Top Chef, Season 10, Episode 12, Elimination Challenge
To Make the chicken:
1.) Place all ingredients for brine in pot and bring to a boil. Lower heat to medium and simmer for 10 minutes. Remove pot from heat and cool completely in an ice bath.
2.) Place chicken container that will be both large enough to hold the chicken, but also allow the chicken to be fully-covered by the brine mixture. Pour cooled brine over chicken. Cover with plastic wrap and brine in refrigerator overnight.
3.) Mix buttermilk and konbu. Let sit for 10 minutes. Strain, set aside.
4.) In a large bowl mix all ingredients for seasoned flour.
5.) In a large, heavy bottomed pot, heat peanut oil to 365 degrees. Remove chicken from brine and rinse under cold water. Working in small batches, dip chicken into buttermilk, then seasoned flour. Shake off excess flour. Deep fry chicken until golden brown.
To Make the Seasoning Flour:
Use recipe above.
To Make the Dipping Sauce and Chicken Wings:
1.) Place chicken wings in zip-lock bag. Marinate with usukuchi, ginger and sake. Let sit for 2 hours.
2.) Prepare seasoned flour.
3.) In a large bowl, mix all ingredients for dipping sauce. Mix well until sugar is fully dissolved.
4.) In a large, heavy-bottomed pot, heat oil to 365 degrees. Dredge chicken wings in seasoned flour. Shake off excess. Deep fry until golden brown.
5.) Remove chicken from oil and immediately dip into dipping sauce. Transfer to pan with cooling rack.