Frango frito sem empanar com vinagrete picante

Ingredientes

• 4 cups water (lukewarm)
• 1/2 cup sugar
• 1/2 cup kosher salt
• 1 Whole Chicken (cut into 4 pieces (2 breast/wing halves; 2 thigh/drumstick halves))
• Peanut Oil
• 2 tbsp garlic (finely chopped)
• 2 tbsp ginger (finely chopped)
• 2 tbsp red bell pepper (finely chopped)
• 1 tsp dried herbs (thyme, oregano, basil)
• 1 tsp piri piri spice seeds (crushed red peppers or fresh thai chiles work well as substitutes)
• 1/2 tbsp sugar
• 1/4 tbsp paprika
• 1/4 cup rice vinegar
• 1/4 cup Tamari Sauce
• 2 tbsp olive oil
• 1 tsp sesame oil
• Salt and pepper to taste

Modo de preparo

1. 1

   --- Spicy Vinaigrette Instructions ---

2. 2

   Mix all ingredients in a bowl well or alternatively place in a lidded container and shake well.

3. 3

   This will keep well in the fridge for 4-5 days

4. 4

   --- Make the brine ---

5. 5

   Combine water, sugar, and salt in a large container with lid and stir until the sugar and salt dissolves. Add the chicken, cover and refrigerate 1-4 hours.

6. 6

   --- Steam the chicken ---

7. 7

   Prepare your steamer ((steamer basket or pot with lid and insert)

8. 8

   Drain the chicken and put it into steamer

9. 9

   Turn the heat to medium and set the steamer lid slightly ajar. Steam for 30-40 minutes then remove from steamer and let cool on a rack. Chill the chicken on the rack in the refrigerator for a few hours or overnight if you have time

10. 10

    --- Fry the chicken ---

11. 11

    Remove steamed chicken from the refrigerator and let it reach room temperature (about 30 minutes)

12. 12

    Prepare a fryer of skillet for frying. Heat oil to 375 degrees F and fry the chicken in batches 6-8 minutes. Chicken should be a deep golden brown color and crispy AF. Remove to a paper line plate or rack to drain.

13. 13

    Allow to cool enough to handle then cut the chicken into smaller pieces.

14. 14

    Put in a large bowl and toss with the vinaigrette. Serve