AT A GLANCE
"Too many late, possibly drunken nights in Melbourne have meant too many late-night stops at Hot Star Large Fried Chicken," says Ryan. "But, as late-night fried chicken goes, it's very good. This is our version done, as is the theme of our restaurant, in a style that is easy to share. We wanted a dish that was a great way to get the evening started or, equally, a great drinking snack." Start this recipe a day ahead to marinate the chicken.
|01||For marinated chicken, combine soy sauce, sake, garlic, sugar and five-spice powder in a plastic container, and stir until sugar dissolves. Add chicken and toss to coat (chicken should just be coated, not soaked, with marinade), then cover and refrigerate overnight to marinate.|
|02||For chicken seasoning, combine ingredients and 1½ tsp fine salt in a bowl and set aside.|
|03||Mix cornflour and egg yolk with chicken mixture, then remove chicken from marinade and coat in sweet potato flour. Place on a tray lined with baking paper and stand for 15 minutes at room temperature.|
|04||Heat oil in a deep saucepan to 180C. Carefully add chicken pieces in small batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden and cooked (4-5 minutes). Drain on paper towels, then season to taste with chicken seasoning and serve hot with chilli sauce.|
|05||Note: Sweet potato flour is available from Korean food stores and select Asian supermarkets. Usukuchi soy sauce is available from Japanese grocers; it’s lighter in colour and flavour, and saltier than regular soy sauce. If it’s unavailable, use regular soy sauce.|
A MARTINI MADE WITH MOUNTAIN PEPPER GIN (AT YAMA THEY SERVE THEIR OWN HOUSE-MADE GIN; ANY MOUNTAIN PEPPER GIN WILL WORK), VERMOUTH AND ORANGE BITTERS. , suggested by RACHEL REED