- 4 each chicken Marylands and chicken wings, preferably free-range
- 600 ml buttermilk
- For deep-frying: vegetable oil
- 500 gm (3 cups) plain flour
- To serve: shichimi togarashi (see note)
- 1 green jalapeño chilli
- 375 gm (¼ medium) cauliflower, cut into florets
- 100 gm (½ medium) each red and yellow capsicum, thickly sliced
- 60 gm (½ medium) carrot, thickly sliced with a crinkle cutter
- 500 ml (2 cups) white vinegar
- 45 gm caster sugar
- 2½ tbsp sea salt flakes
- 1 garlic clove, crushed
- 1 tsp each black and Sichuan peppercorns, coriander seeds and mustard seeds
- 1 dill sprig
- 100 gm (about 6) long red chillies, coarsely chopped
- ½ tsp caster sugar
- 1½ tbsp olive oil
- 5 garlic cloves, coarsely chopped
- 50 gm butter, diced
- 25 ml fish sauce
- Pinch of xanthan gum (optional; see note)
- 1For giardiniera, heat a char-grill pan over high heat and grill jalapeño, turning occasionally, until charred (10-12 minutes). Halve lengthways and place in a 1-litre sterilised jar with remaining vegetables. Bring vinegar, sugar, salt, garlic, spices and 250ml water to the boil in a saucepan, then pour over vegetables, seal, cool to room temperature and refrigerate for 3-5 days to pickle.
- 2For diavola sauce, combine chilli, sugar and ½ tsp sea salt flakes in a snap-lock bag, seal, squeezing out the air, and leave in a draught-free place for 3-5 days to ferment. Heat olive oil in a saucepan over medium heat, add garlic and sauté until light golden (3-5 minutes). Stir in fermented chilli and cook until liquid evaporates and chilli starts to fry (3-4 minutes), then add butter and 150ml water, and bring to the boil. Add fish sauce, remove from heat, then process in a blender until smooth. Add xanthan gum and blend to emulsify. Keep sauce warm.
- 3Cut chicken Marylands into drumsticks and thighs, then place in a plastic container with chicken wings and buttermilk, and refrigerate overnight to marinate.
- 4Bring chicken to room temperature and heat oil in a deep-fryer to 160C. Place flour in a bowl and season to taste. Remove chicken from buttermilk, coat well in flour, shaking off excess, then deep-fry in batches until golden-brown and cooked through (7-7½ minutes; be careful hot oil may spit). Place chicken in a bowl, pour diavola sauce over, toss to coat and serve scattered with giardiniera and shichimi togarashi.
Note Shichimi togarashi, a Japanese spice blend, is available from Japanese grocers and select Asian supermarkets. Xanthan gum is available from health-food shops; you can leave it out, but it creates a thick sauce that coats the chicken well.
Drink Suggestion: "2013 Monastero Suore Cistercensi Coenobium 'Ruscum' from Lazio, an orange wine made by nuns," says sommelier Matt Young of 10 William St.