Chef Time!

Chef Time!

Monday, June 26, 2017

Not Just Any Fried Chicken!

I know, I know. I've heard it many times before, fried chicken is just fried chicken. But, I'm here to tell you that it isn't. Korea never was into fried chicken, until the American businesses made their debut on the peninsula and introduced fast food in 2006.
Now I've done a lot of fried chicken and I have to tell you that the technique that I'm about to tell you will change your view. Trust me.

Korean Fried Chicken

Whenever I fry food, I typically try to stay true to some of the basic batter ingredients. Whether that is a standard dredge when making a Wisconsin beer battered fish fry, or even frying chicken for a Sunday dinner. There are, however, plenty of times when I experiment with creating a really crunchy exterior while maintaining a succulent interior. Sometimes that is not easy. This was not one of those times. This fried chicken was a homerun, and everyone really loved the fried chicken.
If you have never had Korean style fried chicken, it’s a must . Not only do you get a great crunchy exterior, but you get some really great flavors embedded in the chicken from the marinade, and a nice sauce that is glazed on the exterior. In a nutshell, it’s pretty awesome.

Ingredients for the marinade:
8 chicken thighs, boneless, skinless, cut into chunks
4 chicken drumsticks, skinless
1 medium onion, grated
4 cloves of garlic, minced
1 tsp. salt
½ tsp. cracked black pepper

Ingredients for the batter:
½ c. flour
¾ c. cornstarch
½ tsp. baking powder
½ tsp. salt
½ tsp. cracked black pepper
1 tsp. sugar
1 c. ice cold water

Ingredients for the sauce:
6 tbsp. ketchup
1 tbsp. chili flakes
2 tbsp. honey
1 pinch of salt
½ tsp. black pepper
1 lemon, juiced
2 cloves of garlic, minced
1 green onion, chopped
Kimchi, optional

Sounds like a lot, but it’s not.  Start by getting your marinade together. When grating the onion, you will get some of the moisture from the onion, which will help marinate the chicken. Place everything in a sealable plastic bag, give a good mix, and let marinate for at least 4 hours, if not, overnight.
You can make the sauce ahead of time if you want. Add everything to a saucepan and cook on medium low heat for about 15 minutes, stirring along the way. Remove from the heat, let cool.
When you are about ready to fry the chicken, take the chicken out of the refrigerator, and let it come to room temperature. You can do this while bringing some oil in a pot up to temperature. Add enough canola oil in a pot, about 3 inches deep. Bring this up to 350. This will take about 20 minutes to heat up, depending on your stove.
Make your batter. Mix your everything but the ice cold water in a mixing bowl. Slowly begin powering in the water, and whisking along the way. You will basically end up with a fairly thick batter. Just make sure it is nice a smooth and no lumps remain.
When the oil is heated, pour off any access liquid from the marinade into the sink and discard. Take a few pieces of the chicken out, and dip them into the batter, making sure to thoroughly coat each piece. Gently lay them into the oil, slowly, then let them submerge. Cook these for about 8 minutes, or until a nice golden 

No comments: