INGREDIENTS:
- 6 chicken thigh cutlets (I deboned mine)
- 4 cups lukewarm water
- 1/2 cup white sugar
- 1/2 cup light soy sauce
- 2 tablespoons white vinegar (Philippine brand preferably)
- 4 garlic cloves, crushed
- 2 bay leaves
- a few peppercorns, left whole
- Canola or grapeseed oil for frying
For the Octo-Vinaigrette
- 2 garlic cloves, (I used confit garlic cloves but plain garlic will suffice)
- 2 tablespoons coconut milk
- 1/4 cup light soy sauce
- 2 tablespoons white vinegar (Philippine brand is preferable)
- 1 bay leaf
- 4 to 6 peppercorns
- 1 teaspoon white sugar
- 2 tablespoons grapeseed or other neutral oil
INSTRUCTIONS:
for the Fried Chicken
- Combine the water, sugar, soy sauce, vinegar, garlic, bay leaves and peppercorns in a container and stir to dissolve the sugar. Add the chicken and cover. Refrigerate for at least 1 hour and no more than 6 hours.
- Set up a steamer on the stove. Drain the chicken and place the brine on the bottom of the steamer (this is your steaming liquid). Put the chicken in the steamer basket and cover. Steam the chicken for 40 minutes on medium high heat. When done, remove it from the steamer and put in on a cooling rack to cool. Chill it in the refrigerator on the rack at least 2 hours (or overnight).
- Remove the chicken from the refrigerator 3o minutes before you cook it.
- In a deep skillet, heat enough oil for the chicken (I only pan fried the chicken). Fry the chicken in batches until the skin is deep brown and crisp. Around 6 to 8 minutes.
- Remove to a paper towel lined plate to drain.
- Mix all ingredients in a saucepan and heat over low for 10 minutes. Serve on top of the Fried Chicken.
Source: Trissalicious
Share It To Your Friends!
Loading...
