4 corn-fed chicken legs
Panko breadcrumbs
1 egg
some flour
600 g potatoes, mainly waxy
best frying oil, e.g. peanut oil
3 tsp fine salt
½ tsp fine sugar
1 tsp Five Spice spice mix (or prepare yourself: with cloves, star anise, cinnamon, fennel seeds, Szechuan pepper and black pepper)
clarified butter
100 ml mayonnaise
1 tsp sesame oil
1 tbsp jalapeños from the jar
Sriracha chili sauce extra hot
Preparation
Seasoning before grilling is an important part of this dish. Additional flavor intensity is achieved if the spices are briefly roasted beforehand. If you don't have the spices, you can also buy Five Spice seasoning. If you like, give it a fiery touch and your soul food is ready.
Unpack the chicken legs 2 hours before grilling and pat dry with a kitchen towel. Check that all bones and cartilage have been removed when removing the meat.
For the spice mix, lightly crush the spices in a mortar and slowly roast in a pan. Then grind very finely in a mortar and mix with salt and sugar. If you don't have the individual spices to hand, you can use a Five Spice spice mix.
Now season the meat with the spice mixture: two thirds of the mixture on the cut side, one third on the skin side. Then place the chicken drumsticks in the fridge for two hours.
Peel the potatoes and cut into 1 x 1 cm cubes. Blanch the potato cubes in boiling salted water for 2 - 3 minutes. This means that when the water with the potatoes starts to boil again, for a maximum of 1 minute. Drain immediately and stop the cooking process in cold water. Drain and drizzle with a little sesame oil.
For the jalapeños mayo, puree 100 g mayonnaise with 1 tbsp jalapeños and 1 tsp sesame oil using a hand blender.
The preparations are now complete and the barbecue can be fired up.
Fill the charcoal basket with charcoal and light a good nest of embers in the middle, place the fire plate on top and heat up slowly.
Just before grilling, bread the chicken legs on the inside.
To do this, whisk the egg with a tablespoon of mineral water and a little salt on a plate.
Put the Pankow breadcrumbs on another plate.
Now lightly flour the meat side and shake off any excess flour. Then pull the floured side through the whisked egg yolk, allow to drain briefly and finally place this side on the Pankow breadcrumbs and press down lightly. Leave the skin unbreaded!
And now, onto the griddle - fry the breaded side first with a little cooking fat over a medium heat for approx. 6 minutes until the breading is golden brown. As the breading absorbs the frying fat, you can gradually add a little frying fat or clarified butter. Then turn the legs over and finish cooking on the skin side. Cook slowly here too. The subcutaneous fat melts, the skin slowly becomes nice and crispy and the meat remains wonderfully juicy.
At the same time as the legs, slowly roast the potato on the griddle until golden brown.
It is very important that the griddle or plancha is not too hot at the start.
Brown everything slowly over a low heat, then it will be perfect!
Serve the chicken drumsticks with the potatoes and jalapeño mayo; if you like it spicy, you can help it along with Sriracha chili sauce!
