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Crispy Baked Chicken Ribs
Ingredients
- 1kg Solomon Kosher chicken ribs
- 1 cup potato starch
- Olive oil for drizzling
Salt and pepper spice mix
- 1/2 tsp black pepper corns
- 1/4 tsp chilli flakes
- 1/2 tsp white pepper
- 1 tsp rock salt
Method
- Pour over the marinade ingredients over the chicken and toss to coat and mix, then set aside for 2-24hrs. The longer you leave it the more intense the flavour.
- Preheat your oven to 200 degrees Celsius. Line a largetray with baking paper.
- Pour a third of the potato starch into a small medium bowl.
- One at a time, take a rib from the marinade and dip it in the potato starch, make sure you press the starch in and cover every nook and cranny.
- Place the rib on your prepared tray and repeat with the remaining ribs. Top up the potato flour as you run low.
- Once all the chicken is coated drizzle in a little olive oil, or lightly spray with oil.
- Transfer to the oven and bake for 30 -45 minutes. Turn every ten minutes to make sure they get evenly golden and crispy.
- Remove at any stage after 30 minutes, once they’re nice and golden as pictured.
- While cooking, crush the salt and pepper ingredients in a mortar and pestle until fine.
- Once cooked and golden sprinkle over the salt mix and serve immediately.
Marinade
- 2.5 Tbs soy sauce or tamari
- 1.5 Tbs Shaoxing or cooking wine
- 1 tsp sesame oil
- 1 tsp Chinese five spice
- 1 tsp freshly grated ginger
- 2 cloves garlic, crushed