KFC baby, the only one that matters. Yet another fried chicken recipe, everyone's got one. This is the Center piece of Korean “Anju,” or dishes typically eaten with alcohol.
Why it works: Gochujang and Gotojarou, paste and powder. Hot messy sexy time. It's indulgent. It's got to be a batter baby. Rice Flour batter.
Yield: 4 to 6 servings
Time:
Pairing: Beer, chopsticks, a moist warm towel, and more beer.
References:
Equipment:
Ingredients:
1small yellow onion, coarsely grated
2cloves garlic, minced
½teaspoon kosher salt, plus more for coating
¼teaspoon black pepper, plus more for coating
8 to 10boneless, skinless chicken thighs, quartered, or 24 wings
3tablespoons gochujang paste
3 tablespoons Gochugaru
3tablespoons ketchup
¼cup granulated sugar
2tablespoons toasted sesame seeds, more for garnish
Juice of ½ lemon
Oil for deep frying
½cup all-purpose flour
⅔cup cornstarch
Instructions: Step 1
In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
Step 2 In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
Step 3 Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
Step 4 Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
Step 5 For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush all pieces thickly with chili sauce. Serve hot, sprinkled with sesame seeds.
Plating Instructions
Tasting Journal
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