Kentucky Fried Rabbit

Name: Kentucky Fried Rabbit
Ingredients: 1200 g plain flour; 400 g cornflour; 400 g tapioca flour; 50 g baking powder; 50 g MSG; 50 g onion powder; 50 g garlic powder; 100 g chicken salt (or fine salt); frying oil; 400 g liquid marinade; 200 g dry dredge; 800 g buttermilk or yoghurt; 300 g water; 600 g egg whites (from a carton); 250 g flour; 100 g tapioca flour; 200 g kombu dashi; 100 g chicken salt or fine salt; 400 g sriracha; 300 g water; 6 g Sichuan peppercorns; 4 g dried chilli; 3 g black peppercorns; 4 g kombu dashi; 5 g garlic cloves, grated; 80 g sriracha; 200 g honey; 50 g sherry vinegar; 2 kg rabbit fillet/strips

Ingredients

Dry Dredge

Frying oil

Rabbit Marinade

Wet Dredge

Liquid Marinade

Sichuan Honey Glaze

Rabbit

Directions

1
Debone Rabbit: Cut the rabbit into large strips.
2
Prepare Marinades: In two separate bowls, mix liquid marinade and dry dredge ingredients
3
Create Rabbit Marinade: Combine 400g liquid marinade with 200g dry dredge mix; reserve the rest for later.
4
Marinate Rabbit: Massage marinade into rabbit strips and marinate for up to 12 hours.
5
Wet Dredge: Whisk together buttermilk, water, egg whites, flour, and tapioca; set aside.
6
Heat Oil: Heat frying oil to 170°C.
7
Dredge Rabbit Strips: Coat marinated strips in dry dredge, then wet dredge, and back to dry dredge.
8
Fry Rabbit Strips: Fry for 3-5 minutes until golden brown.
9
Sichuan Honey Glaze: Toast spices, blend into a powder, then mix with honey, sriracha, sherry vinegar, and garlic; bring to a boil.

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