Fried Chicken with Gin Hot Sauce

SERVES 6 as a starter PREP 30 mins COOKING 20 mins Begin this recipe 1 day ahead

6 chicken thigh fillets, cut into 6 pieces

1 cup (250 ml) buttermilk

1 tsp each garlic and onion powder

½ cup each plain flour, rice flour and cornflour oil for deep frying mayonnaise and shredded coriander to serve

GIN HOT SAUCE (makes 750 ml)

2 tbsp olive oil

1 brown onion, chopped

2 ½ 4 green garlic tsp coriander bird’s-eye cloves seeds chillies, seeds removed (depending on how hot you like it)

2 makrut lime leaves, stems removed

½ cup (125 ml) each rice wine vinegar and water

½ cup (125 ml) Twelfth Hour Dry Gin

½ a bunch each of Thai basil and coriander juice and zest of 1 lime

1 tsp salt flakes

Place chicken, buttermilk, garlic and onion powder in a bowl and mix to combine. Marinate overnight.

For the hot sauce, heat oil in a frypan over medium heat. Add onion, garlic and coriander seeds and cook for 4–5 minutes or until softened. Add chillies, lime leaves, vinegar and water and bring to the boil. Add gin and remove from heat. Transfer to a blender, along with basil and coriander, lime juice and zest and salt, and whiz until smooth and green. Transfer to bottles and keep in the fridge for up to 2 months.

The next day combine flours in a bowl. Drain chicken and add to flours and toss to coat. Heat a saucepan ¾ full of oil over medium heat until it reaches 180°C. Working in batches add chicken and cook for 3–4 minutes or until cooked through. Transfer to a tray lined with paper towel and scatter with salt. Continue with remaining chicken. Reheat chicken in a hot oven for 5 minutes if needed after batch cooking. Scatter chicken with salt and serve with mayo, shredded coriander and a good smattering of hot sauce.