Fried Spatchcock with a Tamarind and Fish Sauce Caramel
05 May 2019
05 May 2019
Stephanie’s fried spatchcock pairs brilliantly with her pickled brussel sprout leaf salad and fish sauce and tamarind caramel.
Preheat oil in a large saucepan or deep fryer to 180C.
For the Fried Chicken, make a buttermilk marinade. Place the milk and lemon juice into a medium a bowl and stir to combine. Reserve 1½ tablespoons for the coating.
Remove the backbones from the spatchcocks then cut through the centre of the breastbone to make 2 halves. Cut each half into a leg, thigh, breast and wing portion and place the pieces into the buttermilk. Cover and set aside in the fridge for 30 minutes.
For the coating, place the flour, salt, white pepper and reserved buttermilk together in a medium bowl and mix together to a coarse crumble.
Remove the spatchcock pieces from the buttermilk and roll in the coating and press the coating on firmly.
Cook in the hot oil, in two batches, for 6-7 minutes or until golden brown, cooked through, and the temperature near the bone reaches 75C. Remove from the oil and set aside on paper towel.
For the Pickled Brussels Sprout Leaf Salad, place all ingredients, except the leaves, along with ¼ cup water into a small saucepan and place over a medium heat. Bring to the boil then remove from the heat and pour into a shallow tray and chill in the fridge.
Once cold, pour over the leaves and set aside to pickle for 30 minutes. Drain the leaves and set aside in the fridge.
For the Fish Sauce and Tamarind Caramel, place the sugar into a small frypan and place over a medium heat. Allow the sugar to melt and when amber in colour, remove from the heat. Carefully add the fish sauce and tamarind. Stir until combined then pass through a sieve into a large bowl. Add the spring onions and one tablespoon of water and stir to combine.
To serve, toss the Fried Chicken pieces in the Fish Sauce and Tamarind Caramel and place onto a large plate with the Brussels Sprout Leaf Salad on the side.