Julias Korean Fried Chicken Recipes

ULTIMATE KOREAN FRIED CHICKEN

Steps:

• For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
• For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
• For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
• For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
• For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
• In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
• Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. 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. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
• Serve with the sauces on the side.

KOREAN FRIED CHICKEN

Steps:

• 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.
• 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.
• Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
• 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.
• 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 thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

JULIA REED'S FRIED CHICKEN

Steps:

• Place chicken in bowl of cold water and soak for a few minutes. Drain chicken and dry well with paper towels. Season chicken with salt and black pepper.
• Mix flour, 2 teaspoons of salt, cayenne and paprika in a brown paper or Ziploc bag. Add a few chicken pieces at a time and shake until well coated. Remove and shake off excess flour mixture.
• Over medium-high heat, melt lard, vegetable shortening or oil to a depth of about 1 1/2 inches in cast-iron skillet. When fat has reached about 350 degrees, slip in chicken pieces, dark meat first, being careful not to crowd them. (To test temperature, use a candy thermometer or dip a corner of a chicken piece into the fat; if vigorous bubbling ensues, the temperature is right.) Turn heat down and cook chicken for 10 minutes. Turn pieces with tongs. Cook until other side is browned, another 10 to 12 minutes. Drain on a wire rack over paper towels.