For the Mezcal Mirin:
In a bowl, mix to combine all ingredients. Transfer to a large mason jar. Fill a plastic bag with water and place on top of the mezcal-corn mixture, pushing down all ingredients and preventing oxygen from touching the ferment. Let ferment for 60 days. Strain liquid through a chinois, reserving liquid mirin and pulp separately.
For the Lacto-fermented Hot Sauce:
In a bowl, mix to combine chiles, cardamom, hibiscus, and 6.5 grams salt. Transfer to a mason jar, then fill the jar with water. Close jar and shake to combine all ingredients. Place next to a heat source (approximately 79°F) and let ferment 5 days, burping every 2 days to release carbon dioxide. Strain through a chinois, reserving liquid for the brine. Transfer solids to a blender and add vinegar, honey, 20 grams salt, and 28 grams Mezcal Mirin liquid. Blend until smooth. Transfer to a nonreactive container.
For the Umami Aïoli:
Roast jalapeños until the skin turns dark black. Set aside. In a saucepan over medium flame, heat oil. Add onion and sauté until soft and translucent. Add Worcestershire, tamari, lime, sesame, and roasted jalapeños; simmer 20 minutes. Transfer the mixture to a blender, then blend until smooth. Scrape the purée into a large bowl and add mayonnaise. Whisk until fully incorporated. Reserve.
For the Carrot Pickles:
In a saucepan over medium-high flame, add vinegar, mirin, peppercorns, coriander, pepper flakes, salt, and 1 cup water. Bring to a boil, then remove from heat. Add carrots and let rest 10 minutes. Cool to room temperature, then transfer to a mason jar. Reserve.
For the Poussins:
In a Vitamix blender, purée 1⁄4 cup reserved Mezcal Mirin pulp until smooth. Transfer to a large, nonreactive container; add buttermilk, 2 cups Lacto-fermented Hot Sauce liquid brine, and half the amount of garlic powder, onion powder, cayenne, paprika, black pepper, and salt, reserving the other half for the dredge. Using an immersion blender, blend until smooth. Add poussins, making sure they are submerged in brine. Cover, refrigerate, and let marinate 24 hours. In a wide-bottomed container or bowl, mix to combine flour and the remaining garlic powder, onion powder, cayenne, paprika, black pepper, and salt. Remove 1 poussin from the buttermilk brine and place directly in the dredge, tightly packing with as much flour as possible. Place on a rack and repeat process with all remaining poussins. Place rack in the refrigerator to air-dry 1 hour, allowing the dredge to stick to the poussins. Dredge each Poussin once more, then set aside.
To Assemble and Serve:
In a deep, cast iron skillet, heat oil to 325°F. Using tongs, place 1 Poussin in the oil. Fry until golden brown and internal temperature reaches 165°F, approximately 5 to 6 minutes on each side. Transfer Poussin to a rack and let rest 5 minutes. In a bowl, lightly toss Poussin with Lacto-fermented Hot Sauce until fully covered. Transfer to a serving plate and express yourself with Umami Aïoli, Carrot Pickles, caviar, truffle, katsuobushi, and any other garnishes of your choice.
Created by Chef Michael Diaz de Leon of BRUTØ, adapted by StarChefs.