Special Equipment:

Deep Fryer or Saucepan or Wok for deep frying
Oven tray and trivet large enough to hold 12 pieces of chicken

Prep Time: 3 hours (marinating time) and Asian Slaw preparation time.
Cooking time: 25 mins

Ingredients

6 Chicken Chops with skin
6 Chicken Drumsticks with skin
300ml of Buttermilk
1/2 teaspoon of Salt
1/4 teaspoon of White Pepper

2 cups of Plain Flour
1 tablespoon of Cayenne Pepper
1 tablespoon of Sweet Paprika
1 tablespoon of Garlic Salt
1/2 teaspoon of ground Coriander
1 teaspoon of Salt
1/4 teaspoon of White Pepper
1 teaspoon of ground Black Pepper
1 teaspoon of Chicken Bouillon Powder*
Vegetable Oil for deep frying

1/4 medium sized Cabbage, shredded
1 carrot, grated
Kewpie Mayonnaise*
Black pepper to taste
Black Sesame seeds

4 Corn Cobs
2 tablespoons of Butter

Create

In a medium sized bowl, ‘marinate’ the Chicken with the Buttermilk, the Salt and the Pepper. Leave in the fridge for 3 hours until ready to cook.

Also prepare the Asian Slaw ahead of time. In a bowl, add the shredded Cabbage and grated Carrot. Add enough Kewpie Mayo to evenly cover the Cabbage and Carrots, mix well. Season with ground Black Pepper according to taste. Add a few Black Sesame Seeds as a garnish.

When it’s time to cook: Pre-heat the oven to 180C (350C).

In a separate bowl, add the Flour, Cayenne Pepper, Sweet Paprika, Garlic Salt, ground Coriander, Salt, White Pepper, ground Black Pepper and Chicken Powder. Mix well.

In the meantime, heat up enough Vegetable Oil in the Deep Fryer or Wok that will allow 6 chicken pieces (half of the chicken) to be immersed and cooked. The oil should start to be ready in about 3 mins or when you can see a slight ripple in the oil.

Prepare the oven tray with the trivet.

Take the Chicken from the fridge and coat each piece with the flour mixture well. Once the oil is ready, immerse half of the chicken pieces first (drumsticks) until the chicken turns a golden colour. This will take around 5 mins. Lift and drain and assemble onto the trivet. Repeat this process with the remaining 6 pieces of chicken (chops). Once all the chicken is assembled onto the trivet and oven tray, cook in the oven for a remainder of 20-25 mins. (Chicken that is on the bone tends to take a bit longer to cook, therefore ensure it is cooked through by inserting a knife or stick close to the bone to check).

Whilst the Chicken is cooking in the oven, steam or boil the corn cobs. This should take around 8-10 mins. In a fry pan, heat up the butter on low heat. Add the corn and sear all sides until a lovely brown colour and sheen is achieved.

Remove the chicken from the Oven when ready and serve with the Asian Slaw and Corn.

Serves 3-4 people

Refer ‘The Asian Pantry’