Method

• 1.
  For the chilli garlic sauce, finely chop chilli and parsley, and combine in a bowl with lemon juice and zest, and vinegar. Season with salt and pepper. Mince garlic and add to bowl, stirring to combine. Set aside until needed.
• 2.
  In a large, deep frypan, heat 2-3cm oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough).
• 3.
  To butterfly the chicken, place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down either side of the backbone to remove. Discard (or freeze to use in stock). Turn the chicken breast-side up, then use your hand to push the bird flat, breaking the breast bone. Pat chicken dry.
• 4.
  Add chilli, garlic, eschalot, bay leaves, coriander seeds and peppercorns to oil. Place chicken, skin-side down, in the oil and cook for 10 minutes. Remove aromatics with a slotted spoon and discard, then turn the chicken skin-side up and cook for a further 10 minutes, adjusting heat, if necessary, to keep oil at 160°C.
• 5.
  Turn chicken skin-side down once more and cook for a further 2 minutes. Using tongs, transfer to paper towel to drain and rest for 5 minutes.
• 6.
  To serve, cut chicken through breast bone and transfer pieces to a serving plate. Drizzle with the chilli garlic sauce and serve with lemon wedges.