Photo by Farideh Sadeghin
Serves 4 Advertisem*nt
Prep time: 45 minutes
Total time: 8 hoursINGREDIENTSfor the seasoning blend:
6 tablespoons|75 grams kosher salt
2 tablespoons granulated sugar
2 tablespoons MSGfor the chicken:
1 whole (3-4 pound|1.36-1.8 kg) chicken, air-chilled, lovingly raised, preferably ENTJ personality type
4 cups|946 ml buttermilk
6 tablespoons|105 grams Dijon mustard
6 tablespoons|65 grams all-purpose flour
2 tablespoons five-spice powder
2 tablespoons seasoning blend
1 tablespoon garlic powder
1 tablespoon onion powder
7 ounces|200 grams dried Tianjin chilies (or any bright red dried chili, though I don't recommend chili de arbol unless you're a serious masoch*st)
1 cup|75 grams Szechuan peppercorns
2 tablespoons rice vinegar powder
1 ½ tablespoons seasoning blend
2 teaspoons fine granulated sugar
¼ teaspoon smoke powder
2 cups|500 ml warm duck fatfor the dredge:
3 cups|440 grams all-purpose flour
¾ cup|115 grams potato starch
¾ cup|110 grams corn starch
3 tablespoons seasoning blendDIRECTIONS
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