Courtesy of Chef Michael Tong and RAW Canvas.
Makes 12 drumsticks for 6 servings.
2 Tbsp five spice powder
2 Tbsp black pepper
2 Tbsp salt
1 Tbsp sugar
12 small chicken drumsticks
2 L duck fat
Gochujang Mayo1 cup mayonnaise
3 Tbsp gochujang paste
2 Tbsp soya sauce
1 Tbsp sesame oil
¼ cup kimchi, finely diced
Batter1 cup all-purpose flour
4 Tbsp tapioca flour
1 Tbsp salt
1 Tbsp black pepper
1 cup sparkling water
Vegetable oil, for deep frying
1. Combine spices and dry rub the drumsticks overnight.
2. Place drum sticks in duck fat and put covered in a 275ºF oven for about 1.5 hours. Meat should fall off the bone but still maintain its integrity. Drain drumsticks from duck fat and chill in fridge. Drumsticks must be completely chilled before deep frying.
Gochujang Mayo1. Combine all ingredients until smooth. Set aside.
Batter1. Combine ingredients to form a batter with the consistency of pancake batter.
2. Coat drumsticks in batter and fry in 350ºF oil for about 7 to 8 minutes until golden brown.
3. Serve with gochujang mayo.
See more: Asian, Chicken, Dinner, Fry, Korean, Main
https://www.foodnetwork.ca/recipe/confit-five-spiced-fried-chicken-with-gochujaung-mayo/16481/
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