Fried Pullet Recipe (aka BDSM Chicken) Recipe

BDSM-chicken-recipejpg

Photo by Farideh Sadeghin

Serves: 4
Prep time: 45 minutes 
Total time: 2 days 

INGREDIENTS

for the marinade: 
½ cup|110 grams furu 
4 cups|1000 ml soy milk 
¼ cup|50 grams granulated sugar 
1 tablespoon sesame oil 
⅔ cup|150 ml Shaoxing wine 
¼ cup|60 ml red wine vinegar 
3 ½ tablespoons white vinegar 
1 tablespoon kosher salt 
1 tablespoon five-spice powder 
1 tablespoon turmeric powder 
1 tablespoon curry powder 
2 tablespoons onion powder 
2 tablespoons garlic powder 
1 tablespoon smoked paprika 
1 tablespoon freshly ground white pepper 
1 tablespoon MSG
1 whole chicken, preferably pullet, deboned (ask your butcher to do this for you)

for the fry batter: 
1 pound|450 grams silken tofu 
3 ¾ cups|886 ml soy milk 
3 ¼ cups plus 1 tablespoon|540 grams sweet potato starch 

for the chive slaw: 
2 tablespoons vegetable oil
½ bunch|125 grams green chives, cut into thirds
¼ bunch|40 grams yellow chives, cut into thirds
4 scallions, cut into thirds
1 medium shallot, thinly sliced
⅔ cup|65 grams bean sprouts
2 teaspoons gochugaru 
¾ teaspoon kosher salt 
1 tablespoon granulated sugar 
1 tablespoon black vinegar 
½ teaspoon sesame oil 
¾ teaspoons soy sauce 
2 teaspoons chili oil 

for the chicken spice garnish: 
1 tablespoon turmeric powder 
1 ½ teaspoons freshly ground white pepper 
1 ½ teaspoons garlic powder 
1 ½ teaspoons granulated sugar 
1 ½ teaspoons kosher salt
1 ½ teaspoons MSG 
1 ½ teaspoons onion powder 
1 ½ teaspoons paprika
vegetable oil, for frying

DIRECTIONS

  1. Marinate the chicken: Mix all of the ingredients together in a large baking dish. Add the chicken, coating the chicken completely. Cover and refrigerate overnight, preferably 2 days if you can. 
  2. Make the batter: In the morning, blend all of the ingredients together in a high-speed blender for at least 1 minute. Cover and refrigerate at least 6 hours.
  3. Make the slaw: Heat the vegetable oil in a wok over medium-high. Add the chives and scallions and cook until charred, 6 minutes. Transfer to a large bowl with the bean sprouts, gochugaru, salt, sugar, vinegar, sesame oil, soy sauce, and chili oil. Cover and refrigerate overnight. 
  4. Make the chicken spice: In a medium bowl, mix together the turmeric, white pepper, garlic powder, sugar, salt, MSG, onion powder, and paprika. Set aside until ready to use.
  5. Fry the pullet: Heat 3-inches oil in a large Dutch oven until a deep-fry thermometer reads 350°F. Remove the chicken from the marinade and pat dry with a clean kitchen towel. Dredge the chicken in the batter, coating completely. Fry, flipping once, until golden all over, 5 to 7 minutes. Let the chicken rest for a few minutes and increase the oil temperature to 375°F. 
  6. Fry the chicken again until super crispy and a thermometer inserted reads 165°F, about 8 minutes. Transfer to a cooling rack set over a sheet tray and season with the chicken spice. Let rest for 10 minutes, then cut into pieces. Serve with the slaw. 

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