“Too many late, possibly drunken nights in Melbourne have meant too many late-night stops at Hot Star Large Fried Chicken,” says Ryan. “But, as late-night fried chicken goes, it’s very good. This is our version done, as is the theme of our restaurant, in a style that is easy to share. We wanted a dish that was a great way to get the evening started or, equally, a great drinking snack.” Start this recipe a day ahead to marinate the chicken.
Ingredients
Chicken seasoning
Method
Main
1.
For marinated chicken, combine soy sauce, sake, garlic, sugar and five-spice powder in a plastic container, and stir until sugar dissolves. Add chicken and toss to coat (chicken should just be coated, not soaked, with marinade), then cover and refrigerate overnight to marinate.
2.For chicken seasoning, combine ingredients and 1½ tsp fine salt in a bowl and set aside.
3.Mix cornflour and egg yolk with chicken mixture, then remove chicken from marinade and coat in sweet potato flour. Place on a tray lined with baking paper and stand for 15 minutes at room temperature.
4.Heat oil in a deep saucepan to 180C. Carefully add chicken pieces in small batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden and cooked (4-5 minutes). Drain on paper towels, then season to taste with chicken seasoning and serve hot with chilli sauce.
5.Note: Sweet potato flour is available from Korean food stores and select Asian supermarkets.
Usukuchi soy sauce is available from Japanese grocers; it’s lighter in colour and flavour, and saltier than regular soy sauce. If it’s unavailable, use regular soy sauce.
Drink Suggestion: A Martini made with Mountain Pepper Gin (at Yama they serve their own house-made gin; any mountain pepper gin will work), vermouth and orange bitters. Drink suggestion by Rachel Reed
Notes
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