Crispy Skin Chinese Chicken with Ginger Spring Onion Sauce

We love love love Momofuku's fried chicken recipe. The chicken is great on its own, even better with Octo Vinegrette sauce. This is a variation of the fried chicken, recipe for chicken is the same with a different sauce. I also use the stocks that were produced from steaming chicken as the vegetable stock, delicious.  

Ingredients:-

For chicken

1 liter lukewarm water

1 tbsp granulated sugar
1 tbsp kosher salt
500g chicken pieces with bone
Cooking oil for deep frying

For sauce

2 tbsp finely chopped ginger

1 spring onion, finely chopped

1 tsp neutral taste oil

salt & pepper to taste

Methods:-
1. Combine the water, sugar, and salt in a large container with a lid or a large freezer bag, and stir until the sugar and salt dissolve. Pat the chicken dry. Add the chicken pieces to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6 hours.

2. Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket. Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 25 minutes (if you steam whole chicken, then use 45 minutes), then remove it from the steamer and place it on a cooling rack to cool. Chill it in the refrigerator, preferably on the rack, for at least 2 hours or up to overnight.

3. Take the chicken out of the refrigerator at least 30 minutes before you fry it.

4. Pour enough oil for the chicken to be submerged into a deep skillet. Heat it to 350°F (175°C). Fry the chicken in batches, turning once, until the skin is deep brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate or a cut up brown paper bag to drain.

5. Mix the sauce ingredients together, adjust taste to your liking. Pour over chicken and serve immediately.