Olive Magazine
Chicken-Fried Chicken Recipe with Peanut Soy

Chicken-fried chicken with peanut soy

Published: June 22, 2018 at 5:12 pm
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  • Preparation and cooking time
    • Total time
    • + marinating overnight + chilling
  • A little effort
  • Serves 2

Serve flavour-packed crispy chicken with sticky peanut sauce from Scott Hallsworth's Asian restaurant, Freak Scene in Soho

Nutrition:
NutrientUnit
kcal856
fat68.3g
saturates19.1g
carbs15.3g
sugars11.3g
fibre1.4g
protein44.3g
salt8g
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The team at Freak Scene fry the chicken in rendered chicken fat, but duck fat is easier to get hold of and will give you a similar result.

Ingredients

  • 120g sea salt
  • 4 red chillies
  • 6 cloves garlic
  • a small bunch coriander, plus extra to serve
  • 2 sticks lemongrass, finely chopped
  • 100ml peanut oil
  • 2 whole chicken legs
  • 300g jar duck fat
  • ½ lemon, wedged to serve
  • to serve coriander leaves

CUCUMBER PICKLES

  • 120ml rice vinegar
  • 3 tbsp caster sugar
  • ½ lemon, zested
  • 1 cucumber, finely sliced

PEANUT SOY

  • 75g roasted peanuts (not salted)
  • 125ml (see notes below) kecap manis
  • a pinch dried chilli flakes

Method

  • STEP 1

    Put the salt, chillies, garlic, coriander, lemongrass and peanut oil into a food processor and whizz to a purée. Put the chicken into a container and pour over the salt mixture, rubbing it in well. Cover and chill overnight.

  • STEP 2

    Rinse the marinade off the chicken and pat really dry with kitchen paper. Put the chicken legs into a small pan so that they fit really snugly and add enough duck fat to completely cover the chicken. Use a thermometer to bring the fat up to 90C and keep it there, cooking gently for 1½ hours until very tender. Remove from the fat, cool and chill until completely cold. Allow the duck fat to cool completely then push through a fine sieve and reserve for later.

  • STEP 3

    Warm the rice vinegar, sugar, lemon zest and 1 tbsp salt in a pan until the sugar and salt has dissolved, then cool. Put the cucumber slices into a bowl and pour over the pickling liquid. Leave for 30 minutes before draining to serve.

  • STEP 4

    For the peanut soy, finely chop the peanuts, then mix with the kecap manis and dried chilli flakes.

  • STEP 5

    Fill a pan no more than 1/3 full with the reserved duck fat and heat to 160C or until a cube of bread browns in 45 seconds. Fry the chicken legs, one at a time, for 5 minutes or until deeply golden and crisp. Drain on kitchen paper and keep warm in a low oven while you fry the other.

  • STEP 6

    Spoon a pool of peanut soy onto each plate, put a chicken leg on top with a generous pile of cucumbers, a lemon wedge and some coriander leaves.

Kecap manis is an Indonesian condiment of sweetened soy sauce that’s infused with spices.

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