Chicken-fried chicken with pickled cucumber and peanut soy


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Chicken-fried chicken

Peanut soy

Cucumber pickles

Preheat the oven to 80°C
To begin, add the coriander, chillies, salt, garlic and peanut oil to a blender and blitz until combined. Rub the mixture all over the chicken legs and place in the fridge for 2 hours to lightly cure. After this time, wash off the mixture and dry thoroughly
To confit the chicken legs, place the legs in a deep pan (or two smaller pans) that are big enough to comfortably hold them. Add the legs and enough of the liquid chicken or duck fat to cover (saving the rest for deep-frying later)
Cover with foil and cook in the oven for 3 1/2 hours
Meanwhile, prepare the pickled cucumbers. Make the amazu by warming the rice vinegar, sugar and salt together in a pan to dissolve the sugar and salt – do not boil. Remove form the heat and allow to cool before using
  • 24g of salt
  • 400ml of Japanese rice vinegar
  • 260g of caster sugar
Chop the cucumber and submerge in the amazu. Submerge in the pickle for at least 2 hours, or preferably overnight
To make the peanut soy, simply combine all the ingredients in a bowl and set aside until ready to serve
When the chicken legs are cooked, remove from the oven and allow to cool in the fat. At this stage, they can be stored submerged in the fat for 4–5 days before using. If this is the case, simply remove the legs from the fat and allow to come up to room temperature for approximately 30 minutes before frying
Preheat a deep pan or deep-fryer of chicken or duck fat to 160°C
Just before serving, deep-fry the confit chicken legs until the skin is nice and golden, for approximately 5 minutes
Drain on kitchen paper and serve with the pickled cucumbers and plenty of peanut soy
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