Korean Fried Chicken
Hello from New York City, where it's super cold, just the way I like it. I think it got down to 19 degrees yesterday? Meaning I wear two pairs of pants, a parka, and a hat at almost all times. I sleep with an extra duvet and ointment slathered all over her body to rejuvenate my dried out skin. I eat all the cheese in the fridge for emotional reasons, but the added blubber comes in handy.
Today my subway was a disaster, so I walked most of the way home from Midtown to Queens. There was a brief bus interlude when it came time to cross the bridge. It was a lot of cold outside time, but I'm proud to say I barely felt the chill. If anything, it was like that invigorating freeze that you get when you turn off the hot water nob in the shower first and, for a second, frigid water trickles over your body until you can get to the cold tap.
I love it. Up next: snow, please!
Speaking of January things, one of my resolutions this year is to eat less meat, particularly less red meat. Which, if you know me, you know I'm a burger and bulgogi maniac so this won't come naturally. But in the interest of reducing my carbon footprint, there will be way less beef in this house in 2016.
We've been eating lots of beans, eggs, cheese, tofu, and chicken. Anyway, if I can't have burgers, I will fill that gaping hole with fried chicken, particularly Korean-style fried chicken. Dredged in corn starch and fried twice, you get a super crunchy skin that, when doused in this sticky, spicy sauce and served immediately, is maybe better than a Whopper.
OK, nothing is better than a Whopper. This chicken is excellente, though.
P.S. My sister sent me the pictured bowls from India. Aren't they gorgeous? Thank you, Jillbo!
Korean Fried Chicken
- 8 chicken drumsticks
- 3/4 cup corn starch
- 3 cups corn oil
- 1/4 cup soy sauce
- 1/4 cup gochujang (Korean red pepper paste)
- 2 Tbsp Korean apple vinegar
- 2 Tbsp honey
- 2 tsp sesame oil
- 1 Tbsp ground ginger
- 2 cloves garlic, minced
- 1 tsp sesame seeds
- 2 scallions, chopped
- Bring chicken to room temperature and pat dry with paper towels.
- Bring oil to 350 degrees over medium-high heat. Use a kitchen thermometer to ensure that heat stays between 350-400 degrees to avoid overly oily chicken! While oil is heating, dredge each chicken piece in corn starch until completely covered.
- Cook chicken for about 8 minutes in oil. Remove and let cool slightly. (Cook chicken in batches if temperature drops too much when adding each piece.) Replace chicken to oil and fry for another 8 minutes, or longer--until crispy and golden brown.
- Remove chicken from oil and place on paper towels to drain.
- Combine all sauce ingredients in a large bowl and stir well to combine. Toss warm chicken, piece by piece, in sauce until fully coated.
- Pour any remaining sauce over chicken and then sprinkle with sesame seeds and scallions. Serve immediately.