Fried Chicken - Momofuku

After putting together the Octo Vinaigrette, I had to make some of Momofuku's Fried Chicken to go with it. What I didn't know was that it had to be first submerged in brine (I did it for 3 hours), steamed and then cooled and refrigerated for at least 2 hr (I kept it overnight..since it was too late to have as dinner already) and then deep fried ..!! Luckily the Octo Vinaigrette can be kept in the fridge for up to 5 days. We ended up having the fried chicken and Octo vinaigrette the next day. :)

After P tried it, he said it was like 'Shandong Chicken'.. A rather common Cantonese dish found at most Chinese restaurants.

Over 18 hrs of preparation and waiting for 'Shandong Chicken' ?!?!??!

After trying it, I had to admit I had made something very similar to Shandong chicken. A much more glorified version though. Still the chicken wasn't dry at all, which is a common occurrence with most of the Shandong chicken I've tried at the restaurants.

The recipe asks to take the chicken out of the fridge at least 30 minutes before you want to cook them. Then fry the chicken in 180C oil for about 6-8 minutes. Since the chicken is already cooked, you really only need to fry until the skin reaches your desired level of crispiness. Remove the chicken from the oil and drain them on a rack or paper towels. Before serving toss the chicken in the Octo Vin and garnish with sliced green onions.

Momofuku Fried Chicken
Recipe from Time Out New York

For the Brine:

• 4 cups lukewarm water
• 1⁄2 cup sugar
• 1⁄2 cup kosher salt

For Chicken:

• 1 medium sized chicken (cut into 8 pieces, wings separated from the breasts)
• 4 cups grapeseed or other neutral cooking oil
• About 1⁄2 cup Octo Vinaigrette

Method:

1. Combine the water, sugar, and salt in a large container with a lid or a large freezer bag, and stir until the sugar and salt dissolve. Add the chicken to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6. - I did this for 3 hrs
2. Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese-style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and put it on a cooling rack to cool. Chill it in the refrigerator, preferably on the rack, for at least 2 hours or overnight.
3. Take the chicken out of the refrigerator at least 30 minutes before you fry it.
4. In a deep skillet, heat enough oil for the chicken to be submerged to 180ºC. Fry the chicken in batches, turning once, until the skin is deep brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate to drain.
5. Cut the chicken into a few pieces: cut the wing from the breast, cut the breast in half, cut through the knee to separate the thigh from the drumstick. Put in a large bowl, toss with the vinaigrette, and serve hot.