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Inspired by Chef & Member Patty Ratermann’s dish at our Farm to People Dinner with on 5/9/19.
To start: Make your brine. Bring 6 cups of water to a boil; add garlic, ginger, soy sauce and salt. Throw in any herbs or spices you like, depending on what direction you want to go. And make it salty like the sea!
Blanch the chicken: Bring the brine to a simmer and add chicken pieces. Cook for 3 minutes; then remove chicken with tongs and place in the ice bath to shock it (This process tightens the skin and makes it better for frying).
Marinate: Remove the brine from heat and let cool slightly. Place chicken back in the brine and store in the fridge for at least 2 hours so that the flavors combine.
Bake: When you’re ready, preheat oven to 350 degrees. Lay chicken on a sheet pan and bake for 25 minutes until fully cooked through. (This way you are not leaving the chicken in the oil for too long and it emerges golden brown instead of dark or burnt.)
Fry time: Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.
In a large bowl, combine brown rice flour with a teaspoon of salt. Toss baked chicken in this to coat. (Brown rice flour works best because it is non-glutinous, compared to all purpose, and makes for a crispier more evenly cooked, breading.) Shake off any excess flour.
Working in batches, place chicken in oil and fry until pale golden, about 5 minutes. Remove and shake lightly in a colander to drain; transfer to a paper towel. Enjoy!