THE PHYSICALLY AND FLAVOR-MASSIVE, BEIJING SUPERMARKET FRIED CHICKEN

Ingredients

CHICKEN AND BRINE:
• 1 cup water
• 1 clove of garlic, smashed
• 1/4 cup chicken bouillon granules
• 1 tbsp salt
• 1 cup ice water
• 2 whole large chicken legs
SPICE MIX:
• 1 tbsp ground cumin
• 3/4 tsp ground white pepper
• 1/2 tsp ground sichuan peppercorns
• 1/2 tsp garlic powder
• chili flakes
BREADING:
• 1/2 cup potato starch (not cornstarch)
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1/4 cup vodka, plus more if needed
• canola oil for frying

Instructions

1. BRINE THE CHICKEN: We're using chicken bouillon granules for the brine which may prompt you into thinking "Isn't that largely artificial flavorings and MSG?". Yes! Yes it is! Which is why this fried chicken is great! But if you have some sort of imaginary sensitivity towards MSG (FYI, your body reacts no differently towards artificial MSG than the naturals ones from, say, tomatoes), you can substitute with a brine made with 2 cups of chicken stock, 2 tbsp of salt and 2 tsp sugar.
2. In a small pot, warm 1 cup of water with garlic, chicken bouillon granules and salt just enough that the salt is completely melted. Add 1 cup of ice water to cool down the brine, then set aside.
3. With a small but sharp knife, place the chicken leg skin-side down then make a slit along the L-shape bones. Continue to peel the meat open with the knife to completely expose the bones, then completely sever the joints, any tissues and tendons connecting the drumstick-bone and thigh-bone (but do not cut through the skin). You can see the first photo for reference. This step "butterflies" the chicken leg and detach the connective tissues that make the leg contract during cooking, allowing it to stay as a large flat piece.
4. In a container or plastic-bag that allow the chicken legs to be completely submerged in the brine, combine the brine and the legs and let marinate for at least 2 hour or overnight.
5. PREPARE THE SPICE-MIX AND BREADING: In a small skillet, toast ground cumin, white pepper, sichuan peppercorns and garlic powder over medium heat until fragrant. Set aside until needed. In a sheet-pan, whisk together potato starch, flour, salt and ground black pepper. Set aside until needed.
6. FRY THE CHICKEN: Pour vodka into a sheet-pan, set aside. Remove one chicken leg from the brine and rinse off any excess brine under cold water then pat dry. Coat the leg in vodka, drain slightly, then transfer into the potato starch-mixture. Gently press the breading onto the surfaces of the chicken leg until fully covered. Gently pat it to dust off any excess breading, then set aside. Repeat with the other leg.
7. If you have a deep fryer with enough oil that will submerge the entire flattened chicken leg, great. Heat the oil to about 330 F/165 C, or until it bubbles up immediately around a wooden chopstick, then fry the leg until golden browned on both sides. Potato starch WILL NOT get as browned as regular flour-breading, so we are aiming for a MEDIUM golden brown. If you cook potato starch to the brownness as regular flour-breading, the meat will be overcooked.
8. If you don't have a deep fryer and wants to conserve oil, pour enough canola oil into a wide NON-STICK pot or skillet that will fit the flattened chicken leg until the oil reaches 1 1/2" deep. Heat the oil to about 330 F/165 C or until it bubbles up immediately around an inserted wooden chopstick. Gently lower one leg into the oil, SKIN-SIDE UP first, then keep ladling the hot oil over skin-side to create a craggy blistered surface (I highly recommend wearing a kitchen mitt while doing this to avoid splatters). Do this for about 2 minutes, then flip the chicken and continue to cook, ladling the hot oil over the chicken periodically, for another 4~5 minutes until medium golden browned on both sides.
9. Drain well, and while it's still hot, coat both sides of the chicken thoroughly with the spice-mix. Two extra large chicken leg should use up all the spice-mix. Serve immediately or never.