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Fried Abyssal Chicken
Equipment
- Steamer
- Deep Skillet
- Grease Splatter Screen
Ingredients
Brine
- 4 cups water
- ½ cup sugar
- ½ cup salt
Chicken
- 1 3½ pound chicken quartered
- 4 cups cooking oil we used grapeseed
Sauce
- 6 tbsp chopped garlic
- 5 tbsp chopped ginger
- 1 serrano pepper chopped with seeds removed
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1½ tbsp sugar
Instructions
- Combine the brine ingredients in a large container and thoroughly mix. Throw in the quartered chicken, make sure it's thoroughly submerged, then cover and store in the fridge for 3 hours.
- Drain the brine off the chicken and set the quarters in a steamer and steam on medium for about 35 minutes, or just before fully cooked.
- Set the chicken on some draining rack, even a colander, so it doesn't soak in water. Let it chill in the fridge overnight. We don't want the chicken to be soaking in water when we fry it.
- Let the chicken come to room temperature and the deep fry the chicken over your cooking fire in batches at 375 °F (190 °C) for 7 minutes. As the chicken was boiled, there is a good chance the oil will pop while frying. As soon as you place the chicken in the oil, cover with some sort of splatter screen, or use our handy dandy colander again, to limit the popping oil from spraying. Set the cooked chicken on a paper towel to drain the excess oil and preserve crispiness.
- While the chicken is frying, combine all your sauce ingredients in a large mixing bowl.
- Cut the chicken into how you'd like it served, toss into the mixing bowl and get it thoroughly coated in the sauce.
- Serve and resume adventuring!
Notes
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