Sweet and Sour Fried Chicken

Ginger, Garlic, White Soy, Sherry Vinegar

Chef Esther Ha of Momofuku Ko | New York

“My style of cooking doesn’t necessarily have a standardized foundation. This recipe has techniques from traditional Hong Kong-style frying, as well as Japanese tempura. In a similar realm, Sherry Vinegar from Spain has been pigeon-holed as a "finishing vinegar" or for dressings. In reality, given the complexity of the product, it should be cooked with too. A drop of Sherry Vinegar reduction as a substitute for balsamic gives this dish a lighter, brighter finish.” - Chef Esther Ha

---

Adapted by StarChefs | january 2023

INGREDIENTS:

Poached Chicken:
100 grams Spanish onion, large diced
2 1-inch knobs ginger
1 head garlic, halved
2 cloves
2 star anise 
1 cinnamon stick
1 bay leaf
¼ cup Sherry Vinegar from Spain
1 teaspoon madras curry powder
¼ cup white soy sauce 
4 chicken legs, cut into 1½ inch segments

Sherry Glaze:
½ cup sugar 
⅓ cup glucose
¼ cup white soy sauce
3 tablespoons Sherry Vinegar from Spain 
½ tablespoon salt

Flour Dredge:
1 cup all-purpose flour 
⅔ cup rice flour 
¼ cup corn starch 
½ teaspoon ginger powder 
½ teaspoon garlic powder 
½ teaspoon onion powder

To Assemble and Serve:
Canola oil
150 grams vodka, chilled
One 12-ounce can beer, chilled

METHOD:

For the Poached Chicken:
In a heavy bottom stock pot over medium heat, sweat onion, ginger, and garlic until translucent. Add cloves, star anise, cinnamon, and bay leaf. Toast until spices are fragrant. Deglaze with vinegar and continue cooking until liquid is reduced by half. Add curry powder, white soy, and 8 cups water. Bring to a boil, then lower heat and let liquid simmer 15 minutes. Add chicken to the pot, while maintaining a gentle simmer. Cook 15 minutes, or until the chicken is medium rare. Remove chicken from liquid and let cool. Transfer to a sheet pan and let air dry in the refrigerator overnight, uncovered.

For the Sherry Glaze:
In a saucepot over medium high heat, combine sugar, glucose, white soy, vinegar, salt, and ½ cup water. Bring to a boil, then reduce heat and let simmer 20 minutes. Transfer mixture to a bowl set over an ice bath and let cool. 

For the Flour Dredge:
In a large mixing bowl, combine all ingredients. Sift through a fine sieve. Measure out 150 grams and set aside. Toss the Poached Chicken in the remaining flour mixture until evenly coated. Be sure to dust off excess flour. Reserve remaining dredge.

To Assemble and Serve:
In a large pot, heat oil to 350°F. Fry the dredged Poached Chicken for 1½ minutes , making sure the oil maintains a temperature of 350°F. This can be done in batches if needed. Let fried chicken rest on cooling rack for 10 minutes. In a large pot, heat canola oil to 375°F. In a mixing bowl, combine the reserved 150 grams of Flour Dredge, vodka, and beer. Coat the fried chicken pieces in the wet batter. Fry 1 minute, making sure to continuously move the chicken around the pot. Let chicken rest 10 minutes. Transfer 2 pieces fried chicken to a serving plate. Serve with a side of Sherry Glaze for dipping.

---