Note: For this recipe, Eightysix uses chicken breast for a super white interior with no bones. For best results, always brine the chicken first.
To brine the chicken – place all the ingredients into a saucepan and simmer for 15 minutes. Place in the fridge to chill. Cut the chicken into 3cm nuggets and submerge in the chilled brine for 5 hours. Wash and pat dry.
Make the dusting mix by combining all the ingredients together in a bowl. Make the batter by whisking the ingredients together, adding the bi-carb soda last. Coat the chicken pieces with the dusting mix, then cover with batter.
To cook the chicken – heat some vegetable oil to 160°C and fry the chicken for 5 minutes. Rest for 2 minutes and lightly season with salt. Serve with lemon cheeks, Kewpie mayo and Sriracha chilli sauce.
4 chicken breasts
Kewpie mayonnaise
Sriracha chilli sauce
lemon cheeks
vegetable oil, for frying
Brine
750ml water
150g honey
55g caster sugar
55g salt
1 garlic clove, smashed
2 bay leaves
3 parsley stalks
Dusting mix
3½ cups plain flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon black pepper, ground
Batter
2 eggs
100ml beer
165ml white wine vinegar
1 tablespoon seeded mustard
1 teaspoon cayenne pepper
1 teaspoon bi carb soda
1 teaspoon salt