From @Not Another Cooking Show
1 hr 25 min · Serves 4
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Ingredients
Add 2 cups of the water, the kosher salt, sugar, granulated garlic, cayenne pepper, and ground ginger to a small saucepan over medium heat.
Stir until the salt and sugar dissolve completely, then remove from the heat.
Pour the remaining 2 cups of cold water into a large bowl, pour in the warm brine mixture, and add a handful of ice cubes to cool it down quickly.
Splitting the water keeps you from having to wait hours for the brine to cool before adding raw chicken.
Butcher the whole chicken into parts: cut away the leg quarters following the fat line, pop the thigh bones from their sockets, and trim around the oysters to keep them attached to the legs.
Separate the drumsticks from the thighs along the joint fat line, scrape the bone out of each thigh to make boneless chicken thighs, and halve or third each thigh into bite-sized pieces.
Remove the chicken breasts from the breastbone, cut off the tapered ends as individual pieces, and cut the remaining thick breast meat into thirds.
Remove the wings, separate the drumettes and flat wings at the joints, and discard or save the wing tips and carcass for stock.
Cut the 6 additional drumsticks into drumsticks and thigh portions if attached, or keep them as drumsticks.
Submerge all chicken pieces in the chilled brine, cover with plastic wrap, and refrigerate for 12 to 24 hours.
Then 720 min of waiting
Remove the chicken pieces from the brine, lay them in a single layer on paper towels to drain, and keep cold in the refrigerator until ready to dredge.
Pre-heat a dry stainless steel pan over high heat until hot.
Add the rinsed tomatillos, garlic cloves, and whole jalapeno to the hot dry pan and char on all sides, turning occasionally until blistered, about 5–7 minutes.
Slice the charred jalapeno flesh into a blender, discarding the stem and seeds if less heat is desired.
Add the charred tomatillos and garlic to the blender along with the cilantro, 1/4 cup mayonnaise, lime juice, a pinch of salt, a handful of green onions, honey, and xanthan gum.
Blend until smooth, adjust with more mayonnaise if too loose, and transfer to a squeeze bottle.
Whisk together the 1/2 cup mayonnaise, sour cream, grated Parmigiano-Reggiano, garlic powder, lemon juice, salt, and freshly ground black pepper in a bowl until smooth.
Transfer the sauce to a squeeze bottle.
Mix 1/2 cup mayonnaise, spicy brown mustard, whole-grain mustard, honey, rice vinegar, and cayenne pepper in a small bowl until fully combined.
Transfer the sauce to a squeeze bottle.
In a pan, combine the grated garlic clove, gochujang, ketchup, gluten-free tamari, rice vinegar, honey, sesame oil, and dark soy sauce.
Place the pan over medium heat and bring to a simmer, stirring continuously to caramelize and reduce slightly, about 2 minutes.
Pour the BBQ sauce through a funnel into a squeeze bottle to cool.
Toss the cucumber chunks with salt, a splash of soy sauce, honey, and sesame oil, then set aside to marinate.
Trim the scallions, segment them into thirds, slice each segment lengthwise, and stack and cut into thin, long ribbons.
Transfer the scallion ribbons to a bowl of ice water for 10 minutes so they curl up crisp.
Then 10 min of waiting
Spoon the prepared kimchi, pickled daikon and carrots, and marinated cucumbers into separate small serving bowls.
Drain the curled scallion ribbons on paper towels, place them in a bowl, and dress with a splash of soy sauce, rice vinegar, honey, sesame oil, and gochugaru just before serving.
Combine the grated garlic, grated ginger, gochujang, ketchup, honey, gluten-free tamari, mirin, and rice vinegar in a small non-stick pan over medium heat.
Stir until well combined and simmering, about 2 minutes, then remove from heat and set aside to brush on the chicken later.
In a large pan or vessel, whisk together the rice flour, potato starch, cornstarch, baking powder, garlic powder, onion powder, and a few pinches of salt to create the dry mix.
Measure out 1 cup of this mixed dry flour and set it into a separate deep measuring glass.
Add the ground turmeric to the 1 cup of dry flour in the glass and whisk together.
In a small container, mix 1/2 cup cold water and 1/2 cup vodka, then gradually whisk this liquid into the turmeric flour mix until a thin batter forms that light-coats the back of a spoon.
Vodka evaporates faster than water during frying, creating an extremely crisp crust that stays crunchy longer.
Pour peanut oil into a heavy pot or Dutch oven to a depth of at least 3 inches (8 cm) and heat to 275–300°F (135–150°C).
Thoroughly dredge the cold brined chicken pieces in the remaining dry flour mixture, shaking off any excess.
Fry the chicken pieces straight from the dry dredge in batches at 275–300°F (135–150°C) for 5 to 6 minutes, adjusting the burner as needed to hold the oil temperature.
Remove each batch with a spider skimmer when lightly set but still pale, and drain on a wire rack set over a baking sheet to cool slightly.
Raise the oil temperature to 325°F (163°C).
Whisk the turmeric wet batter to ensure it is smooth.
Working in batches, dip the pale pre-fried chicken pieces into the wet batter, coat thoroughly, and lower carefully into the 325°F (163°C) oil.
Fry for 2 to 3 minutes until setting a crispy, reddish-golden shell, then remove with a spider skimmer and rest on the wire rack.
Then 10 min of waiting
Raise the oil temperature to a high heat of 375°F (190°C).
Drop the double-fried chicken pieces into the hot oil in batches for a final 1 to 2 minutes until deep golden-brown, wildly crispy, and fully cooked through.
Transfer to the wire rack to drain for 1 minute before serving.
Brush a portion of the hot fried chicken pieces evenly with the warm gochujang glaze and arrange on a serving stand.
Stack the plain fried chicken in a tall serving container or bucket.
Serve at once alongside the four squeeze-bottle sauces and the prepared banchan bowls.
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