essentials)

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.