Dai Ching Chicken Recipes

DAI DUE'S MASTER BRINED CHICKEN

Steps:

• Combine 5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton), 1/4 cup sugar, and 1 teaspoon black peppercorns in a large pot. Squeeze in juice from 1 halved lemon and add lemon to pot along with 2 quarts water. Bring to a boil, stirring to dissolve salt and sugar. Remove pot from heat and stir in 2 quarts ice water. Add one or two 2 1/2-pound chickens to brine, weight with a plate to keep submerged, if needed, and cover. Chill 12-24 hours.
• Remove chickens from brine; pat dry. Place in a large baking dish and chill, uncovered, 3-12 hours (longer is better) to dry skin (this results in a crispier bird).

CHONGQING CHICKEN

Steps:

• Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
• Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
• Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
• Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.