For 10 servings
2 kg chicken
2 l water
25 g salt
25 g sugar
10 g black tea
1 l Debic Culinaire Original
20 g hot sauce
5 g black pepper
3 g MSG
500 g flour
175 g corn flour
375 g boiled rice
15 g onion powder
15 g garlic powder
25 g paprika powder
5 g salt
2 g chili powder
250 ml Debic Roast & Fry
250 g smoked bacon
20 g Korean chili flakes
10 g salt
Heat the water and dissolve the sugar and salt in the water.
Steep the tea leaves in the hot water for 5 minutes.
Brine the chicken pieces for 6 to 12 hours in the brine.
Rinse the chicken in ice cold water to get rid of impurities.
Pat dry and marinate in the mixture of cream, hot sauce and coarsely ground pepper.
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, corn flour, rice flour and spices.
Double dip in the chicken in the flour.
Leave to rest for 15 minutes or keep overnight in the refrigerator.
You see the breading will stick to the chicken and has absorbed the liquid.
Slice the bacon in strips and infuse the butter with the bacon, salt and chili flakes at 60-80˚C for one hour.
Put through a fine sieve and reserve at room temperature.
Fry the chicken at 180˚C for 7 to 12 minutes until crisp and cooked.
Brush optionally with the hot chili oil to create the hot variant of the southern chicken.