For 10 servings
2 kg chicken
2 L water
25 g salt
25 g sugar
10 g black tea
700 ml Debic Culinaire Original 20%
200 ml rice wine
100 ml soy sauce
50 g ginger
100 g sugar
500 g flour
175 g potato starch
375 g par boiled rice
100 g Ketchup
100 g Gochujang paste
100 g honey
50 g soy sauce
10 g sesame oil
10 g garlic
8 g ginger
20 g sesame seeds, roasted
20 g chives
1 kg rice, boiled
500 g kimchi
Heat the water and dissolve the sugar and salt in the water.
Steep the tea leaves in the hot water for 5 minutes.
Discard the tea leaves and cool the brine down in the refrigerator.
Brine the chicken pieces for 6 to 12 hours in the brine.
Rinse the chicken in ice cold water to get rid of impurities.
Chop the ginger and mix with rice wine, soy sauce and sugar.
Add the cooking cream and marinate the chicken in the cream mixture.
Marinate for at least one hour, but preferable overnight.
Grind the par boiled rice into a fine powder, sieve through a fine mesh sieve and discard the coarse leftover rice kernels.
Mix flour, potato starch and rice flour.
Bread the chicken in the flour mixture.
Fry the chicken for 10 minutes at 150 ˚C and cool to room temperature.
Mix all ingredients for the glazing sauce and reserve.
Chop the chives and reserve.
Fry the chicken at 180˚C for 2 minutes until crisp and cooked.
Brush with the glazing sauce and garnish with the chives and sesame seeds and serve with boiled rice and kimchi.