Naked Fried Chicken With Spicy Vinaigrette

"Flourless" or naked fried chicken with a super crisp exterior and juicy center, then tossed in a spicy Asian-Portugese flavored vinaigrette.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Spicy Vinaigrette Instructions ---
2. 2Mix all ingredients in a bowl well or alternatively place in a lidded container and shake well.
3. 3This will keep well in the fridge for 4-5 days
4. 4--- Make the brine ---
5. 5Combine 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. 7Prepare your steamer ((steamer basket or pot with lid and insert)
8. 8Drain the chicken and put it into steamer
9. 9Turn 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. 11Remove steamed chicken from the refrigerator and let it reach room temperature (about 30 minutes)
12. 12Prepare 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. 13Allow to cool enough to handle then cut the chicken into smaller pieces.
14. 14Put in a large bowl and toss with the vinaigrette. Serve