Korean Fried Chicken

Before coming to New York, I have never had Korean fried chicken. My coworkers introduced me to Boka and after eating their combo wings and drumsticks 2-3 times every week, we migrated to Monomono and then it just stopped because we got sick of it.

When I came back from Hong Kong last month, the following day at Whole Foods, they had a chicken drumstick sale, 30-something drumsticks for $6!! So I bought two packs and finished one pack two weekends ago during my dinner party. I still have one more pack and although I love my signature fried chicken, I don’t want to make it again so soon. However, I have been craving Korean fried chicken and I’ve always wanted to know HOW they made their chicken so crispy!

… The secret is that they fry it TWICE. DUH! I could have figured that out! You fry French fries twice! Why wouldn’t you do that for chicken?!?!? So I spent yesterday reducing my would-have-been marinating liquid into a glaze-ish-sauce and brining the chicken. I found that the Korean fried chicken in the restaurants were bland under the crispy crust.

I wasn’t sure if this was going to work because it can’t be THAT easy? And you know what, it was THAT easy!!!!

DSCN1844b

[100% organic]

For the Brine

  • 8 cups water
  • 1 cup salt

Bring the solution up to a boil and cool to room temperature.

For the Chicken

  • 20-30 chicken drumsticks
  • 1 cup AP flour
  • 1 cup water
  • 2 TBS cornstarch
  • Fryer oil

Brine the chicken for at least 2 hours, no more than 4 hours in the refrigerator. Drain chicken and place on paper towels.

Whisk flour, water, and cornstarch together and make a slurry. Add a little more water if mixture is paste-like. Coat chicken in slurry and fry in oil 350°F for 8 minutes. Remove from fryer and wait for oil to reach 350°F again. Fry for the second time for another 8 minutes. Drain on a wire rack or on paper towels.

Brush glaze/sauce on chicken or season with salt and pepper. Serve immediately.

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