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Batter

  • Egg 2.0 pc
  • Baking Powder 2.0 g
  • Potato Starch 100.0 g
  • All Purpose Flour 100.0 g

Garlic-Soy Glaze

  • White vinegar 20.0 ml
  • White Sugar 200.0 g
  • Garlic, minced 40.0 g
  • Dark Soy Sauce 10.0 g
  • Water 100.0 ml

Marinating, Frying, and Assembly

  • Black Pepper, round 2.0 g
  • Garlic, minced, fresh 20.0 g
  • White Sugar 10.0 g
  • Water 60.0 ml
  • Chicken, whole, spatchcock 2400.0 g
  • Vegetable Oil 5.0 l
  1. Batter

    3 minutes
    • In a bowl mix all ingredients together until it forms to a thick paste.
  2. Garlic-Soy Glaze

    5 minutes
    1. In a pot, mix all ingredients together and bring to a boil.
    2. Toast the sesame seeds in a different pan and set aside.
    3. Cool the mixture down.
  3. Marinating, Frying, and Assembly

    180 minutes
    1. Cut the chicken in to a spatchcock.
    2. In a bowl mix all ingredients for the marinade.
    3. Marinate the chicken for at least 2 hours or overnight for better results.
    4. Add the batter ingredients and mix until the thick paste begins to coat the chicken.
    5. Leave to marinate for another 30 mins.
    6. Heat oil to 150c and deep fry the chicken for 10-15 minutes until internal temperature reaches 175F.
    7. Remove and set aside to cool down for 2 hours.
    8. Increase the temperature of the oil to 190C.
    9. Fry the chicken for the second time to color and make the batter crisp. Fry for around 5 to 10 minutes.
    10. Drain the chicken of excess oil.
    11. Drizzle the glaze on top and serve with toasted sesame seeds and finely slice spring onions.