Crispy Garlic Chicken With Dipping Salt

Description

Chef vongerichten sells 60 orders a day of this supermoist hong kong-style chicken. One of the reasons it's so good is that the chicken is fried whole in a wok, yet it doesn't taste remotely oily. The other reason is that the chicken is rubbed with aromatic five-spice powder and salt four hours before being basted with a vinegar and brown sugar syrup, then marinated overnight; plan accordingly. Make ahead: the spiced salt can be made up to 2 weeks ahead. Wine: a fruity, peppery red from france's southern rhône valley will complement the chicken and spicy seasoning here. Consider a grenache-dominated gigondas, such as the 1999 domaine du gour de chaulé or the 2000 domaine les paillères.

Ingredients

• Kosher Salt
• Five-spice Powder
• Chicken Bouillon Cube
• Chicken
• Distilled White Vinegar
• Water
• Light Brown Sugar
• Baking Powder
• Szechwan Pepper
• Vegetable Oil
• Garlic Cloves

Instructions

1. Set a fine sieve over a small bowl
2. Add 2 tablespoons of kosher salt, the five-spice powder and bouillon cube and rub them through the sieve
3. Set the chicken on a platter
4. Rub the spice blend all over the chicken inside and out and refrigerate it for 4 hours
5. In a medium saucepan, combine the vinegar with the water, brown sugar and baking powder and cook over moderately high heat, stirring occasionally, until the sugar has dissolved
6. Transfer the syrup to a large bowl and let cool to room temperature
7. Stand the chicken in the syrup and ladle the syrup over it several times
8. Transfer the chicken to a rack set over a plate and refrigerate overnight
9. Bring to room temperature before cooking
10. Pat the chicken dry inside and out with paper towels
11. In a large wok, heat 3 cups of the oil to 375 over moderately high heat
12. Carefully lower the chicken into the hot oil, breast side up, and cook until deeply browned on the bottom, about 20 minutes
13. Insert a large fork into the cavity and carefully transfer the chicken to a plate
14. Turn the chicken over and lower it into the hot oil, breast side down
15. Fry the chicken until deeply browned and cooked through, about 20 minutes longer
16. Meanwhile, in a small skillet, toast the szechwan peppercorns over moderate heat until fragrant, about 3 minutes
17. Transfer to a spice grinder and let cool
18. Add 3 tablespoons of kosher salt and grind to a fine powder
19. Heat the remaining 1 / 4 cup of oil in a small skillet
20. Add the garlic and cook over low heat until golden, about 4 minutes
21. Transfer the garlic and oil to a small bowl
22. Transfer the chicken to a carving board, breast side up, and let rest for 10 minutes
23. Carve and arrange the pieces on a platter
24. Scatter the garlic and oil all over the chicken and serve with the spiced salt