Larger chicken breasts or thighs have a tendency to burn on the outside before they’re cooked through, so if you’d prefer to use those cuts, divide them into smaller pieces before use, and note that, as J Kenji López-Alt explains, dark meat, such as thigh, is better suited to the high temperatures involved. Wings are the thing here: portioned whole chickens are apparently traditional, but, as Andrea Geary explains in Cook’s Illustrated, Korean birds tend to be smaller than US ones, and thus lend themselves better to deep frying. But if you don’t, well, keep on reading.įor Andrea Geary, smaller cuts are much better for the deep-frying treatment. If you lived in South Korea, you could probably get them all delivered to you in less time that it takes to finish this piece. One of the things that sets Korean fried chicken apart from other varieties is that it often comes bathed in sauce – South Korean YouTube star turned author Emily Kim, AKA Maangchi, has seven different recipes on her website. What was once an occasional treat has become the takeaway of choice, perfect for sharing with kids or to partner a cold beer. Despite its ubiquity – in 2016, there were more than twice as many fried chicken restaurants in the country than all the hamburger, pizza and sandwich joints put together – KFC is a relatively recent phenomenon, introduced, it’s said, by US soldiers during the Korean War, and made more accessible by falling food prices and a rise in disposable income in the decades that followed. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken.“K oreans,” according to Vice magazine, “are the undisputed Asian masters of chicken.” I suspect there may be some dispute over this, but even a few Filipinos, themselves no slouches when it comes to chicken, concede South Korea’s mastery of the deep-fat frier. Cook the chicken in batches, cooking the drumsticks and thighs together as one batch and the wings as a separate batch. Whisk the wet and dry ingredients right before you¿re ready to fry the chicken, otherwise the batter may thicken too much. ![]() The batter's dry and wet ingredients can be assembled but not mixed together ahead of time. Serve the chicken with the BBQ sauce, pickled radish and beer. Make the BBQ sauce: Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes. ![]() Transfer to a wire rack to drain as done. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off. The consistency should be relatively thin and runny. ![]() Just before frying, whisk the wet mixture into the dry mixture. In a smaller bowl, whisk together the wet ingredients. Make the batter: In a large bowl, whisk together the dry ingredients. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees Fahrenheit (175 degrees Celsius). Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Add the chicken and toss well until evenly coated in all areas. Make the pre-coating: In a large bowl, whisk together the first 4 ingredients. ![]() Leave at room temperature, covered, for 24 hours. Make the pickled radish cubes: Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved. 1/2 cup (113 grams) superfine sugar or caster sugarġ pound (about 500 grams) daikon radish, cut into 1/2-inch cubesġ/4 cup (32 grams) cornstarch or corn flourĢ chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)ġ/2 cup (70 grams) cornstarch or corn flourĢ tablespoons Korean chile flakes (gochugaru)Ģ tablespoons Korean chile paste (gochujang)ģ tablespoons Korean chile paste (gochujang)Ģ teaspoons grated ginger (from about a 2-inch piece)
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