Hoisin-Cognac Glazed Crispy Quarter Leg Chicken with French Fries

Instructions

1. Crispy Roast Chicken
– Dry & season: Pat chicken dry, then toss with baking powder, salt, pepper, and oil. Let sit uncovered in the fridge for 1 hour (or up to overnight) for extra-crispy skin.
– Roast: Preheat oven to 425°F (220°C). Place chicken on a wire rack over a baking sheet. Roast for 45-50 mins, until skin is deep golden and internal temp reaches 165°F (74°C).

2. Hoisin-Cognac Glaze
– Reduce: In a small saucepan, simmer hoisin, Cognac, honey, soy sauce, garlic, ginger, vinegar, and five-spice for 5 mins until thickened.
– Finish: Off heat, whisk in butter for shine.

3. Crispy French Fries
– Par-cook: Soak potato sticks in cold water for 30 mins, then pat dry. Toss with duck fat, salt, and paprika.
– Roast: Spread on a baking sheet in one layer. Bake at 425°F (220°C) for 25-30 mins, flipping halfway, until golden. Toss with parsley and garlic right after baking.

4. Serve
– Glaze chicken: Brush warm Hoisin-Cognac glaze generously over crispy chicken. Garnish with sesame seeds and scallions.
– Plate: Serve with fries and extra glaze for dipping.