Sichuan Pepperjelly Sandwich
- Level: Advanced
- Total: 1 day 4 hr 50 min (includes brining and chilling time)
- Active: 2 hr
- Yield: 9 to 12 servings
- Level: Advanced
- Total: 1 day 4 hr 50 min (includes brining and chilling time)
- Active: 2 hr
- Yield: 9 to 12 servings
Ingredients
Fried Chicken:
Dredge:
Sichuan Pepperjelly:
Chile Crisp:
Sandwich:
Directions
Special equipment:
a deep-fryer; a spice grinder; a high-powered blender- For the fried chicken: Mix the buttermilk, pickle juice, shio koji and salt together thoroughly. Add the chicken and marinate for 24 hours.
- Remove the chicken from the marinade, shaking off the excess buttermilk to avoid causing the dredge to clump up.
- For the dredge: Mix the flour, cornstarch, garlic powder and salt until uniform, then thoroughly coat the chicken in the dredge, using your hands to get the dredge into the cracks and crevices of the chicken.
- Deep-fry the chicken at 330 degrees F for 5 1/2 minutes, or until the center of the thigh reads 165 degrees F on a meat thermometer. Lay the chicken out on a tray lined with a thick and absorbent paper towel in a single layer and place in the fridge until the crust has dried out a little bit, 2 to 4 hours. Refry the chicken at 375 degrees F for 2 1/2 minutes to serve.
- For the Sichuan pepperjelly: Add the dried and canned apricots to a stock pot, then flatten them out so they are flush with the bottom of the pot. Add the black sugar and granulated sugar to the pot. Add the soy sauce and Zhenjiang vinegar to the pot. Toast the peppercorns and coriander seeds in a dry pan until aromatic, then grind to a fine powder and add to the pot along with the salt. Add water until it is covering the apricots by about 1/2 inch, then simmer until the water is reduced to just below the top layer of apricots, about 1 hour. Let the pot cool, then blend in a high-powered blender until it reaches a velvety smooth consistency. If it is still loose or watery, simmer on the stovetop until it becomes thick and spreadable.
- For the chile crisp: Bring the oil to 350 degrees F over high heat, then add the shallots and cut the heat to the burner. Stir the shallots in the oil for a minute, then put the burner back on medium heat. Bring the oil back over 330 degrees F and cook until the shallots start to turn brown and crispy, then strain the shallots and rest them on a thick and absorbent paper towel. Repeat the process with the garlic and sunflower seeds separately until you have three piles of golden and aromatic shallots, garlic and sunflower seeds.
- Toast the Sichuan peppercorns, coriander seeds, ginger, cumin seeds and star anise lightly in a dry pan until aromatic, then grind until the spices are a coarse texture. Add to a very large metal mixing bowl along with the shallots, garlic, sunflower seeds and salt.
- Bring the oil back up to about 350 degrees F, then cut the heat. Pour the oil into the large mixing bowl with the aromatics, evenly distributing it over the ingredients in the bowl. The oil is going to sizzle and pop a good bit, so be careful during this step. Once the oil has dropped below 250 degrees F, add the black sugar, soy sauce and Zhenjiang vinegar. Stir everything together thoroughly, then let cool and place in an airtight jar. The flavor is best developed after the 3rd day, but you can start using it immediately. For best flavor, store your chile crisp in the fridge.
- For the sandwich: Toast the Texas toast to the desired crispness. Apply a thick layer of pepperjelly to the bottom slice of toast. Place the chicken on top of the jelly. Add the mayo to the top of the chicken. Mix a thick layer of chile crisp into the mayo. Top it with a giant handful of sliced green onions and another slice of toast.
