Monday, May 5, 2014

Yangnyeomtongdak (Korean Fried Chicken)

Deep frying is a recipe deal breaker for me, usually. I feel guilty loading my food into a large vat of oil, so that by the time it's time to nom, I'm often not hungry anymore. It's also a tad dangerous to have so much hot oil in the kitchen, and it's annoying to dispose the oil afterwards, so when I see a recipe that involves frying I usually just skip it. This recipe however is too good to pass up. Also, Khoi did most of the work. All I did was lend a hand here and there, and then pigged out >:D

Recipe slightly adapted from Maangchi

  • 3 lbs bone-in legs and thighs
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 cup potato starch powder
  • 1/4 cup all-purpose flour
  • 1/4 cup sweet rice flour
  • 1 tsp baking soda
  • 1 egg
  • 6-7 cups of canola oil
  • 4 cloves garlic
  • 1/3 cup ketchup
  • 1/3 cup agave syrup
  • 1/4 cup gochujang (hot pepper paste )
  • 1 Tbsp apple cider vinegar

Night before: prep your chicken by rinsing it clean with cold water, and then tossing with 1 tsp ground pepper and 1 tsp salt (this helps draw water out from the chicken). Refrigerate until you're ready to cook.

When ready, add 1/2 cup potato starch powder, 1/4 cup all-purpose flour, 1/4 cup sweet rice flour, 1 tsp baking soda, and 1 egg to the chicken. Mix well with your hands to coat completely.

Prep your oil for frying by adding 6-7 cups (about 2 inches) of canola oil to a large, high-rimmed pot. Use a thermometer to heat up your oil to around 350F, which should take around 7-8 minutes on high heat.

Add your chicken pieces to the oil and fry for 10 minutes. After this time, remove the chicken pieces from the oil and let rest for about 5-10 minutes.

 (We fried up some steak cut fries while waiting for the chicken to rest ^^)

Return the chicken to the oil (after we removed our fries of course) and fry for an additional 10 minutes.
While the chicken was frying, we made the sauce by heating up 1 Tbsp of canola oil and 4 cloves of minced garlic in a pan, then adding 1/3 cup ketchup, 1/3 cup agave, 1/4 cup gochujang, 1 Tbsp apple vinegar. We let it simmer on low heat for about 7 minutes (being careful not to burn the sauce) and then turned off the heat to wait until the chicken was done.

 Double fried chicken, done and ready for sauce (I stole a drumstick to nom on without sauce at this time...)

Add the sauce to the fried chicken and toss.

 Plated Korean fried chicken, ta da!

We garnished the chicken with sesame seeds, and served it with cole slaw and fries (with sriracha mayo) for sides.

The chef is so pleased with his work, as he should be :)

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