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8 x bone-in, skin-on chicken thigh pieces
2 cups (500ml) buttermilk
2 cups plain (all purpose) flour
Marinade:
6 garlic cloves, peeled
3 coriander (cilantro) roots, roughly chopped
1 tbsp white peppercorns
1 tbsp sea salt
Chilli salt sprinkles:
1 tbsp Korean chilli powder (gochugaru)*
2 tsp garlic powder
2 tsp Thai chilli powder (optional)
1 tbsp sea salt
To make the marinade, use a mortar and pestle to pound the garlic, coriander root and peppercorns to a rough paste. Place marinade mix into a large bowl. Mix through the salt. Add the chicken pieces and mix until well combined. Cover and refrigerate for 2 hours.
To make the chilli salt sprinkles, mix ingredients in a small bowl. Note: I like to add the Thai chilli powder for some extra intensity, but if you want to ease up on the spice factor, feel free to leave them out.
When ready to cook, pour enough oil into a large or deep frying pan to come one-third of the way up the side. Heat over high heat until a wooden spoon dipped into the oil causes bubbles to form.
Place chicken pieces into the buttermilk and ensure each piece is well coated. Then take a piece of chicken and roll it in the flour, making sure to get lots of craggly bits sticking to the chicken. Place on a tray. Repeat with the remaining chicken.
Carefully place half the chicken into the wok and cook for about 5 minutes or until a light golden colour. Remove from the oil onto a cooling rack and rest for 10 minutes, while you cook the second batch.
After both batches have rested for 10 minutes, place the chicken in two batches again back into the wok with the same oil for a second fry for another 5 minutes or until the pieces are deep golden brown and cooked through. Drain on paper towel.
Sprinkle generously with the chilli salt sprinkles and serve.
This is amazing
Yum. Yum. Yum. Crunchy. Flavourful. Moist.
This is amazing
Wow! What a great dish. I served it with some spicy fried rice. The young and old lived it. So bloody good