Twice-Cooked Five-Spice Spatchcock

Serves 8

3 spatchcock, each cut into 8 pieces

2cm piece ginger, sliced

2 spring onions, cut into batons

2 star anise

2 garlic cloves, peeled

2 tbsp sea salt

6 tsp five-spice powder

4 tsp chilli powder

¼ cup rice-flour

1 tbsp cornflour

peanut oil, for deep-frying 

2 limes, cut into wedges,  to serve

Kewpie Japanese mayonnaise, to serve

Place spatchcock, ginger, onions, star anise, and garlic into a saucepan, add enough water to cover, and bring to the boil over high heat. Reduce heat to low and simmer for 4-5 minutes, or until just cooked through. Drain on paper towel and pat dry. Refrigerate uncovered for 2 hours to let skin dry out. 

Place sea salt, five-spice powder, and chilli powder in a small bowl and mix to combine. Combine flours

and half the spice mix in a large bowl. Add spatchcock and toss to coat. (Shake off any excess.)

Heat oil in a large saucepan to 180°C and cook spatchcock in batches for 4-5 minutes, or until golden and crisp. Drain on paper towel and serve with lime wedges, mayonnaise, and remaining spice salt.