Crispy sesame chicken
Souped Up Recipes · ♥ 5.6K likes · 190.8K views · 40 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 lb chicken
- ginger slices
- scallion stalks
- ½ whole purple onion
- 2½ tsp salt
- 2 tsp sugar
- 2 tsp sand ginger powder
- ¼ cup soy sauce
Put the chicken in a ziplock bag with the ginger, scallion and purple onion, crush the aromatics by hand, then add the salt, sugar, sand ginger powder and soy sauce.
Mix well, push the air out and refrigerate breast side down at least five hours.
- 50 g maltose
- ½ cup water
- ½ cup vinegar
Whisk the maltose with half a cup of water over medium heat until dissolved, without simmering, then add half a cup of vinegar and cover.
Remove the aromatics from the chicken and lower it into boiling water for 40 seconds, moving it around, so the skin shrinks and tightens.
Set it on a tray and drizzle the glaze evenly over the skin, rubbing it around so every part is coated.
Dehydrate the skin at the lowest setting for five hours, then refrigerate uncovered.
- 1 whole egg white
- 1 tbsp rice flour
Mix the egg white with the rice flour, brush it all over the skin and pat on the raw sesame seeds.
- sesame seeds
- oil
Dehydrate another three hours until the egg flour mixture is thoroughly dried; dehydrating before this step is what makes the skin crisp.
Bring the oil to 370F and lower the room temperature chicken in, spooning oil over any part sticking out.
Fry 25 minutes over medium-low, then 5 minutes over high, 30 minutes in all, or until the inner temperature reaches 165F. The wing tips will burn a little.