• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seed
• 1 teaspoon cumin seeds
• 4 whole cloves
• 1 star anise
• 1 whole spatchcocked chicken (about 4 pounds), or sub in 6 bone-in chicken thighs
• Momofuku Savory Seasoned Salt, to taste
• Olive oil
• 3 tablespoons unsalted butter
• 6 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1 tablespoon Momofuku Chili Crunch
• 2 tablespoons Momofuku Rice Vinegar
• 5 teaspoons Momofuku Soy Sauce
• Thinly sliced scallions, for garnish
• Steamed white rice, for serving

Preheat the oven 400°F.

Add peppercorns, coriander, fennel, cumin, cloves, and anise to a mortar and pestle or spice grinder. Grind to a coarse powder.

Season chicken all over with Savory Seasoned Salt and then with spice mix.

Preheat a large cast iron skillet over medium heat. Coat the bottom of the pan with olive oil and add the chicken skin side down. Sear for 5-7 minutes, until the skin is golden.

Flip and sear the second side for just another 1-2 minutes.

Transfer the pan to the oven and cook for 40-50 minutes until the internal temperature of the breast is 160°F (it will carry over to 165°F) and the thigh is at least 180°F.

Transfer the chicken to a plate and let it rest for at least 15 minutes.

Place the pan with the chicken drippings over medium heat. Add in butter and melt. Toss in the garlic and ginger, and cook for 1-2 minutes.

Stir in the Momofuku Chili Crunch, Momofuku Rice Vinegar, and Momofuku Soy Sauce.

Cut chicken into 8 pieces, top with the sauce, and garnish with scallions. Serve with white rice on the side.