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Fried Spatchcock with a Tamarind and Fish Sauce Caramel

Serves 4
  • Steps
  • Ingredients

Steps

  • 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.

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