Miso-Yuzu Glazed Chicken with Sichuan-Kimchi Kewpie Foam & Dual Umami Dusts

Method

1. Dehydrated dusts preparationFor the green dust, place the Kaffir Lime leaves in the air fryer at 80C for 15–20 mins until brittle. Grind with salt in a mortar and pestle. Sieve into a fine neon green powder and set aside.For the red-orange dust, place 2 tablespoons of minced kimchi in the air fryer at 100C for 25–30 mins or until bone-dry. Grind with 1 teaspoon of Sichuan peppercorns. Sieve into a fine reddish/orange powder and set aside.
2. Crunchy Kimchi SoilSpread the remaining minced kimchi on some baking paper. Air fry at 160C for 8 mins until dark maroon and crispy – watch closely to avoid charring. Toss with the crushed Sichuan peppercorns and set aside.
3. The Miso-Yuzu Chicken Whisk to combine the miso, mirin, and 1 teaspoon of yuzu juice and rub onto the meat side of the chicken only. Pat the skin bone-dry before gently rubbing with a little olive oil. Place skin side up in the air fryer at 200C for 12–15 mins or until the skin is blistered and the edges are slightly charred.Let the chicken rest for 5 mins on a rack and slice into thick diagonal ribbons just before plating.
4. The Kewpie mayonnaise texturesFor the pearls, fill a small squeeze bottle with some plain Kewpie mayonnaise or squeeze straight from the original Kewpie bottle.Just before serving using a small, narrow bowl, combine 2 tablespoons of the Kewpie, the kimchi brine, and 1 teaspoon of yuzu juice. Use a milk frother at the surface of the liquid to create a light, airy head of bubbles. Do not over heat (80C max.) while frothing to avoid boiling the foam.
5. Plating recommendationCreate a neat, straight line of the kimchi soil in the center of the plate.Fan the sliced chicken across the soil, leaning the slices against each other.Hold a fine mesh sieve 20cm above the dish and dust the left half of the chicken with the green kaffir lime, and the right half with the Kimchi Sichuan red dust. Allow them to overlap slightly in the center.Place a fresh slice of yuzu, a couple of kaffir lime leaves, and a pinch of whole Sichuan peppercorns just to the side of the plate.To finish, squeeze 3 large Kewpie pearls on one side of the chicken - on the opposite side, spoon a small cloud of the Kewpie-kimchi-yuzu foam.Enjoy!!!