Momofuku’s Fried Chicken

I debated marking this as a TC since there are quiet a few steps and waiting periods in making this recipe but my family agreed that if I made this again they'd happily devour the results. We all decided it's worth the extra effort to make this dish. We also all agreed the Octo Vinaigrette would be great on almost anything. My daughter put some on corn we had and declared it very tasty. I couldn't find a bird's eye chili at the two stores I visited and my daughter went to three more also with no luck so we substituted a serrano chili. I got the smallest whole chicken our market had and it was about 5 pounds instead of the 3 to 3 1/2 pound size suggested by this recipe. I opted to cut mine in 8 pieces instead of 4 and steamed in my Chinese bamboo steamer for the suggested 40 minutes since I had a bit more weight than called for. I also fried in two batches for 8 minutes and it was perfect -- moist, juicy, a bit spicy but delicious. Love the Asian flavors but didn't care much for the skin since after tossing with the vinaigrette as the skin lost it's crispness.