Rosheen Kaul's Beijing hot chicken - Melbourne Food and Wine Festival
www.melbournefoodandwine.com.au
Indulge in Rosheen Kaul's Beijing Hot Chicken recipe for a fiery and flavorful culinary experience. Perfect for spice lovers!
Ingredients
- 4 cups (1 litre) buttermilk
- 2 tablespoons salt
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- 2 tablespoons Sichuan or regular chilli powder
- 8 skinless chicken thigh fillets
- 2 teaspoons white peppercorns
- 1 teaspoon Sichuan peppercorns
- 3 teaspoons cumin seeds
- 2 teaspoons Sichuan or regular chilli powder
- 2 teaspoons chilli flakes
- 1½ cups (265g) potato flour (potato starch)
- ½ cup (75g) plain (all-purpose) flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
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